A little spicy, a little smoky, with a whole lot of flavor and nutrients, this homemade veggie burger is great for baking, frying, or BBQing. Put it on a bun, or try it on a bed of kale like me… topped with a big ol’ scoop of homemade hummus!
With warmer weather, it’s a call to enjoy more time outside – and to keep the heat out of our kitchens! I gave some tips in this video on how to make your veggie burger on the BBQ.
Let me know if you try these burgers, what you top them with and what you have on the side!
Quinoa Lentil Chipotle Burgers
Ingredients
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1/4 cup tahini
- 1/4 cup apple cider vinegar
- 1/2 tsp chipotle pepper powder or chili powder
- 1/2 tsp smoked paprika or roasted cumin
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp tamari or soy sauce or salt, to taste
- 1/4 cup fresh parsley chopped, optional
Instructions
- Put the lentils and quinoa in a large bowl, and mash with a potato masher - or pulse a few times in a food processor - until mixed together, but not mushy.
- In a small bowl, whisk together the tahini and apple cider vinegar together until very thick. Add the chipotle powder, smoked paprika, garlic and onion powders, and tamari, and stir in until combined.
- Add the tahini mixture to the lentil-quinoa mixture, and stir or mash together until the mixture sticks together when pressed into a ball.
- Form the mixture into patties, and follow directions depending on what cooking method you use.
- For baking: Lay the patties out on a baking sheet, ideally lined with parchment paper, and bake at 350F for 30 minutes.
- For frying: Heat a large pan to medium, add a drizzle of olive oil, and lay the patties in the pan, making sure to get a bit of oil underneath each one. Cook for about 5 minutes on each side, flipping when the burgers start to brown.
- For BBQ: Heat the grill to medium-high. If you want to do the burgers right on the grill, clean and spray it with oil. I'd guess they'll take about 10 minutes per side, but keep an eye and let me know what your timing is. Or, you can lay the patties on an older baking sheet, ideally lined with parchment paper, and put on the grill, closing the lid, to bake for about 20 minutes.
Video
Notes
Vegan Electric Pressure Cooker Cookbook
Whether you’re new to veganism, new to pressure cookers, or an old pro at both, I wrote this book to give you some easy and delicious options for quick & healthy weeknight meals. There are just 5 main ingredients, so you don’t need to be fussing with anything complicated. Using an electric pressure is easier than you might think, and can cut your cooking time in half.
Available to order as a paperback or Kindle ebook!
Order the Book5 Comments
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Made these veggie burgers yesterday, and they are the best ones I’ve ever made! Extremely flavorful! I added cilantro to the batter. Once cooked, I put hummus, basil and sauerkraut on top. I left them in the oven for 50 minutes which gave them a crunchy exterior.
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Author
Judi, I’m SO happy you loved them!!! Cilantro sounds like a great addition for those who like it, great idea! mmmmmm sauerkraut… thanks so much for sharing your variations!
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I am not a fan of smoky spices—paprika, cumin, chili powder…can I just leave them out or do you have suggestions for substitutes? Italian spices perhaps—basil, oregano, marjoram?
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Hi Charlene! Thanks for asking – you can definitely leave them out, If you use the garlic/onion powders (or fresh ones) you’ll have a nice flavor anyway. You could totally added Italian herbs, they would taste amazing in this burger! Hope you enjoy 🙂 Let me know what you try!!
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I totally agree with you on preferring 2 veggie burgers and no bun, I look forward to trying your recipes.
