Quinoa Lentil Burgers (Veggie Burger)

These vegan quinoa red lentil burgers are hearty, wholesome, and loaded with fiber, iron, and plant-based protein! The veggie burger recipe is also naturally gluten-free, dairy-free, egg-free, and easy to make!

High-Protein Plant-Based Quinoa and Lentil Burgers

It appears this summer I’ve gone “patty mad”. I’ve been eagerly making large batches of delicious plant-based cauliflower patties, veggie fritters, and these quinoa and lentil burgers over the past couple of months, and I’m not set to slow down any time soon!

Whether you’re looking for a meat-free BBQ veggie burger recipe or a hearty and wholesome vegan burger for mid-week meals, these crowd-pleasing quinoa lentil burgers are a must-try. Made with wholesome ingredients, these quinoa and red lentil burgers are a delicious way of consuming more whole grains, fiber, plant-based protein, and several micronutrients while enjoying a fully loaded burger, wrap, or salad.

The lentils not only add an earthy meatiness to the burgers but also contain high levels of protein, fiber, iron, folate, zinc, potassium, and more. Meanwhile, quinoa is a complete protein and contains several minerals, such as copper, manganese, phosphorus, folate, and zinc.

More importantly, this vegan burger recipe is easy to make from scratch with simple ingredients. They can be pan-fried, baked, or air fried, and are meal-prep friendly (including freezer-friendly). They also taste fantastic, with a subtle smoky, earthy flavor thanks to cumin and smoked paprika. Even kids will love them!

The Ingredients

You can pull together this vegan lentil burger recipe with simple, easy-to-find, inexpensive pantry ingredients- many of which may already be in your kitchen.

The Quinoa Lentil Burger Patties

• Quinoa: Use dry white, red, or tri-color quinoa.
• Lentils: I use dry red lentils for these plant-based burgers. Green or brown lentils may also work, but take longer to cook.
• Vegetable broth: Regular or low-sodium broth will work.
• Chia seeds: A combination of ground chia seeds or flaxseed and water will make up an egg replacement to function as a binder in these meatless burgers.
• Pumpkin seeds: Or any nuts/ seeds. i.e., sunflower seeds, chopped walnuts, etc.
• Oats: Quick oats – use certified gluten-free oats if necessary.
• Tomato paste
• Aromatics: This lentil quinoa burger recipe uses a combination of garlic and onion for depth of flavor.
• Tamari: Or use (gluten-free) soy sauce. Coconut aminos also work.
• Spices: These lentil and quinoa burgers rely on a simple but highly complementary spice blend of smoked paprika, cumin, salt, and black pepper.

Other Ingredients

• Oil: Any neutral cooking oil, for frying the lentil veggie burgers.
• Burger buns: Use regular or gluten-free. I used homemade gluten-free bread rolls.
• Veggie toppings: I love to use a combination of ingredients like lettuce (or rocket or sprouts), sliced tomatoes, onion, cucumber, pickles, avocado (sliced or guacamole), etc. Use your favorites.
• Sauce: BBQ sauce, yum yum sauce, or the burger sauce of your choice. A dairy-free yogurt, lemon, and garlic-based sauce will work well with this hearty vegetarian lentil burger.

Optional Additions

• Vegan cheese: Use your favorite vegan cheese slice or slather on some vegan cheese sauce.
• Spice: To add some heat to the lentil burger recipe, you could add cayenne/ chili powder or red pepper flakes. Adjust the amount to taste.
• Turmeric: Add a teaspoon for an earthy flavor, golden color, and plenty of health benefits.
• Miso: A teaspoon or so of miso paste will add more umami depth to the homemade veggie burger.
• Herbs: Several herbs pair well with quinoa and lentils. I.e., dried oregano, thyme.
• Vegetables: For heartier and more nutritionally dense vegan burgers, there are several veggies you could add to the lentil veggie burger mixture.
  • Peas
  • Corn
  • Kale
  • Spinach
  • Roasted bell pepper
  • Finely grated carrot

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Quinoa Lentil Burgers?

