Lentil Burgers

Heat in 1 T. Veggie Oil and cook until soft:

1/2 C. Onion, chopped

1/2 C. Green Bell Pepper, chopped

1/8 tsp Salt Gr. Black Pepper

Add and cook until soft:

2 tsp Garlic, minced

4 oz. Mushrooms, chopped

Add and increase heat to high to a boil:

3 C. Vegetable Broth

1 C. Lentils, DRY, picked and rinsed

1/2 C. Brown Rice, dry

• Cover, cook at a simmer for 1 hour or until rice and lentils are softened

• Remove from heat and carefully place mixture into the a food processor and process until just combined

• Keep the lid slightly ajar so it doesn't backfire from the heat.

  (DO NOT PUREE)

Pour the mixture into a bowl and stir in:

3/4 C. Dry Breadcrumbs (more if too moist)

2 TBS Doc's Jade Burst or Doc's Heavenly Habanero

(Note: Sauce may be added after they are sauteed)

Season to taste with salt and pepper

Refrigerate for ONE Hour

After refrigerated:

Shape the mixture into patties and coat with 1/4 C. Breadcrumbs

Heat veggie oil in sauté pan over medium heat

Add 2 burgers at a time till brown on each side. (3 - 4 min.)

To Grill: Cook time is the same as above

Serve immediately

[Dried Peas may be substituted for the Lentils]