Lentil Quinoa Burgers with Sauteed Mushrooms

Slather on traditional toppings to make this protein-rich patty drool-worthy.

1/2 cup quinoa1 can (19 oz) lentils, rinsed1/2 cup plain bread crumbs1 egg, lightly beaten2 gloves garlic, chopped2 tsp cumin powder1/3 cup cilantroJuice of half a lemon1/2 cup walnut pieces1 tbsp butter1/2 lb lcrimini mushrooms, sliced1/4 cup dry red wine2 tsp vegetable oil6 100% whole-grain buns

In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.

In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they're incorporated. Form into 6 patties.

Preheat grill to medium. Meanwhile, melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in wine and cook for another 5 minutes.

Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes. Serve burgers on buns and top with sauteed mushrooms.

Per serving: 436 cal, 14.6 g fat (2.9 g sat), 59.6 g carbs, 204 mg sodium, 12.9 g fiber, 18.8 g protein