Prepare and shape the quinoa lentil vegan burgers

• First, add the quinoa, red lentils, and veggie broth to a saucepan and bring it to a boil over high heat.
• Then, reduce the heat and simmer for about 15 minutes, or until the liquid absorbs. Increase the heat for a minute or two to evaporate all remaining liquid.

• Meanwhile, mix three tablespoons of ground chia seeds with ¼ cup of water and set it aside to thicken.

If you don’t have ground chia seeds, blend the seeds for a few seconds in a blender or coffee/spice grinder.

• Next, process the oats and pumpkin seeds in a food processor/blender for a few seconds. Then, add all the remaining ingredients to the processor, including the chia mixture, cooked quinoa, and lentils, and pulse again into a slightly chunky burger dough.

Be careful not to over-process the mixture into a paste, as the lentil veggie burgers should have some texture. If the mixture is too sticky, add some more oats. If it’s too dry, add a little water.

• Divide and shape the mixture into 6 burger patties with your hands.

Cook and Assemble the Veggie Burgers

• Heat the oil in a large frying pan/ skillet (for alternative cooking methods, check the FAQs). Once hot, add three burger patties (or how many your pan will fit while not touching and easily able to flip) and cook for around 10 minutes, flipping halfway, until the burgers are firm and lightly crisp.
• Repeat this with the remaining burgers.

Optionally brush each of the burgers with vegan BBQ sauce or sriracha after flipping them to add extra flavor and make them look juicer.

• Assemble the vegan hamburger with the salad veggies of your choice. Enjoy!

Enjoy these vegan lentil burgers with a side of wedges, a salad, or even in a wrap or pita (for a more portable meal).

How to Store?

Make ahead: You can form the red lentil burgers and store them in an airtight container in the fridge 2-3 days before cooking them.

Store: Allow the cooked lentil patties to cool, and store any leftovers in an airtight container in the fridge for up to 5 days.

Freeze: You can flash freeze the uncooked or cooked lentil burgers (for about an hour, or until solid), then wrap and freeze the patties, with parchment paper between each one, for up to 3 months. Thaw them in the fridge overnight before cooking.

Reheat: If you want to bring back the crispiness, pan-fry the burgers with oil. However, you could also reheat them in an oven or air fryer at 375F/190C until warm. Microwaves will work, but make for soft (not crispy at all) burgers.

FAQs

Can I use canned lentils?

You could use canned green or brown lentils, though they won’t be as flavorful as the red lentils cooked in veggie broth, so you may need more seasoning. Also, there is no need to cook them, just process them with the other ingredients and prepare the quinoa according to package instructions.

Can I make the vegan burgers without a food processor?

You could attempt to mash the ingredients by hand with a potato masher, though the patties will be chunkier and may have more issues with binding.

Can you bake the burgers?

I recommend baking the lentil quinoa burgers (lightly sprayed with oil for the crispiest results) on a parchment-lined baking sheet at 400F/200C for between 30-40 minutes (keep an eye on them). Flip them halfway and optionally broil them at the end for extra crispiness. Be careful when flipping, as they’ll be fragile.

Can I make air fryer lentil burgers?

Though I haven’t tried it (so I can’t guarantee results), it should work. I recommend spraying the patties with a small amount of oil for the crispiest results. Then spread as many as you can in your air fryer basket, not touching, and cook for between 16-20 minutes at 380F/190C, flipping halfway.

Recipe Notes and Tips

• Adjust the size: You can divide the mixture into smaller style ‘fritters’ or even smaller ‘nuggets’ with this same quinoa lentil burger mixture. You can also use it to make lentil meatballs.
• Cooking time may vary: Especially if you change the size of the patties.
• For even-sized burgers: Divide the quinoa lentil mixture by weight (each weighing about 135-140 grams).
• Don’t over-process: The burgers should still have some texture.

