Lentil and Quinoa Burger Patties deliver an impressive dose of plant-based protein and fiber wrapped up in a delicious, satisfying patty form. These wholesome burgers are crafted with nutrient-dense cooked lentils, protein-rich quinoa, and aromatic herbs, creating a truly satisfying vegetarian alternative to traditional meat burgers. They’re hearty, flavorful, and packed with the nutrition your body needs.
Table of Contents
Summary
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 patties
Difficulty: Easy
Recipe Summary:
Hearty plant-based burger patties made with protein-rich lentils, complete-protein quinoa, and savory spices — a satisfying vegetarian option loaded with fiber, iron, and essential nutrients.
Equipment for Lentil and Quinoa Burger Patties
- Medium saucepan with lid
- Large mixing bowl
- Food processor or potato masher (optional)
- Large skillet or griddle
- Spatula or turner
- Measuring cups and spoons
- Baking sheet (if baking)
Ingredients for Lentil and Quinoa Burger Patties
For the Patties:
- 1 cup cooked brown or green lentils (about 1/2 cup dry)
- 1 cup cooked quinoa (about 1/3 cup dry)
- 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water for vegan)
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon ground flaxseed
- 1/3 cup breadcrumbs or oat flour
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil (for cooking)
Optional Add-ins:
- 1/4 cup finely chopped mushrooms
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- Fresh herbs (parsley or cilantro)
Directions for Lentil and Quinoa Burger Patties
- Prepare the base: If using a flax egg, mix ground flaxseed with water and let sit for 5 minutes to thicken. Ensure lentils and quinoa are cooked and cooled.
- Create the mixture: In a large bowl, combine cooked lentils and quinoa. Use a potato masher or fork to partially mash the lentils, leaving some texture. Alternatively, pulse briefly in a food processor (2-3 pulses only).
- Add aromatics and binding: Add chopped onion, minced garlic, ground flaxseed, breadcrumbs, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
- Bind the mixture: Mix in the egg (or prepared flax egg) until the mixture holds together when squeezed. If too wet, add more breadcrumbs; if too dry, add a tablespoon of water.
- Form patties: Divide the mixture into 6 equal portions and shape into patties about 1/2 inch thick and 3-4 inches in diameter. Press firmly to compact.
- Chill (optional but recommended): Refrigerate patties for 15-30 minutes to help them hold together better during cooking.
- Cook the patties: Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown, crispy on the outside, and heated through. Don’t flip too early or they may break.
Alternative Baking Method: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet, brush with oil, and bake for 25-30 minutes, flipping halfway through.
- Serve: Enjoy on whole-grain buns with your favorite toppings like avocado, lettuce, tomato, and sauce.
Tips and Variations
- Bake for a lighter option: Baking at 375°F (190°C) for 25-30 minutes creates a less oily, healthier version.
- Add vegetables: Mix in finely chopped mushrooms, bell peppers, grated carrots, or zucchini for extra nutrition and moisture.
- Boost the flavor: Include smoked paprika, barbecue seasoning, or nutritional yeast for deeper, more complex taste.
- Serve creatively: Enjoy on whole-grain or gluten-free buns with avocado slices, fresh greens, sliced tomatoes, and tangy yogurt sauce or tahini dressing.
- Make ahead and freeze: Prepare a double batch and freeze uncooked or cooked patties with parchment paper between them for up to 3 months. Cook from frozen, adding 2-3 minutes per side.
- Use different legumes: Try black beans, chickpeas, or white beans instead of lentils for variety.
- Add nuts or seeds: Mix in ground sunflower seeds, chopped walnuts, or pumpkin seeds for extra texture and healthy fats.
Nutrition Facts (Per Patty)
| Nutrient | Amount |
| Calories | 215 kcal |
| Protein | 10 g |
| Fat | 6 g |
| Carbohydrates | 32 g |
| Fiber | 7 g |
| Sugar | 2 g |
| Iron | 3.5 mg |
| Sodium | 280 mg |
Nutrition based on verified recipe sources
Nutritional Highlights
- Excellent plant-based protein source (10g per patty) from lentils and quinoa supporting muscle health without animal products
- Complete protein: Quinoa contains all nine essential amino acids, making this a complete protein when combined with lentils
- Very high in fiber (7g per patty) promoting digestive health, blood sugar stability, and lasting satiety
- Rich in iron (3.5mg per patty) essential for energy production and oxygen transport, especially important for vegetarians
- Zero cholesterol and low in saturated fat, supporting heart health
- Packed with minerals: including folate, zinc, potassium, copper, manganese, and phosphorus
- High in antioxidants from lentils and spices like cumin and paprika
Dietitian Tips
- Make it vegan: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular egg. Let it sit for 5 minutes before using.
- Serve with balanced sides: Pair with a large side salad of leafy greens, roasted sweet potato wedges, or steamed vegetables for a nutritionally complete meal.
- Add a protein boost: Top with a tangy yogurt-based sauce, hummus, or tahini dressing for extra protein and healthy fats.
