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Quinoa-Lentil Veggie Burgers

By Christie

Quinoa-Lentil Veggie Burgers

Summer is around the corner and it is the perfect season for grilling burgers and veggies, enjoying ice cream and cold drinks with lots of friends!

Veggie burgers are a great alternative for those who like to change or just don’t eat meat. They can be made as spicy and as flavorful as you want them to be, or you can keep them more plain vanilla for the kids and dress them up with toppings. I really like old bay seasoning (it is extremely underused in our home) and  also smoked paprika – which I love to use on beans.

Quinoa-Lentil Veggie Burgers

I decided to make these veggie burgers with quinoa and lentils and to use some tahini to add a little nutty flavor and also to use it as a binder element. I avoided to use an egg just to make them lighter.

Tahini, is another underused item in my kitchen…I basically only used it to make hummus but I have learned to integrate it into so many recipes today.  I even want to try it on smoothies – I saw that in a magazine and I thought it was genius!

Quinoa-Lentil Veggie Burgers

You can cook these burgers in the skillet but I highly recommend to bake them. Baking makes them crunchy and light. Keep in mind that all ingredients have already been cooked, we just want to basically toast them. I like mine so toasty that I finish them in the broiler for a couple of minutes after I bake them.

Quinoa-Lentil Veggie Burgers

I had a very complicated week, extremely busy and to make things worse, the memory of my computer decided to collapse so that it wouldn’t let me work on my photos. I had to delete, clean and back up all my files, what a pain!

On the bright side I won a $50 giveaway in spices sponsored by The Spice Way and organized by a few friends on Instagram (@stomachhalfempty, @productivedietitian and @foolproofkitchen). I am super excited to try new spices, especially these days that I have been thinking about making falafel, yum!

Quinoa-Lentil Veggie Burgers

We love our  burgers with creamy sauces or mayo. I made this one with fat free yogurt, lemon, basil and a couple of tablespoons of mayo. I added feta just to take the sauce and the burgers to a whole new level! The combination is delicious!

Quinoa-Lentil Veggie Burgers

Here’s what you need to make these veggie burgers:

 

Quinoa-Lentil Veggie Burgers

Yield: 6 burgers

Quinoa-Lentil Veggie Burgers

Ingredients

2 cups of quinoa, cooked

1/2 cup (4 oz) of lentils, cooked

2 tbs of tahini

1 medium red pepper, chopped

3/4 cup of shallots or 2 medium, chopped

1/2 sweet onion or 1/2 cup, diced

1/4 cup of carrots, shredded

1/4 cup of italian parsley, chopped

1 garlic clove, minced

1/2 tsp of cumin

1/4 tsp of smoked paprika or old bay

2 tsp of Worcestershire sauce

1/2 cup of breadcrumbs

1/2 cup extra virgin olive oil, divided

1/2 tsp of salt

1/4 tsp of black pepper

Optional

5 oz of water chestnuts, chopped

2 tbs of parmesan cheese, shredded

For the Lemon-Basil Sauce:

5 oz of fat free plain greek yogurt

2 tbs of feta cheese

4 tbs of mayonnaise

1 tbs of lemon juice

2 tbs of fresh basil, chopped

salt and pepper

 

 

 

Instructions

For the veggie burgers:

Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper, silicon mat or cooking spray.

Place 1 tbs of olive oil in a medium skillet over medium-high heat. Add onion, shallots, red bell pepper a hint of salt and pepper and sauté for about 3 minutes. Add garlic, shredded carrots, Worcestershire sauce, cumin and old bay or smoked paprika. Stir and cook until fragrant and onion and shallots are translucent. Set aside.

Place cooked quinoa, lentils  and tahini in the food processor and pulse a few times until chopped and mixed. Add parsley, sautéed onions, shallots, carrots and red pepper mixture and pulse 4-5 times until crumbled and incorporated. Add breadcrumbs, remaining salt, black pepper and remaining olive oil.

