Ingredients (makes 8 5-inch burgers):

• 2 Cups cooked french lentils
• 2 Cups cooked quinoa
• 12 baby portabella mushrooms, diced
• 4 stalks of celery, diced
• 1 handful of baby carrots, diced
• Cooking liquid:
  • 1/4 Cup gluten-free tamari
  • 1/4 Cup white cooking wine
  • 1 lemon, juiced
  • 3 teaspoons garlic powder
  • Salt & pepper, to taste

Directions:

1. Preheat your oven to 400 degrees Fahrenheit.  In a saute pan, add your cooking liquid and warm on medium-low heat.  Turn your heat up to medium- high.  Add your diced celery, mushrooms, and carrots and saute until tender.
2. In your food processor combine your cooked lentils, cooked quinoa, and saute pan ingredients and pulse until combined.   Form your burgers into 1/2 inch thick & 5 inch wide burgers.  Place them on a greased baking sheet and bake for 15-20 minutes on one side, until golden, and carefully flip and bake for another 15-20 minutes.   These burgers also are wonderful frozen!  Double or triple the recipe and form the burgers.  Place them between wax paper and place in a freezer-proof bag. When ready to eat, follow the baking directions above.
3. Top with my creamy ranch dressing.  I paired my burger with Oven Crinkle Cut Fries.

4. Enjoy eating whole!