Quinoa-Lentil Veggie Burgers

I cooked 1 cup of tricolor quinoa, and 1 cup of dried lentils and then combined them with some eggs and coconut flour (to keep them gluten-free), and they shaped-up nicely into homemade veggie burgers. In the future I’ll try using canned lentils or beans, and will add those notes for equivalent quantities (or if you do, please leave a comment to let us know how you liked the end-result).


Cook the quinoa:

  • 1 cup quinoa (I used tricolor quinoa that I found at Trader Joe’s, but you could use white, red or black)
  • 1-1/2 cups filtered water
  • pinch of salt (approx 1/2 teaspoon)

Thoroughly rinse quinoa in a fine-meshed strainer. Then add to filtered water with salt in a 1-quart pot that has a lid.  Bring to a boil, and then down to a low simmer and cover pot. Cook for ten minutes and check the quinoa for tenderness — it may need an additional 5 minutes of cooking time. Most of the water will have been absorbed. The germ will have separated and be curling around the quinoa.

Cover the quinoa for 5 minutes and set aside, off the heat. Fluff quinoa with fork and drain any excess water. Adjust seasoning to taste with salt.

Add quinoa to a very large bowl and spread-out contents to cool.

Cook the lentils:

  • 1 medium onion, diced
  • 3 or 4 carrots, diced
  • pinch of salt (approx 1/2 teaspoon)
  • 1 Tablespoon olive oil

Heat olive oil on medium-heat in 4 quart pan that has a lid, and add onion and carrot. “Sweat” the onion and carrot with the salt by cooking on medium-heat to allow the vegetables to release their natural water-content and simmer in their own juices. This will take approximately 7-10 minutes. Stir periodically.

  • 2 garlic cloves, minced

Once the vegetables are translucent, add minced garlic and cook for 1-2 minutes longer, stirring frequently to prevent garlic from scorching.

  • 1 cup whole small green lentils, rinsed

Add lentils and stir to combine with vegetables.

  • 3 cups filtered water
  • (optional) Dried herbs of choice — I added 1 Tablespoon of Penzey’s Fines Herbes (chervil, parsley, tarragon and chives), but you could add 1 or more teaspoons of oregano, thyme, basil, etc.
  • 7 or 8 grinds of freshly cracked black pepper (approximately 1/2 teaspoon)

Add water and dried herbs, and stir to combine. Bring contents of pot to a boil. Then reduce heat to low, cover pot and simmer until tender and the liquid is almost absorbed (approximately 30-40 minutes).

  • 1/2 teaspoon salt

During last 10 minutes of cooking time, add salt and stir to combine. Check liquid and add 1/2 cup more filtered water, if needed.

Once cooking time is complete, taste for tenderness and cook longer, if needed. Adjust seasoning to taste with salt and pepper. Drain any excess water.

Add lentils to the quinoa in the very large bowl. Stir to combine, and spread-out contents to cool.

Make the veggie burgers:

Once lentils & quinoa are cool, puree 1/3 of lentils + quinoa in a food processor. Add back to bowl.


  • 2/3 cup coconut flour (if you are not eating gluten-free, you could substitute all-purpose flour)
  • (optional) 1/2 cup toasted nuts of roasted sunflower seeds
  • 2 eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon salt

If using nuts or sunflower seeds, grind with coconut flour in food processor.

Add nuts-coconut flour mixture + other ingredients from above to lentil-quinoa mixture and stir to combine. Form into patties and add to foil-lined baking dish. (I lined the dish with foil because I didn’t want to add oil/fat to the dish & burgers in order to prevent the patties from sticking to the pan). This recipe yielded 10 patties for me.


I sprinkled the tops with a little salt and pepper (like I would a meat burger).  Bake at 350 degrees F for 15 minutes. They will be slightly browned when finished baking. Allow to cool completely before removing from foil, and they shouldn’t stick to the foil when you remove them from the pan.

I froze 5 veggie burgers and am curious to how they will be, once thawed — stay tuned.

I added a slice of very thinly sliced cheese to 5 burgers, put them over a bed of roasted cauliflower & zucchini,  sautéed mushrooms & onion, and fresh sliced tomatoes and served them with a side of guacamole, for a gluten-free vegetarian lunch for Mr. Batch:



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