Divide and shape mixture into 6 patties and place on the baking sheet. Bake at 400° for 20 minutes or until they are golden brown. You can finish them in the broil at high for a couple of minutes if you like them extra toasty.

For the Lemon-Basil Sauce:

Place mayonnaise, yogurt, basil, feta, lemon juice, salt and pepper in the food processor and pulse until completely mixed. Taste for salt and pepper and adjust if necessary.

 

 

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  1. Aimee says

    June 13, 2017 at 7:41 am

    I never would have thought to bake the burgers! What a great idea. These look so tasty and healthy I’ll have to make them.

    Reply
    • Christie says

      June 13, 2017 at 2:54 pm

      Thank you so much Aimee! If you do please let me know how they turn out! Happy cooking!

      Reply
  2. Albert Bevia says

    June 13, 2017 at 10:21 am

    Yeah I only use Tahini to make hummus too! What a great way to incorporate it into a veggie burger, this truly looks so tasty and perfect for the summer grilling days. Nice and creative recipe.

    Reply
    • Christie says

      June 13, 2017 at 2:59 pm

      Thank you Albert! I am trying to use it more often in my cooking. Thank you for stopping by, I really appreciate it

      Reply
  3. Jamie Bevia @ Lettuce Eat Veggies says

    June 13, 2017 at 1:07 pm

    I love the idea of baking them! Every time I fry my veggie burgers, they are raw in the middle=(

    Reply
    • Christie says

      June 13, 2017 at 3:03 pm

      Oh no! You won’t have that problem with this recipe Jamie. All the ingredients are already cooked so we are just basically toasting the burgers in the oven. Thank you so much for stopping by!

      Reply
  4. Bethany says

    June 13, 2017 at 4:47 pm

    I love a good veggie burger! These look delicious!

    Reply
    • Christie says

      June 13, 2017 at 5:21 pm

      Yay! Thank you so much Bethany! I am so glad you like them!

      Reply
  5. Hayley says

    June 17, 2017 at 12:42 pm

    Technical difficulties, don’t you hate those?

    I love veggie burgers, especially when they’re made with quinoa and lentils. These look like they hold very well, too, which is great since from my past experiences, most quinoa burgers fall apart after the first bite.

    Beautiful photos as always 🙂 I’m loving how nutritious and delicious these burgers look and sound.

    Reply
    • Christie says

      June 18, 2017 at 10:18 am

      Thank you so much Hayley! I used tahini, olive oil and breadcrumbs, they all are great binding agents to make them hold up. It was all my fault with the computer. I totally forgot how much space all these photos take! Have a great Sunday! ?

      Reply
  6. Sam says

    November 17, 2017 at 4:47 am

    These veggie burgers look amazing. So does all your food, I’ll be sharing this one on twitter. Also cool to find another food blogger with a background in banking, I was worried I was the only one;-) xx

    Reply
    • Christie says

      November 21, 2017 at 10:10 pm

      Hi Sam! Thank you so much and thanks for sharing my post! Glad to hear you’re in banking as well! You’re the first one I have come across! Yay! 🙂

      Reply
  7. Shira says

    September 4, 2019 at 1:22 am

    This recipe sounds great, but do you think skipping the bread crumbs for a gluten free crowd will work? Or will they fall apart

    Reply
    • Christie says

      September 4, 2019 at 9:06 am

      Hi Shira, I am afraid they will probably fall apart. I would use gluten-free breadcrumbs or panko. I hope you can make them!

      Reply
  8. Lisa M says

    April 20, 2020 at 1:52 pm

    How long do you think these can keep in the fridge? Can they be frozen? Thanks for sharing and I look forward to making this!

    Reply
  9. Christie says

    April 20, 2020 at 10:10 pm

    Hi Lisa, you can definitely freeze them. I would recommend freezing them after you bake them. Let them cool completely, then freeze flat on a baking sheet. Then place them in a ziploc bag. Keep them frozen for no longer than 2 months. Defrost in the fridge overnight before heating in the oven or skillet. Hope you like them!

    Reply

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