These burgers are equal parts lentils and quinoa. They are loaded with protein and fiber, and are very low in fat. I left half of the lentils whole for texure and pureed the remainder. I also mixed in sauteed onions and jalapeños, cumin and chopped cilantro before browning them in a hot oven. Avocado and lime juice made a nice topping, but I might have preferred melted soy cheese and a soft bun. 
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