Lentil Veggie Burger Recipe
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!
Servings 6
Ingredients
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.