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
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.
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Servings: 8
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 3 ½ 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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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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.
Deepti Roy says
Thanks 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 says
Thanks for sharing complete recipe to prepare Quinoa and Red Lentil Burgers. My friend has served me and it was so yummy..!
Pooja says
i love this recipe . not cooked exactly same but taste was awsome .
Thanks for this Recipe
Anuj Pandit says
Thanks for sharing complete recipe to prepare Quinoa and Red Lentil Burgers. My friend has served me and it was so yummy..!
Gaurav Thakur says
what 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 says
Wow 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 says
Yummy nice stuff.
uday says
Great Recipe, yummy dish.
uday says
great dish creation, love to see that
bigg says
looks so yummy thanks for the recipe
Lori says
These 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!