Smoky Lentil Quinoa Burgers
These Lentil Quinoa Burgers are tender, hearty, easy to make and far from your average veggie burger.
Servings: 7
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ½ teaspoon thyme leaves
- 1 stalk scallion
- ¼ cup oil separated
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 teaspoon ground paprika
- 2 cups lentils cooked
- 2 cups quinoa cooked
- ¼ cup chickpea flour
- ¼ cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 2 teaspoons liquid smoke
- 1 tablespoon liquid aminos
- 2 tablespoons ketchup
Instructions
- In a skillet over medium heat add two tablespoons oil, garlic, scallions, onion, thyme leaves, cumin, coriander and paprika. Stir to combine and allow this to sauté until the onions appear translucent.
- Remove from heat and add to a large bowl.
- To this large bowl add all remaining ingredients and thoroughly combine them with your hands.
- Set this mixture aside in your fridge for 30 minutes to an hour.
- Shape the patties by using your hands to form them into about ½ inch think burgers.
- In a skillet over medium heat, add two tablespoons of oil. Add the veggie burgers, cover the skillet with a lid and allow them to fry untouched at low to medium heat for 6-8 minutes. Flip the burger and allow it fry uncovered for 4-6 minutes.
- Allow the burgers to rest for two minutes before serving warm with your side of choice.
Notes
I recommend that you cook your lentils and quinoa are cooked like you would pasta. They should be cooked in salted water and should be done al dente and don’t forget to drain them properly. If not, this may result in mushy veggie burgers.
If you use pre-cooked lentils and quinoa that are unsalted, add salt to taste when forming your patties.
Do not flip your burgers before they are fully cooked on one side. You can find the exact time mark for this in the recipe card at the end of this post.
These burgers are tender so be extra gentle when flipping them, after they are crispy golden brown on both sides and have rested for a minute or two, they will be firm enough to be thrown on a grill outside.
If you would like to serve these quinoa lentil burgers with plant-based cheese, add it on top of your burger as soon as you have flipped it. This will give the cheese enough time to do its magic and get melty.
I used panko breadcrumbs, but you can try regular breadcrumbs. You can also substitute the chickpea flour for all-purpose flour.