Lentil Quinoa Meatloaf Burgers. Lentil Quinoa Burger patties with spicy glaze. Easy “Meatloaf” Burgers. Serve as burgers with buns or as patties over a salad. Vegan Nut-free Recipe. Pin this post.
Love my Lentil Quinoa Loaf! Then you will love these burgers. These fat and delicious patties make a hearty meal. Make a burger or serve in wraps or salads!
Lentils and quinoa and amped up with cooked onion, garlic and veggies, spices, sauces and made into patties. Cook the patties on a skillet and the patty is ready in 6 minutes! Glaze, add toppings and serve. Change up the spices in the burgers and use middle eastern blend, or garam masala or taco spice. Change up the glaze to choice. We had these with regular tomato, onion, lettuce. and some with chopped cucumber, radish, onion, tomato, cilantro salad.
On another note, send loads of positive thoughts for Chewie, our adopted puffball.
More Burgers from the blog
- BBQ Veggie Burger with Mango Carrot Cabbage slaw
- Spicy Chickpea yellow Lentil Burgers
- Lentil Walnut Burgers.
- Amaranth Black Bean sliders with roasted red pepper sauce
- Red Lentil and Cauliflower Burger with Onion rings and Chipotle Habanero Mayo
- Grill-able Artichoke Cauliflower Spinach Bean Burger
- and a 35 Veggie burger collection round up!
Pan fry the patties and use glaze liberally when serving.
The chopped crunchy salad works amazingly with the earthy lentil burger.
Lentil Quinoa Meatloaf Burgers
For the Burger Patties:
- 1.5 cups (297 g) cooked lentils brown lentils, I usually use Indian brown (whole masoor)
- 1 cup (185 g) cooked quinoa
- ¾ cup (120 g) chopped onion
- 3 cloves of garlic finely chopped
- 1 jalapeno chopped (optional)
- 1/2 cup (50.5 g) finely chopped celery
- ½ cup (64 g) chopped or grated carrots
- 1/3 tsp (0.33 tsp) dried thyme
- ½ tsp (0.5 tsp) dried oregano
- 1/2 tsp (0.5 tsp) cayenne or to taste
- 1/2 tsp (0.5 tsp) garlic
- 2 tbsp flaxmeal or chia seed meal
- 1 tbsp or more ketchup
- 2 tsp soy sauce
- 1 to 2 tbsp nutritional yeast
- salt to taste
- ½ cup (54 g) breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf
for the glaze:
- 2 tsp soy sauce
- 1 tbsp maple
- 3 tbsp or more ketchup or use bbq sauce
- 1 tsp or more sriracha
- 1/2 tsp (0.5 tsp) garlic powder
- Cook the lentils and quinoa if you haven’t already, drain and keep aside.
- Heat oil in a skillet over medium heat. Add onions, garlic and jalapeno and cook for 5 minutes. or until translucent
- Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Add some currants or dried cranberries at this point and mix in. .
- Add the cooked veggies, flaxmeal, cooked lentils and quinoa to a bowl and mix. Mash the mixture using potato masher or hands, so that atleast half the lentils and quinoa get well mashed. (you still want some whole lentils).
- Add in the sauces, nutritional yeast, and mix well. You can also add 1/4 tsp coarsely crushed fennel seeds at this point.
- Add breadcrumbs or coarsely ground oats and mix in. Taste and adjust salt and flavor. Add more sauces, herbs and salt if needed. (To check if the mixture is the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn't stick easily, add some wet sauce or 1 flax egg (1 tbsp flax meal mixed in 2.5 tbsp water). Chill the mixture for 10 -15 mins if the mixture is too moist.
- Shape into burger patties or use a cookie cutter to make patties.
- Heat a skillet over medium-high heat and pan fry the patties with or without oil for 4 to 6 mins , or until golden brown on both sides.
- Mix the ingredients under glaze. Add a glaze to the burger patties in last 2 mins of cooking or add the glaze just before serving.
