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Lentil and Quinoa Burger Patties: Golden brown lentil and quinoa burger patty on whole grain bun with fresh lettuce, sliced tomato, avocado, and sauce

Lentil and Quinoa Burger Patties – Plant-Based Protein Patties

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.
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Ingredients Equipment Method Notes

Ingrédients
  

  • 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

Equipment

  • 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)

Method
 

  1. 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.
  2. 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).
  3. Add aromatics and binding: Add chopped onion, minced garlic, ground flaxseed, breadcrumbs, cumin, smoked paprika, salt, and pepper. Mix thoroughly.
  4. 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.
  5. 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.
  6. Chill (optional but recommended): Refrigerate patties for 15-30 minutes to help them hold together better during cooking.
  7. 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.
  8. 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.
  9. Serve: Enjoy on whole-grain buns with your favorite toppings like avocado, lettuce, tomato, and sauce.​

Notes

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.