Lentil Quinoa Burgers that don’t suck

Sun’s out, buns out!

Lentil Quinoa Burger buns all the way.

It’s feeling pretty springy around here, which means, that BBQ needs some tender attention.

Time for another veggie burger recipe.

This time I was going for a flavourful patty that DOESN’T FALL A PART.

We’ve all heard it before… ‘vegan burgers always fall a part’. Just like that. Heard it a million times, and had it a million times.

Well, give this one a chance. It’s one that you can flip, and one that won’t squish outta that bun of yours.

It even fairs well on the ol’ barby.

OH and this avo dill sauce…

I say every sauce I make is an everything sauce… but seriously, this sauce is most def’ an everything sauce. Put it on anything, and BOOM, immediate chef-y points.

Vegan Lentil Quinoa Burgers

 

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Prep time

15 mins

Cook time

19 mins

Total time

34 mins

 

A veggie burger to impress your friends with. Not all vegan burgers are super squishy, fall-a-part-y. This one is flavourful and the texture is on point!

Author: Jules

Recipe type: burger, BBQ

Serves: 4-5

Ingredients

• 1 cup quinoa, pre-cooked
• 1½ cup green lentils, pre-cooked
• 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water and let sit for 3 minutes)
• ½ cup white onion, finely diced
• 1 clove garlic, minced
• 1 tbsp cumin
• 1 tbsp smoked paprika
• ½ cup oats, blended to a flour (use gluten-free if needed)
• 1 tbsp miso
• 1 tbsp vegan BBQ sauce (sub with ½ tbsp mustard + ½ tbsp ketchup)
• 2 tbsp nutritional yeast
• ½ tsp salt
• ½ tsp pepper
• 
  
• Avocado Dill Sauce:
• 2 avocados
• 2 tsp apple cider vinegar
• 1 tbsp dill
• 1 tbsp vegan mayo
• 1 tbsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ¼ + ⅛ cup water
• 
  Extra Toppings:
• Caramelized onions + mushrooms
• Dijon
• Tomato
• Red onion
• Sprouts
• Pickles
• Vegan Mayo
• Vegan Cheese (add to the burger after the 2nd flip with just 2 minutes left to cook) ~ I used Gusta Cheese here, but you can find any cheese you want on Vegan Supply or Spud! (you can use code: CRVAN-MURJUB for 20$ off)

Instructions

1. First of all, make sure your flax egg is soaking away for just a few minutes.
2. Heat pan to medium, add onions and garlic, sauté for a few minutes. Add 1 tbsp of water or balsamic vinegar at a time to de-glaze the pan. Do this until the onions are translucent (about 5 minutes)
3. In a small bowl, mix together the flax egg, miso paste, BBQ sauce, cumin, paprika, nutritional yeast, salt + pepper.
4. In a large bowl, add that mixture plus the rest of the ingredients and wake up those arm muscles! Mash away with a potato masher. The mixture should be paste-y, stick together-y, but still have a few whole lentils in tact. If it's too wet, add a bit more nutritional yeast (Nooch). If it's too dry, add a little bit more BBQ sauce.
5. Form the burgers into patties (about a ½ inch thick and 3 inches in diameter).
6. Place the patties on a parchment-covered plate and store in the fridge for 10 minutes while you turn your pan to medium heat, or while your BBQ fires up.
7. Either brush the grill surface with avocado or coconut oil, or add 1 tsp of oil to your pan.
8. Cook 7 minutes per side, adding cheese for the last 2 minutes.
9. Meanwhile, make your avocado dill sauce. Add all ingredients to your blender and blend until smooth!
10. Pile up your masterpiece!!

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