- Serve over greens, toppings of choice with additional glaze. I served the burgers with a chopped salad of cucumber, onion, radish, tomato mixed with salt, pepper, lemon and cilantro. with a side of Sweet Potato Fries
Prepare the loaf pan with parchment lined with parchment edges over the pan.
Press the mixture into the pan. Pack well and even it out. Make the glaze and spread over the top of the loaf.
Cover the loaf with foil and bake at 375 degrees for 25 to 30 minutes. Bake uncovered for 5 to 10 minutes. Then let it rest for 15 minutes before slicing. Nutritional values based on one serving
Smile for the day: These dogs used for dog fighting, rescued and transforming into cuddlable kissing sweeties.
This article about the impact of Vegetarianism in India.– India is the world’s largest producer of milk, which also explains why it’s the world’s Largest Beef exporter and has a substantial Veal-calf industry. India has reportedly exported 2.4 Million Tonnes of beef and veal so far in 2015.
There are no “beef cattle” feedlots in India, and as Cattle in India are not bred and raised specifically for beef. They are supplied to the beef industry by the dairy industry and by farmers who choose to sell their cattle to a butcher after a lifetime of work.
There are some 4,000 authorized slaughterhouses in India and more than 100,000 illegal ones.
Hi I have read and reread the recipe and need clarification on amounts of lentils and quinoa…. the ingredients column suggests to use 1 1/2 cups of cooked lentils (that requires 3/4 cup raw) and 1 cup of cooked quinoa.(requires 1/4 cup raw quinoa…..am I right so far?
Then I go down to the instructions which indicate to cook the quinoa and lentils together, I’m mystified here, does that mean 3/4 cup dry lentils and 1/4 cup of dry quinoa which will expand to the 1 1/2 cups of cooked lentils and 1 cup cooked quinoa?? OR do you really mean to cook 1 1/2 cups raw lentils and 1 cup raw quinoa?
Th first instruction if for cooking them if you haven’t yet cooked them. I changed it to cook the lentils and quinoa if you haven’t yet ie you don’t have cooked ones. You don’t need to cook them together. You finally need 1.5 cups cooked lentils and 1 cup quinoa however you cook them or use canned lentils or however
This recipe was outstanding!
I made it up x3 with no problem at all.
Here are the changes or twists:
Used beets along with carrots and celery paired up nicely with parsley.
No nutritional yeast on hand- miso did the trick.
I made up my own BBQ sauce and from all other vegan burgers or meatloafs in the past they always came out too dry. By adding the glaze to the burger recipe and a brush on the patties before baking them made them so amazing.
And then if that wasn’t enough, a slice of good cheddar set to broil just before taking them out of the oven.
Yum!!!! Burgers paired up nicely with a cabbage salad. It will be my go to burger from now on.
Vegan Richa Support
good to know – wow – homemade BBQ sauce – sounds yummy
LOVE this recipe! I adapted it to be gluten-free – used ground sunflower seeds instead of breadcrumbs. Also good without the glaze and I adapted herbs to what I had on hand.
Vegan Richa Support
thank you so much for sharing! – good to know….
Love this recipe! Thank you, Richa!
These burgers were amazing! Definitely a new recipe for my dinner rotation. I actually omitted the celery and added a package of baby Bella mushrooms, diced the same size as the carrots. Delicious!
Vegan Richa Support
Hi Richa! Quick question: How many patties does this make roughly?
Thanks in advance!
This LentilLoaf is delicious! It will definitely go into our meal rotation. Served with mashed white sweet potatoes and green beans. Soooo good!! Thank you again Richa, for an outstanding vegan recipe!
These are DELICIOUS and tasted so much like the real meatloaf I made in the past before going vegan. Will make these often. I also added a tiny bit of dijon mustard and Annie’s organic worcestershire sauce, and I didn’t use jalepeno peppers but my bf put some on his. He LOVED them. My son ate his too! I used the crushed fennel seed that was an option in the directions too. THANK YOU FOR YOUR YUMMY RECIPES! <3