Ingredients (makes 6 4-inch burgers):

• 1 Cup cooked lentils (I used French lentils)
• 1 Cup cooked quinoa (I used organic red quinoa)
• 1 Cup fresh baby spinach, steamed
• 1 Cup steamed sweet potatoes
• 1 Cup quinoa flakes, set aside in a pie plate
• 4 cloves of garlic
• 2 teaspoon chili powder
• 2 teaspoons Italian herbs
• 1/4-1 teaspoon cayenne pepper (depends on personal heat tolerance)
• Grape seed oil (for sauteing the burgers)
• Salt to taste

Directions:

1. In your food processor combine your cooked lentils, sweet potatoes, garlic and pulse until almost smooth.  Add in your cooked spinach, quinoa, and spices.  Pulse to combine.  Taste a bite and adjust any seasonings as necessary.
2. Place a piece of greased parchment paper on a baking sheet. Using 1/3 Cup of your burger mix, form 6 4-inch burgers 1/2 – 1 inch thick. Carefully place each side of your burger into your quinoa flakes & place them on your baking sheet.  Pop them in the refrigerator for at least 30 minutes (they’ll firm up). You may also cover them with plastic and pop them in your freezer (in case you want to use these as a make-ahead meal!). 
3. These burgers are great both sauteed in a cast iron skillet or baked.  I opted to saute mine until golden on each side.  If you prefer to bake them, preheat your oven to 425 degrees Fahrenheit and bake 15-20 minutes on each side, until golden.  Add your favorite toppings to your burger.

4. Enjoy eating whole!