Ultimate Veggie Burger

These burgers are a little crispy, a little chewy, taste delicious and do not fall apart in the pan.
Yield: 7) 4-ounce burgers for $6.19 ($.88 a piece) as of January, 2017

Camille working on a double batch of burgers

Lentils – 1 3/4 cups cooked (approximately 3/4 cups dried) – soak, simmer until tender, and set aside
Cashews – ½ cup
Onion – 1 medium
Tamari – ¼ cup
Flax, ground – 3 Tbs
Ketchup – 2 tablespoons
Worcestershire sauce – ½ teaspoon
Browning liquid – 1 ½ tsp
Liquid smoke – 1 tsp
Miso 1 tablespoon
Beef base – 2 teaspoons
Pepper – ¼ tsp
Gluten – 1 to 1¼ cup
Panko – ½ cup

In a food processor, grind cashews until mealy.
Chop onion, add and process a little more.
Add cooked lentils and process.
Remove burger mixture from processor to large bowl.
Mix flax and tamari until it forms a paste and stir into burger mixture.
Add spices and gluten. Add Panko. Stir until well-mixed.
Chill, form into patties and fry lightly in oil.
Freezes well.

Note: We imagine you can substitute any kind of beans or nuts for the lentils and cashews.