Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky.
Quinoa and Red Lentil Burgers
Author: Nava
Recipe type: Veggie burger
Cuisine: Vegan / healthy
Prep time:
Cook time:
Total time:
Serves: 8
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing, tasty veggie burgers super convenient to make.
Ingredients
- 1 cup uncooked quinoa (tan or red)
- ½ cup red lentils
- 1 vegetable bouillon cube
- ¼ cup quick-cooking oats or quinoa flakes
- 3 scallions, thinly sliced
- 2 teaspoons good-quality curry powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- ¼ to ½ cup minced fresh cilantro or parsley
- Dried hot red pepper flakes or sriracha sauce to taste
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil, optional
- Optional embellishments (see below recipe box)
Instructions
- Preheat the oven to 425º F.
- Combine the quinoa, lentils, bouillon cube, and oats in a medium saucepan with 3½ cups water. Bring to a rapid simmer; add the scallions, curry, cumin, and paprika as the water is heating up.
- Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired, for a little added richness.
- Line a baking sheet with parchment paper. Use a round, ½-cup measuring cup to make perfect patties, as shown in the photo below. Spray the inside of the cup with a little olive oil cooking spray.
- Grab a level scoop of the quinoa mixture; invert onto the parchment with a sharp tap to release it, then flatten into a ½-inch patty with the bottom of the measuring cup. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
- Bake for 15 minutes, then carefully flip each burger, and bake for an additional 15 minutes, or until golden and firm on each side. Remove from the oven.
- Serve with or without breads as suggested below in optional embellishments, as well as any of the other additions.
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Nutrition information
Per burger without optional olive oil: Calories: 130; Total fat: 1g; Protein: 6g; Carbs: 24g; Fiber: 3g; Sodium: 20mg
Optional embellishments
- Whole wheat rolls, pita breads, or English muffins
- Lettuce leaves, baby spinach or arugula
- Roasted red peppers
- Sliced tomatoes
- Sliced red onions
- Green sprouts
- Peeled and sliced avocado
- Quick Tartar Sauce or ketchup and mustard
- Here are more tasty and easy vegan burgers.
11 Comments
Deepti Roy
March 11, 2016 at 12:27 amThanks for sharing complete recipe to prepare Quinoa and Red Lentil Burgers. My friend has served me and it was so yummy..! Very good with some hummus and spinach ciabatta.
Riya
April 1, 2016 at 10:38 amThanks for sharing complete recipe to prepare Quinoa and Red Lentil Burgers. My friend has served me and it was so yummy..!
Pooja
April 1, 2016 at 10:40 ami love this recipe . not cooked exactly same but taste was awsome .
Thanks for this Recipe
Anuj Pandit
April 16, 2016 at 1:51 amThanks for sharing complete recipe to prepare Quinoa and Red Lentil Burgers. My friend has served me and it was so yummy..!
Gaurav Thakur
May 16, 2016 at 1:48 pmwhat a dish, i love it. i made it at my home and that was awesome. Kids loves it, thanks for sharing. please share more recipes.
anill
October 24, 2016 at 4:26 amWow What a yummy dish, What an easy way of making that. It very awesome way of written and in very simple steps. Hats off to you.
Gurmeet
November 6, 2016 at 1:25 amYummy nice stuff.
uday
November 22, 2016 at 4:00 amGreat Recipe, yummy dish.
uday
November 22, 2016 at 4:12 amgreat dish creation, love to see that
bigg
May 20, 2018 at 10:40 amlooks so yummy thanks for the recipe
Lori
June 1, 2018 at 8:28 amThese were really good. I didn’t have carrots and celery, so I just used some spinach (frozen…I thawed it and pressed out any extra liquid). They were a bit dry, so next time I may just try fresh spinach, or adding in a bit of veggie stock. Big hit at our house!