- Control sodium: Use low-sodium vegetable broth for cooking grains and skip added salt if watching sodium intake.
- Meal prep friendly: These patties store well in the refrigerator for 4-5 days or can be frozen for up to 3 months.
- Don’t over-process: When using a food processor, pulse only 2-3 times to maintain texture. Over-processing creates a mushy consistency.elavegan
FAQs for Lentil and Quinoa Burger Patties
Q: Can I make these burger patties without eggs?
A: Absolutely! Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or chia egg for a completely vegan version. They work just as well as a binder.
Q: Why do my veggie burgers fall apart?
A: The mixture may be too wet or not bound properly. Add more breadcrumbs or oat flour to absorb excess moisture, and refrigerate patties for 30 minutes before cooking to help them firm up. Don’t flip too early while cooking.
Q: Can I freeze these patties?
A: Yes! These freeze beautifully for up to 3 months. Place parchment paper between uncooked or cooked patties and store in a freezer-safe container. Cook from frozen, adding 2-3 extra minutes per side.
Q: Can I bake these instead of frying?
A: Definitely! Bake at 375°F (190°C) on a parchment-lined baking sheet for 25-30 minutes, flipping halfway through. This creates a lighter, less oily version.
Q: What can I use instead of breadcrumbs?
A: Try oat flour, ground oats, almond flour, crushed crackers, or panko breadcrumbs. Each provides slightly different texture and flavor.
Q: Can I grill these burgers?
A: Yes, but they’re more delicate than meat burgers. Make sure they’re well-chilled, oil the grill grates thoroughly, and cook over medium heat for 5-6 minutes per side. Consider using a grill basket for easier handling.
Q: How do I know when they’re done cooking?
A: The patties should be golden brown and crispy on the outside, and heated through to the center (about 165°F internal temperature). They should hold together firmly when you flip them.goodhousekeeping
Q: Can I use red lentils instead of brown or green?
A: Yes, but red lentils are softer and mushier, which may create a less firm texture. You might need to add extra breadcrumbs or oat flour to compensate.
Q: What type of quinoa works best?
A: Any color quinoa (white, red, or black) works well. They all provide similar nutrition and texture.
Q: How long do these patties last in the refrigerator?
A: Store cooked patties in an airtight container for 4-5 days. Reheat in a skillet, oven, or microwave before serving.
Conclusion
Lentil and Quinoa Burger Patties offer a truly satisfying, protein-rich alternative to traditional meat burgers. Simple to prepare and absolutely packed with plant-based nutrients, they’re perfect for vegetarians, vegans, or anyone looking to incorporate more wholesome plant-based meals into their diet. With 10 grams of protein, 7 grams of fiber, and complete amino acid profile from the quinoa-lentil combination, these burgers prove that plant-based eating can be both delicious and nutritionally complete.
Lentil and Quinoa Burger Patties – Plant-Based Protein Patties
Ingrédients
Equipment
Method
- Prepare the base: If using a flax egg, mix ground flaxseed with water and let sit for 5 minutes to thicken. Ensure lentils and quinoa are cooked and cooled.
- Create the mixture: In a large bowl, combine cooked lentils and quinoa. Use a potato masher or fork to partially mash the lentils, leaving some texture. Alternatively, pulse briefly in a food processor (2-3 pulses only).
- Add aromatics and binding: Add chopped onion, minced garlic, ground flaxseed, breadcrumbs, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
- Bind the mixture: Mix in the egg (or prepared flax egg) until the mixture holds together when squeezed. If too wet, add more breadcrumbs; if too dry, add a tablespoon of water.
- Form patties: Divide the mixture into 6 equal portions and shape into patties about 1/2 inch thick and 3-4 inches in diameter. Press firmly to compact.
- Chill (optional but recommended): Refrigerate patties for 15-30 minutes to help them hold together better during cooking.
- Cook the patties: Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown, crispy on the outside, and heated through. Don’t flip too early or they may break.
- Alternative Baking Method: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet, brush with oil, and bake for 25-30 minutes, flipping halfway through.
- Serve: Enjoy on whole-grain buns with your favorite toppings like avocado, lettuce, tomato, and sauce.
Notes
Add vegetables: Mix in finely chopped mushrooms, bell peppers, grated carrots, or zucchini for extra nutrition and moisture.
Boost the flavor: Include smoked paprika, barbecue seasoning, or nutritional yeast for deeper, more complex taste.
Serve creatively: Enjoy on whole-grain or gluten-free buns with avocado slices, fresh greens, sliced tomatoes, and tangy yogurt sauce or tahini dressing.
Make ahead and freeze: Prepare a double batch and freeze uncooked or cooked patties with parchment paper between them for up to 3 months. Cook from frozen, adding 2-3 minutes per side.
Use different legumes: Try black beans, chickpeas, or white beans instead of lentils for variety.
Add nuts or seeds: Mix in ground sunflower seeds, chopped walnuts, or pumpkin seeds for extra texture and healthy fats.
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