With all the great vegan burgers on the market, I sometimes have to ask myself — why bother making them? Two reasons come to mind, actually: Economy and quantity. Most veggie burgers come in 4-packs that, while not exactly pricey (especially if you compare the cost of an at-home meal vs. going out for similar fare), could be enjoyed more economically.
And what if you have more than a family of four, or if you have hungry eaters (teens and athletes come to mind) who want seconds? Those are compelling reasons to make vegan burgers at home — case in point, these tasty and easy red lentil and quinoa burgers that yield 8 good-sized patties.
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these super convenient to make. In fact the recipe is a simple three-step process, with everything going into the saucepan almost at once, and then just shaping and baking.
Serve these tasty burgers with or without the breads recommended in the recipe, along with any of the embellishments recommended. Since you have the oven going at 425º F, consider roasting some potatoes or sweet potatoes to go with the burgers. Serve with a simple slaw or salad for a fantastic meal!
Condiments and embellishments (any that you’d like)
Serving Size: 1
Amount Per Serving:Calories: 130 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 24g Fiber: 3g Sugar: 4g Protein: 6g
Photos: Hannah Kaminsky, BittersweetBlog.com
Recipe adapted from Plant Power by Nava Atlas.