Protein Packed White Bean Tempeh Burgers

1 cup cooked quinoa (or brown rice)

1 package white beans (Tuscan, if not using tuscan white beans make sure you season your beans accordingly)

2 cups mushrooms (finely chopped)

1 handful spinach (finely chopped)

8 ounces tempeh

1 Flax egg (or 1 organic egg)

1/4 cup flaxseeds

1 teaspoon baking powder

1. In a food processor add your mushrooms and puree until finely chopped. Place in a large mixing bowl. Add spinach to your food processor and process again until finely chopped. Then place into your bowl with mushrooms.

2. Now roughly chop your tempeh, add to the food processor and chop until it is crumbly and resembles almost a flour. Place in the large mixing bowl with your mushrooms and spinach.

3. Add quinoa, tuscan white beans and 1 flax egg or whole egg to a food processor along with your mushroom, spinach and tempeh mixture. Process until everything is smooth. Place back in your mixing bowl and fold in 1/4 cup flaxseeds and baking powder.

4. Use around 2 tablespoons per burger. I like to use an ice cream scoop to scoop and then flatten the patties. Bake at 375 for 30 minutes or until golden brown. Let cool completely before touching them.

5. Note: Once cooled you can place in the freezer on that same tray. Freeze and place in a ziplock. Warm to serve.