Making use of my burger maker to make Quinoa, Lentil Burgers. It makes burgers into the perfect uniform shape every time. There are a few veggie burger combinations I have in mind so expect a few posts at some point, we do love burgers here but only the vegetarian kind.
I really enjoy the whole burger experience, the patty, the soft bun, the onions, cheese, gherkins and French mustard, it has to be French mustard for me.
We haven’t eaten red meat burgers since Mr ND became a vegetarian many years ago but I remember when I was pregnant I was craving burgers, the baby needed a burger! She got a full on Quorn burger that day made by Mr ND, I remember it well, it went down a treat. Strange what we crave when pregnant, our body’s way of telling us what we need.
What are these burgers made with?
We use Quinoa and Lentils quite frequently in other dishes so I thought I’d try using both of them as my base. I love Quinoa, I’ve been using it for years, it is an excellent choice for vegans. It is protein-rich and gluten-free and one of the few plant foods that contain sufficient amounts of all nine essential amino acids making it a complete protein source. Lentils too have a good nutritional profile of B vitamins, iron and plant-based protein to name a few.
See the nutritional info link at the end of the post for more information on Quinoa.
I’ve kept the Burgers quite simple but I can see other ingredients that will make it into future burgers such as walnuts, chickpeas, kidney beans, black beans, flaxseeds, chilli, etc.
Usually I would fry the burgers to brown them first and then bake but as they weren’t as firm as I would have liked I baked them for 15 minutes to stop them from breaking up. Then fried them after but next time I will probably use either more oats and/or some wholewheat flour for a more firmer burger. But with careful handling I got perfect, unbroken burgers!
Once you have the base burger mix done, you can separate it up and customise the burgers to everyone’s taste if need be. This always mean extra chilli flakes for me! This batch made 5 really decent sized burgers and 1 smaller one for the little one to try.
Can the burgers be made in advance?
Yes, definitely and will keep in the fridge for a couple of days.
Can you freeze the burgers?
Again, yes, freeze for up to 2 months, defrost, drizzle with olive oil then bake and/or fry.
Serve in a bun of your choice or between Lettuce leaves garnished with homemade salsa for a gluten-free version.
- 1 x large red onion, finely chopped.
- 1 x large garlic clove, minced.
- 150 grams/5 ounces Chestnut Mushrooms, chopped.
- 400 grams/14 ounces tinned Green Lentils.
- 70 grams/2.5 ounces Quinoa, cooked.
- 1 tablespoon Tomata purée.
- 1 large egg, beaten.
- 5 tablespoons Oats.
- Paprika, Cayenne and Parsley to your taste.
- 3 tablespoons Sesame Seeds.
- Sea salt and Black Pepper to season.
- Lettuce to garnish.
How to make the Burgers
- Gently sauté the red onions and garlic for a few minutes then add the mushrooms and cook for a further 2 minutes or until soft.
- Drain the Green Lentils and rinse, put into food processor along with cooked Quinoa, Tomato purée, beaten egg, salt and black pepper. Pulse ingredients until you have the consistency you want.
- Pop the mixture into a large bowl and add the oats, use as many tablespoons as needed (5 was about right for mine). Also add the Paprika, Cayenne, Parsley and sesame seeds, mix well.
- Refrigerate for an hour or so or overnight to firm up.
- Put the burgers on a baking tray and bake for 15 minutes.
- Take out of the oven and fry to brown them further.
- Serve on a bun, or between lettuce leaves in place of the bun, with cheese, the red onions and garlic and lettuce.
Quinoa – this website gives a list at the bottom of Quinoa’s nutritional values.
Lentils – excellent source of B vitamins, iron, magnesium, potassium and zinc plus a good source of plant-based protein and fibre.