Wholesome Vegan Burgers

1 cup red lentils
1/2 cup red Inca Quinoa
1 cup Garbanzo and Fava flour
2 Tablespoons ground flax seeds
2 cloves garlic, grated
2 serrano peppers, finely diced
salt to taste
any spices you want to add

Fill a medium pot about half way with water. Add the red lentils and quinoa and boil them until they are about the consistancy of cake batter. Remove it from the heat.

While the cooked ingredients are still boiling hot, add the chopped peppers and grated garlic to the cooked mixture. Then add the spices of your choosing, the garbanzo bean flour and the ground flax seeds.

Mix it well, then let it sit about 10 minutes, until the mixture forms a thick dough. Don't let it sit until it dries out. Treat it a bit like playdough at this point. Cover it loosely with some plastic until it is cool enough to handle.

Let it cool just until you can stand to touch it, then shape it into a log, the size of a burger patty. Then wrap it tightly and place it in the fridge. When you are ready to cook your burgers, slice them off, with a sharp smooth-edged knife at the thickness you desire.

They are fully cooked, so you just have to use cooking spray or cooking oil to heat them up and brown them a little.

This is how I eat mine, but you may like to dress your burgers up differently.

This is a fabulous idea for Ramadhan. If you put it on a whole-grain hamburger roll and eat it before morning prayers, you will not feel hungry for a very long time. That is because it is pure protein and fiber and is bulky. It also digests and enters your bloodstream very slowly, so you may actually make it to mid-afternoon before feeling overly hungry again. This is good news for those people who have to work hard while fasting.

I totally made this recipe up myself and it worked out beyond my wildest expectations.