Cookstr.com

Lentil-Quinoa Burger

Chef

Rea Frey

Cookbook

Power Vegan

Published by Surrey Books

This image courtesy of Joseph DeLeo

NotesPower Boost: Serve the burgers over a bed of fresh arugula or wrap them in collard greens for a powerful dose of green veggies.

Time Saver: Make the patties the night before and refrigerate. The next day, pop them in the oven on a cookie sheet covered in parchment paper and bake them for 20 minutes at 350°F (180°C) or until the desired texture is reached.

Money Saver: Instead of purchasing a bag of sprouted green lentils, purchase lentils from a bulk bin, or packaged green lentils.

6 servings

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Ingredients

  • 1 cup (170 g) tri-colored quinoa, rinsed
  • 5 cups (1.19 L) water, divided
  • 1 cup (77 g) sprouted green lentils
  • Spices of your choice, to taste (dried cumin, paprika, dried onion flakes, etc.)
  • 1 tomato, chopped
  • ¼ cup (38 g) red onion, chopped
  • 2 red chiles
  • 2 cloves garlic, minced
  • ½ cup (119 mL) water
  • 1/3 cup (79 mL) olive oil
  • 2 tablespoons brown rice vinegar
  • Lemon juice, to taste

Instructions

  1. In a saucepan, combine the quinoa and 2 cups (474 mL) of the water. Bring to a boil, cover, and lower the heat to medium. Cook for 15 minutes or until the quinoa is done.

  2. While the quinoa is cooking, combine all the sauce ingredients, except the lemon juice, in another saucepan. Heat the sauce for 5 minutes and transfer it to a blender. Blend until it is smooth, and season to taste with the lemon juice. Return to the pan and cook it over low heat for 5 minutes, or until it is warm.

  3. In a medium saucepan, bring the remaining 3 cups (711 mL) of water to a boil. Pour in the lentils and gently boil for 5 minutes. Remove them from the heat. Cover the lentils and let them stand for 4 to 8 minutes.

  4. Combine the quinoa and lentils in a food processor with half of the sauce and any spices you want to use. Pulse until the mixture is well combined, but not too wet.

  5. With your hands, shape the mixture into medium-sized patties. Place the patties in the refrigerator for a few minutes to let them set before cooking.

  6. On a greased griddle or skillet, cook each patty for 5 minutes per side. Cover the patties with the remaining sauce and enjoy!

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