Lentil-Veggie Burgers with Creamy Almondaise

Ingredients

 * 1 small onion, minced
 * ½ cup (generous) well-drained, lightly mashed firm tofu
 * ½ cup + 3 tbsp quinoa flour
 * 1 tbsp tamari or reduced-sodium soy sauce
 * 2 tsp arrowroot dissolved in ¼ cup water
 * ½ tsp salt
 * ½ tsp freshly ground pepper
 * 2 tbsp nutritional yeast
 * 6 whole-wheat or spelt hamburger buns, split
 * 1 medium carrot, finely diced
 * 1 cup cooked brown lentils
 * ½ cup cooked brown rice
 * 2 tbsp vegetable oil
 * 3 scallions, thinly sliced
 * 2 medium cloves garlic, minced
 * Creamy Almondaise
 * tomato slices and alfalfa sprouts for garnish

Directions

 * 1) In large bowl, combine Lentils and rice. Set aside.
 * 2) In large skillet, heat 1 tablespoon oil over medium heat.
 * 3) Add scallions, garlic carrot and Onion and cook until tender, stirring occasionally, about 8 minutes.
 * 4) Combine with Lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari, arrowroot mixture, salt and pepper.
 * 5) Mix well.
 * 6) In shallow dish, mix together yeast and remaining ½ cup flour.
 * 7) With moistened hands, shape Lentil mixture into 6 patties, each about 3 inches in diameter.
 * 8) Coat in yeast/flour mixture and refrigerate 30 minutes
 * 9) In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
 * 10) Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4 minutes per side.
 * 11) Spread buns with almondaise, top each burger with some tomato slices and sprouts and serve.