In a saucepan, boil 3 cups water with 1 cup lentil and 1/2 cup quinoa. Cook until no excess water to drain and wait until it cools.
Sauté the onion in the olive oil, add the mushrooms. Add the paprika, coriander, salt and let cool.
Combine the lentils and quinoa with the cold mushrooms and onion, tomato paste, flaxseed, egg, green onions, parsley and mix well.
Mold the burgers and freeze.