Related Recipes

• Vegetable fritters with zucchini and potato
• Red lentil patties
• Millet fritters with a creamy sauce
• Chickpea broccoli nuggets
• Vegan black bean burger

If you try this easy vegan quinoa lentil burger recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Lentil Veggie Burger Recipe

Author: Michaela Vais

These vegan quinoa red lentil burgers are hearty, wholesome, and loaded with fiber, iron, and plant-based protein! They’re also naturally gluten-free, dairy-free, egg-free, and ready in under an hour!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Dinner, lunch, Side, Snack

Cuisine American

Servings 6

Calories 336 kcal

Ingredients

 

1x2x3x

Patties

• 3/4 cup (150 g) dry red lentils
• 1/2 cup (90 g) dry quinoa
• 2 cups (480 ml) vegetable broth
• 3 Tbsp ground chia seeds + 1/4 cup water
• 1/2 cup (60 g) pumpkin seeds (or nuts/seeds of choice)
• 2/3 cup (55 g) quick oats (gluten-free if needed)
• 1 Tbsp tomato paste
• 1 1/2 Tbsp tamari or coconut aminos
• 1 small onion chopped
• 3 garlic cloves chopped
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3/4 tsp sea salt or less/more to taste
• Black pepper to taste

Other Ingredients

• 2 Tbsp oil for frying
• Vegan BBQ sauce optional
• 6 burger buns regular or gluten-free
• Fresh veggies of choice e.g. tomatoes, lettuce, onion, cucumber
• Burger sauce

Instructions

 

• You can watch the video in the post for visual instructions.

  First, add the quinoa, red lentils, and veggie broth to a saucepan and bring it to a boil over high heat. Then, reduce the heat and simmer for about 15 minutes, or until the liquid absorbs. Increase the heat for a minute or two to evaporate all remaining liquid.
• Meanwhile, mix three tablespoons of ground chia seeds with ¼ cup of water and set it aside to thicken. If you don’t have ground chia seeds, blend the seeds for a few seconds in a blender or coffee/spice grinder.
• Next, process the oats and pumpkin seeds in a food processor/blender for a few seconds. Then, add all the remaining ingredients to the processor, including the chia mixture, cooked quinoa, and lentils, and pulse again into a slightly chunky burger dough.

  Be careful not to over-process the mixture into a paste, as the burgers should have some texture. If the mixture is too sticky, add some more oats. If it’s too dry, add a little water.
• Divide and shape the mixture into 6 burger patties with your hands.
• Heat the oil in a large frying pan/ skillet (for alternative cooking methods, check the FAQs). Once hot, add three burger patties (or how many your pan will fit while not touching and easily able to flip) and cook for around 10 minutes, flipping halfway, until the burgers are firm and lightly crisp.

  Repeat this with the remaining burgers.
• Assemble the vegan hamburger with the salad veggies of your choice. Enjoy with a side of wedges and a salad.

Notes

• Adjust the size: You can divide the mixture into smaller style ‘fritters’ or even smaller ‘nuggets’ with this same quinoa lentil burger mixture.
• Cooking time may vary: Especially if you change the size of the patties.
• For even-sized burgers: Divide the quinoa lentil mixture by weight (each weighing about 135-140 grams).
• Store: Allow the cooked lentil patties to cool, and store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Lentil Veggie Burger Recipe

Serving Size

 

1 patty

Amount per Serving

Calories

336

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

1

g

5

%

Sodium

 

883

mg

37

%

Potassium

 

579

mg

17

%

Carbohydrates

 

44

g

15

%

Fiber

 

15

g

60

%

Sugar

 

2

g

2

%

Protein

 

15

g

30

%

Vitamin A

 

560

IU

11

%

Vitamin C

 

3

mg

4

%

Calcium

 

91

mg

9

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!