Lentil Quinoa Veggie Burgers with Avocado Sauce

Lentil quinoa veggie burgers are their own tasty world, a mouthwatering meatless celebration of glorious summer days. Or a wintery evening when all you want is comfort food!

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These “burgers” have it all when it comes to plants–food that comes from plants, like vitamin-rich red onions, carrots, parsley, and sun-dried tomatoes. Quinoa, tender brown lentils, and walnuts provide ample healthy plant protein, with chili powder and smoked paprika adding their gentle spice.

To bind all the ingredients together, to make them easier to shape into patties, we mix in an egg, flax egg or farm egg, and some oat flour. A simple blend of avocados, lemon juice and garlic salt is all it takes for the sauce.

Sometimes Robbie and I’ll scarf down our veggie burgers without the bun, with just the quick avocado sauce. Other times, we’ll sandwich our veggie burgers with whole wheat burger buns. Lentil quinoa veggie burgers with avocado sauce and homemade whole wheat buns–as Robbie would say, hook in and hold on!

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, these life-giving lentil quinoa veggie burgers.

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Lentil Quinoa Veggie Burgers recipe tips and tricks:

• Keep it vegan: Use a flax egg. 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 mucousy, 10 to 15 minutes.
• Cook lentils and quinoa ahead so they are at the ready. Form the patties ahead of time too.
• Veggie burgers like these are fragile–we can’t just plop these babies on the grill grates like a meat pattie. Cook them in a skillet. Once they’re golden brown on both sides, you can keep them hot right on the grill using a grill pan with small holes or slits in the metal. Grill pans are perfect for grilling anything small enough to fall through grill grates.
• A 3-inch cookie cutter helps with shaping the veggie burgers. Fill the cutter with the lentil quinoa mix about 1/2 inch thick.
• I shape them on a silicone baking mat so they don’t stick to the pan.

How to cook lentils and quinoa.

You might also enjoy these other recipes with lentils:

• French Green Lentil and Quinoa Salad.
• Spicy Greens and Lentil Tacos.
• Lentil very brown rice.
• Lentil, avocado and radish salad!

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This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

*** Nutrition amounts are for chicken egg, not the flax egg. Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Print Recipe

4.08 from 14 votes

Lentil Quinoa Veggie Burgers

These awesomely delicious plant-based good-for-you veggie burgers are easy to make and both meat eaters and vegetarians love every bite! Makes 6 veggie burgers.

Prep Time35 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Vegan Friendly, Vegetarian

Keyword: flax egg, veggie burgers, lentils, quinoa, homemade, recipe

Servings: 6 veggie burgers.

Author: Letty | @lettyskitchen

Ingredients

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
• ⅓ cup chopped walnuts
• 2 tablespoons sun-dried tomatoes in oil , drained and chopped
• ⅓ cup chopped parsley
• ¾ teaspoon fine sea salt
• 2 teaspoons chili powder
• ½ teaspoon smoked paprika
• 1 ¾ cup cooked brown lentils
• ¾ cup cooked quinoa (I used 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

Instructions

Veggie Burgers:

• If using a flax egg substitute, mix the flax and water and set aside. (see note)
• 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.
• Stir in the remaining lentils, quinoa, and the egg or flax egg. (see note) Stir in oat flour. Taste and adjust seasoning.

Avocado Sauce:

• 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.

Shape and cook the Veggie Burgers:

• 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.
• 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.
• Serve with avocado sauce, and your favorite burger fixings.

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.
• For how to cook lentils and quinoa, see recipe for French Lentil and Quinoa Salad.

Nutrition

Calories: 239kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 533mg | Potassium: 535mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2190IU | Vitamin C: 10.3mg | Calcium: 41mg | Iron: 3.2mg

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