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Lentil Quinoa Veggie Burgers

Hey, were not fooling anyone here—these are not hamburgers. Lentil quinoa veggie burgers are their own tasty world. They’re a mouthwatering meatless way to celebrate these glorious summer days.

Lentil Quinoa Veggie Burgers with Avocado Sauce | Letty's KitchenThese “burgers” have it all when it comes to plants. You know, food that comes from plants, like vitamin-rich red onions, carrots, parsley, and sun-dried tomatoes. There’s plenty of healthy protein too, plant protein that is, with red quinoa, tender brown lentils and walnuts.

Chili powder and smoked paprika bring on gentle spice, an egg and a touch of oat flour help bind everything together, so they’re easy to shape into patties. You can either use a farm egg, or keep these burgers strictly plant-based by using a “flax egg.”

ingredients for Lentil Quinoa Veggie Burgers with Avocado Sauce | Letty's Kitchen

Michael Pollan, the award-winning author of The Omnivore’s Dilemma, wrote, “If it came from a plant, eat it. If it was made in a plant, don’t.” So let’s bite into plants, plants masquerading as hamburgers, life-giving lentil quinoa veggie burgers.

Sauce these awesomely delicious plant burgers with a simple blend of avocados, lemon juice and garlic salt. A lot of times Robbie and I will scarf down veggie burgers without the bun, and top them with nothing more than this quick avocado sauce.

Lentil Quinoa Veggie Burgers with Avocado Sauce | Letty's Kitchen

Except lately. Homemade whole wheat burger buns are up next here on Letty’s Kitchen, so we’ve been testing/tasting. Lentil quinoa veggie burgers with avocado sauce, sandwiched between homemade whole wheat buns—hook in and hold on!

Lentil Quinoa Veggie Burgers recipe notes:

  • You can’t just plop these babies on the grill grates like you would a meat pattie—veggie burgers are fragile. You cook them in a skillet. Once they’re golden brown on both sides, you can keep them hot on a grill pan, like this one. (Grill pans with small holes or slits in the metal are perfect for grilling anything small enough to fall through grill grates.)

Lentil Quinoa Veggie Burgers shaped and ready to cook | Letty's Kitchen

  • Flax eggs work great as vegan substitutes for chicken eggs. For one flax egg, mix 1 tablespoon ground flax seeds and 2 tablespoons warm water in a small cup or bowl. Set aside until the flax absorbs the water and becomes mucus-like.
  • Cook lentils and quinoa ahead so they are at the ready. Form the patties ahead of time too.
  • Caramelized onions are another awesome burger go-with–see my recipe for black rice and butternut squash veggie burgers.
  • A 3-inch cookie cutter helps for shaping veggie burgers and a silicone baking mat makes it so they don’t stick to the pan after shaping.
  • 2016 is International Year of Pulses. I had all good intentions to give you a recipe showcasing legumes, lentils, chickpeas, and beans each month. January, February and March we had bean and potato tacos, lentil very brown rice, and lentil, avocado and radish salad. April and May flew on by without even a pulse, but now we’re back on track with these lentil quinoa veggie burgers. What lentil loving recipes would you like to see in July?

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Lentil Quinoa Veggie Burgers with Avocado Sauce | Letty's Kitchen
Lentil Quinoa Veggie Burgers
These awesomely delicious plant-based good-for-you veggie burgers are easy to make and vegetarians love every bite!
  • Veggie Burgers:
  • 1 egg , or flax egg equivalent (see note)
  • 1 tablespoon olive oil , plus some for cooking the burgers
  • ½ cup finely chopped red onions
  • 1 garlic clove , minced
  • ½ cup grated carrots
  • 1/3 cup chopped walnuts
  • 2 tablespoons sun-dried tomatoes in oil , drained and chopped
  • 1/3 cup chopped parsley
  • 3/4 teaspoon Real Salt
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 ¾ cup cooked brown lentils
  • ¾ cup cooked red quinoa
  • ¼ cup oat flour (see note)
  • Freshly ground black pepper
  • Avocado Sauce:
  • ¼ cup water
  • 1 tablespoon lemon juice
  • ½ avocado
  • ½ teaspoon garlic salt
  • Pinch of cayenne pepper
  1. Veggie Burgers:
  2. If using a flax egg substitute, mix the flax and water and set aside. (see note)
  3. Heat the oil in a skillet over medium flame. Add the onions, garlic, and carrots, and sauté until the onions are soft. Transfer to a food processor bowl. Pulse the cooked vegetables with the sun-dried tomatoes, walnuts and parsley until finely chopped. Add the salt, chili powder, paprika, and about half of the lentils. Pulse to combine. Transfer to a bowl.
  4. Stir in the remaining lentils, quinoa, and the egg or flax egg. (see note) Stir in oat flour. Taste and adjust seasoning.
  5. Avocado Sauce:
  6. Blend the water, lemon juice, avocado, garlic salt and cayenne in the blender, scraping down the sides as needed. It's OK if the sauce is not totally smooth. Scrape into a small serving bowl.
  7. Shape and cook the Veggie Burgers:
  8. Measure about 1/3 cup of lentil and quinoa mix per veggie burger, packing the measuring cup well. Place on an oiled baking sheet or silicone baking mat and shape into patties, about 3 inches wide and 1/2-inch thick. Sprinkle the tops with salt and pepper.
  9. Heat a skillet, preferably non-stick, on medium-high flame. Brush pan with oil or spray with cooking spray. Cook veggie burgers until golden brown, about 15 minutes on each side, sprinkling salt and pepper on the second side after flipping.
  10. Serve with avocado sauce, and your favorite burger fixings.
Recipe Notes
  • Flax eggs work great as vegan substitutes for chicken eggs. For one flax egg, mix 1 tablespoon ground flax seeds and 2 tablespoons warm water in a small cup or bowl. Set aside until the flax absorbs the water and becomes mucus-like.
  • Purchase oat flour, or make your own—by whirling rolled oats in the food processor.


  • Those look terrific! Reply · 16 June, 2016

    • Thanks Tammy! The homemade buns that go with are coming up next! Reply · 16 June, 2016

  • Lyn

    Hi Letty,
    I am trying these burgers this week. What is the best way to cook lentils? Can I cook them in my electric pressure cooker? Reply · 14 July, 2016

    • Hi Lyn, Green lentils cook in 25 minutes without a pressure cooker. And 10-12 minutes in pressure cooker, quick release.
      Can’t wait to hear how you like them! Reply · 15 July, 2016

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