Lentil-Veggie Burgers with Creamy Almondaise

Description
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Ingredients

 * 1 small onion, minced
 * 1/2 cup (generous) well-drained, lightly mashed firm tofu
 * 1/2 cup plus 3 Tbs. quinoa flour
 * 1 Tbs. tamari or reduced-sodium soy sauce
 * 2 tsp. arrowroot dissolved in 1/4 cup water
 * 1/2 tsp. salt
 * 1/2 tsp. freshly ground pepper
 * 2 Tbs. nutritional yeast
 * 6 whole-wheat or spelt hamburger buns, split
 * 1 medium carrot, finely diced
 * 1 cup cooked brown lentils
 * 1/2 cup cooked brown rice
 * 2 Tbs. vegetable oil
 * 3 scallions, thinly sliced
 * 2 medium cloves garlic, minced

Directions
Creamy Almondaise

Tomato slices and alfalfa sprouts for garnish

1. In large bowl, combine lentils and rice. Set aside.

2. In large skillet, heat 1 tablespoon oil over medium heat. Add scallions, garlic carrot and onion and cook until tender, stirring occasionally, about 8 minutes. Combine with lentil/rice mixture. Add tofu, 3 tablespoons flour, tamari, arrowroot mixture, salt and pepper. Mix well.

3. In shallow dish, mix together yeast and remaining 1/2 cup flour. With moistened hands, shape lentil mixture into 6 patties, each about 3 inches in diameter. Coat in yeast/flour mixture and refrigerate 30 minutes.

4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add burgers (in batches if necessary) and cook until crispy brown, 3 to 4 minutes per side.

5. Spread buns with almondaise, top each burger with some tomato slices and sprouts and serve.