Go Back
Homemade Quinoa Lentil Burger photo
Print Recipe Save it for later

Quinoa Lentil Burger

A hearty vegetarian burger made from cooked quinoa and lentils with warm spices and a honey Dijon sauce.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons olive oil for sautéing onion
  • 1/4 cup red onion diced
  • 1 cup quinoa cooked according to package instructions
  • 1 cup brown lentils cooked and drained
  • 4 ounces diced green chilies canned
  • 1/3 cup rolled oats
  • 1/4 cup white whole wheat flour or whole wheat flour
  • 2 teaspoons cornstarch
  • 1/4 cup whole wheat panko bread crumbs or whole grain bread crumbs
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard for Honey Dijon mustard
  • 3 teaspoons honey for Honey Dijon mustard

Instructions

  • Heat 2 teaspoons olive oil in a skillet over medium heat. Add the diced red onion and sauté until tender, about 4 minutes. Remove from heat and let cool slightly.
  • Make the Honey Dijon mustard by whisking together 2 tablespoons Dijon mustard and 3 teaspoons honey; refrigerate until ready to use.
  • In a large mixing bowl combine the cooked quinoa, cooked and drained brown lentils, diced green chilies, rolled oats, white whole wheat flour, cornstarch, panko bread crumbs, garlic powder, cumin, paprika, the sautéed onion, and salt and pepper to taste.
  • Mix thoroughly until the mixture holds together when pressed. Form into 4 evenly sized patties.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the patties and cook until browned on both sides and heated through, about 10–12 minutes total, flipping once.
  • Serve the burgers on buns or rolls with Honey Dijon mustard and any desired toppings such as sautéed mushrooms, tomato, red onion, or romaine lettuce.

Equipment

  • Large Skillet
  • large mixing bowl
  • Measuring spoons
  • measuring cups
  • Spatula
  • Can opener

Notes

  • Use cooked quinoa and lentils cooled to room temperature for easier mixing.
  • Adjust salt and pepper to taste.
  • Oats and panko help bind the patties; add a little more if mixture is too wet.
  • Cook patties on medium heat to prevent burning and ensure even cooking.