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Quinoa and red lentils cook together in a single saucepan in the same amount of time - which means these spiced veggie burgers come together with minimal effort and maximum flavor.

This recipe was contributed by Nava Atlas, from her popular Plant Power cookbook. Be sure to check it out for more delicious vegan recipes! Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

• Quinoa. Either tan or red quinoa works here. Quinoa adds protein, a slightly nutty flavor, and that characteristic texture that holds the patties together. Rinse it before using if your package isn't pre-rinsed to remove any bitterness.
• Red lentils. Red lentils break down and become soft much faster than green or brown lentils, making them perfect for this recipe - they blend right into the mixture. No substitute needed, but green lentils can work if you cook them a bit longer. Love lentils? Try these 30-Minute Madras Lentils too.
• Vegetable bouillon cube. Cooked right in with the quinoa and lentils, it seasons the base from the inside out. Swap with 3½ cups of low-sodium vegetable broth instead of water if you prefer.
• Quick-cooking oats or quinoa flakes. These act as a binder, helping everything hold together into firm patties. Old-fashioned oats work in a pinch (just pulse them briefly in a blender first). For gluten-free, use certified gluten-free oats or quinoa flakes.
• Curry powder, cumin, and paprika. This trio gives the burgers a warm, earthy spice profile. Adjust to taste - use smoked paprika for a deeper flavor, or bump up the curry powder if you like it bolder.
• Fresh cilantro or parsley. Stirred in at the end for a burst of brightness. Use whichever you prefer - or a mix of both.

Helpful Tips

Cook everything in one pot. The quinoa, red lentils, bouillon, and oats all go into the same saucepan with water. Add the scallions and spices as the water heats up - there's no need to bloom them separately. This truly is a one-pot method.

Use a measuring cup to shape uniform patties. A ½-cup measuring cup sprayed lightly with olive oil cooking spray is the trick for getting perfectly round, evenly-sized burgers. Scoop the mixture level, invert onto parchment, tap firmly to release, then flatten to about ½ inch thick with the bottom of the cup.

Don't rush the baking. These bake at 425°F for 30 minutes total, with a flip at the halfway point. The high heat is what gives them their golden, slightly crispy exterior. Flip carefully using a thin spatula - they firm up considerably as they bake.

Make a double batch and freeze half. These burgers freeze beautifully once baked and cooled. Lay them flat on a baking sheet to freeze individually, then transfer to a zip-lock bag. Reheat from frozen in a 375°F oven for 15 minutes, or in a skillet over medium heat.

Multitask the oven. While the burgers bake, use the same oven to roast potato wedges, sweet potato slices, or other vegetables on a second rack. Dinner comes together even faster.

Variations

• Swap the spice profile. Skip the curry-cumin-paprika combo and go Mediterranean instead - try 1 teaspoon each of cumin and coriander, a pinch of cinnamon, and a squeeze of lemon zest.
• Add fresh ginger. Stir 1 teaspoon of freshly grated ginger into the saucepan along with the spices for a livelier, more aromatic burger.
• Mix in greens. Fold in a handful of baby spinach or finely chopped kale at the end of cooking - the residual heat wilts it right in.
• Make it spicier. A generous pinch of red pepper flakes or a drizzle of sriracha stirred into the mixture before shaping brings real heat. Top with sliced jalapeños for extra kick.
• Gluten-free version. Use certified gluten-free oats or quinoa flakes, and serve on gluten-free buns or wrapped in large lettuce leaves.
• Add nuts or seeds. Stir in 2 tablespoons of sunflower seeds or finely chopped walnuts for extra crunch and richness.

Serving Ideas

Serve these on whole wheat rolls, pita breads, or English muffins piled high with classic burger toppings - lettuce, sliced tomato, red onion, and avocado. A smear of vegan mayo or a tangy tartar sauce works especially well with the curried spice profile.

They're also wonderful served without bread - place a burger or two over a big green salad or grain bowl and drizzle with your favorite dressing. The warm, spiced patties pair beautifully with cool, crunchy Easy Vegan Coleslaw on the side. Roasted potato wedges round things out perfectly.

For a casual spread, set out a variety of toppings - roasted red peppers, green sprouts, sliced avocado, and a few dipping sauces - and let everyone build their own burger.

Storing & Freezing

Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for a few minutes per side to crisp them back up, or in a 375°F oven for about 10 minutes. Avoid the microwave - it makes them soft.

These burgers freeze exceptionally well. Let the baked patties cool completely, then freeze in a single layer before stacking with parchment between each burger. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, or on the stovetop over medium-low heat until warmed through.

More Vegan Burgers & Patties

If you loved these quinoa burgers, here are a few more worth making:

Also try: our Gently Curried Tofu Burgers.

• Vegan Quinoa and Wild Rice Burgers
• Vegan Quinoa Mushroom Burger
• Vegan Chipotle Black Bean Burgers
• Vegan Beet Burgers
• Best Vegan Burger Recipes

Recipe

Quinoa and Red Lentil Burgers

4.81 from 26 votes

Quinoa and red lentils cook together in one pot in the same amount of time, making these spiced veggie burgers wonderfully convenient. Adapted from Plant Power by Nava Atlas.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 burgers

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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

US Customary - Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Combine the quinoa, red lentils, bouillon cube, and oats in a medium saucepan with 3½ cups water. Bring to a rapid simmer, adding the scallions, curry powder, cumin, and paprika as the water heats up.
• Simmer gently, stirring occasionally, until the water is absorbed and the quinoa and lentils are tender - about 15 minutes. Stir in the cilantro or parsley, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if using.
• Spray the inside of a round ½-cup measuring cup with olive oil cooking spray. Scoop a level measure of the quinoa mixture and invert onto the parchment with a sharp tap to release. Flatten to about ½-inch thick with the bottom of the cup. Repeat to make 8 patties.
• Bake for 15 minutes. Carefully flip each burger with a thin spatula, then bake for another 15 minutes until golden and firm on both sides.
• Serve on rolls, pita, or English muffins with your choice of toppings, or alongside a salad.

Nutrition (Estimate per Serving)

Calories: 27kcalCarbohydrates: 2gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 86mgPotassium: 17mgFiber: 6gSugar: 1gVitamin A: 157IUVitamin C: 2mgCalcium: 2mgIron: 2mg

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