Quinoa Lentil Burger

veggie-burgerToday I thought I would share with you the best veggie burger recipe I’ve come across. The inspiration came from a barley vegetarian burger recipe that I ran across in Cooking Light last spring. (You can see that recipe here ) Since I’ve been searching for a great quinoa burger, I decided to make some modifications and see if it would work. I’m happy to say that even my husband – who has quietly suffered through my quest for a veggie burger recipe that was good – enjoyed this one. It held together nicely and was even great the next day!


Are Veggie Burgers Healthy?

I must admit that since becoming a vegetarian, I’ve eaten more than my fair share of veggie burgers. With homeschooling, two small children, a business and traveling, sometimes I just don’t have time to cook.

Still, because I try to stay away from anything in a box and focus on clean eating, I’ve never felt good about these meals. Turns out my worries were justified. EatingWell Magazine recently reported that most commercially available veggie burgers contain hexane which is known to be harmful. This by product of gasoline refining is used when separating whole soy beans into individual components. To stay away from hexane you have two options: make homemade veggie burgers or choose only those that are USDA certified organic. Give this one a try and let me know what you think!

Quinoa Lentil Burger
  • ½ cup dried lentils (I use green)
  • 1½ cups water
  • Olive Oil Spray
  • 1 cup of onion, chopped
  • ½ cup carrot, grated
  • 6 cloves garlic, minced
  • 2 T tomato paste
  • 1½ tsp ground cumin
  • ¾ tsp dried oregano
  • ½ tsp chili powder
  • ¾ tsp salt
  • ¾ cup cooked quinoa
  • ½ cup panko breadcrumbs
  • 1 T parsley
  • ½ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 2 egg whites
  • 1 egg
  • 3 T macadamia oil, divided
  1. Combine lentils and water in a pot and bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes or until tender. Drain. Place half of lentils in a bowl and the other half in a food processor. Process until smooth and then place in bowl with the unprocessed lentils.
  2. Place a large skillet over medium high heat and allow to heat up. Coat with olive oil spray. Add onion and carrot and cook for eight minutes, stirring occasionally. Add garlic and stir for 30 seconds. Add in tomato paste, cumin, oregano, chili powder and salt. Cook for one more minute, stirring to combine everything. Remove from heat and add to lentils. Add in quinoa, parsley, bread crumbs, black pepper, cayenne, and eggs. Stir well. Place in refrigerator for one hour.
  3. Divide into 6-8 patties. Put in freezer for 10 minutes. Heat 1½ T macadamia oil over medium high heat. Cook each veggie burger for 3 minutes per side. Add more oil as needed to prevent sticking.

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