Quinoa-Lentils Veggie Burger

I have posted many recipes for veggie burgers already. I always like to improve the taste of the veggie burger and add more protein for healthy living. The question is always who does not want to have a veggie burger loaded with all the protein needed and yet feel satisfied afterward. My veggie burger recipe here accomplishes both with the vegetables for sweetness and with quinoa and lentils for protein that is needed. Nothing is better than handmade veggie burgers to avoid the unhealthy preservatives that are always added to commercially produced veggie burgers. Spend a little bit of time to make your own veggie burgers at home to save money and healthier living.

Ingredients:
2 cup cooked quinoa
1 cup cooked lentils
1 cup cooked mashed potatoes
1 cup cooked okara (optional)
4 cups fresh spinach
1/2 cup sweet onions, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup frozen corn, thawed
5 button mushrooms, chopped
1 tsp salt
1 tbs soy sauce
1 tsp sugar
1 tbs cayenne
1 beaten egg
1 cup breadcrumbs or ground corn flakes (for people with celiac disease)
1 cup sesame seeds
Directions:
Bring a pot of water to boil. Blanch the spinach for a few minutes and quickly immerse in cold water to preserve the bright green color. Squeeze out the excess water from the cooked spinach and rough chop.
In a sauté pan, heat 2 tsp of oil. Add onions. Stir for 2 minutes. Add garlic. Cook until fragrant. Stir in the corn, celery, mushrooms, and carrots. Sauté the vegetables until wilted.
In a large bowl, combine all the ingredients together. Mix well.
Shape mixture into patties as you like, roll the burger with sesame seeds. Refrigerate for an hour. If not used immediately, then wrap the burgers individually with plastic wrap and freeze.
In a sauté pan, add a small amount of oil and fry each side of burgers for 2 minutes or until they become golden. Serve on hamburger buns or on a bed of lettuce.