Red lentil and quinoa burgers are easy to make, tasty, and economical.
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), can be enjoyed even 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.
Cook the quinoa and red lentils together: 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.
Serving suggestions: 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!
- 1 cup uncooked quinoa
- 1/2 cup red lentils
- 1 vegetable bouillon cube
- 1/4 cup quick-cooking oats or quinoa flakes
- 3 scallions, thinly sliced
- 2 teaspoons good-quality curry powder
- 1 teaspoon sweet or smoked paprika
- 1/4 to 1/2 cup minced fresh cilantro or parsley
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil, optional
- Whole-grain buns, pita breads, or English muffins, optional
Condiments and embellishments (any that you’d like)
- Ketchup, mustard, salsa, sriracha, and/or vegan mayo
- Lettuce leaves or baby kale, spinach, or arugula
- Roasted red peppers
- Sliced tomatoes
- Sliced red onions
- Green sprouts
- Sliced avocado
- Preheat the oven to 425º F.
- Combine the quinoa, lentils, bouillon cube, and oats in a medium saucepan with 3 1/2 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, 1/2-cup measuring cup to make perfect patties, as shown in the photo. 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 1/2-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.
- Let the burgers stand for a couple of minutes, then serve with any of the optional breads. Let everyone fix up their own burgers with the recommended condiments and embellishments listed.
Amount Per Serving: Calories: 130Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 6g
Per each burger, without bread or embellishments. Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
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Recipe adapted from Plant Power by Nava Atlas.