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.
What makes them bind? I made them today – tasty but completely fell apart. They were sticky enough to hold shape until pan fried.
The bread crumbs or flour. Mash some of the lentils and quinoa and they will bind as well
Hi, this sounds & looks great . Thank you for sharing your recipes. Just curious to know what role does nutritional yeast have in the recipe?
Vegan Richa Support
thanks for your question – it acts as a binder and also adds great flavour
It adds cheesy flavor. You can omit it
Excellent. I’m keeping this one!!
Vegan Richa Support
Thank you kj!! so glad you stopped by my blog
These were wonderful !
Vegan Richa Support
yay!!! I”m happy to hear that!
I just made this for lunch today and it was fantastic! I did deviate from the recipe using what I had on hand! I ended up not having enough lentils-only 1/2 cup so added some leftover sauteed mushrooms and zucchini (that was with the leftover lentils!) and added a little extra quinoa to make up for it. Didn’t have breadcrumbs so subbed with almond flour. Left out the celery and jalapeno and mixed in the food processor but other than that, followed the recipe! Ended up with 3 patties but don’t know if I made big ones or the mix was less due to my alterations. Eating the rest for Wed and Thur lunch! Thank you!
Can this be made with red lentils?
no, red lentils get very mushy and the texture will be pasty, try brown, green, puy or black lentils
I’ve made this recipe without the glaze multiple times and I just have to say it is fantastic in a sandwich. I like to use my toaster oven and broil each one for 10 mins on each side. It’s hearty, filling, healthy, iron and protein rich. I really appreciate all the work you do and share. ❤️
This recipe is amazing. My kids ask for these veggie burgers about once a week. I usually add about a 1/2 tsp of curry, which adds a little more zing. Bravo on this recipe!
For the glaze you have just maple. I am assuming you are meaning maple syrup?
Question — “add some currants or dried cranberries”. Like how much?
I made the burgers and they turned out great. I used low sodium/low sugar to no sodium options for the sauces and bread and no salt. Instead of using celery I used one cup of grated carrots. I baked the burgers and it was delicious. My question is, to make as a salad, do you put oil and vinegar on the greens or do you just drizzle the glaze only? If so, what kind of oil and vinegar do you use and how much? I plan on using spinach and arugula with red onion for my salad. Thanks
you can thin out the glaze with some lemon and water and use that. Any sweet sour kind of dressing will work. Or you can go for a creamy garlic dressing.
Thanks so much!
If I wanted to make the burger a little thinner how long would I bake it in the oven? At what point would I flip it over too? I eat my burgers with low sodium pita bread so I would like to make the patties thinner to fit inside. Sorry if I am sending this twice. I forgot to click to receive an email if you reply to my question.
bake for 15 mins and then flip and bake until golden.Keep an eye on them for the first batch as the time depends on the thickness.
If I wanted to make the burger a little thinner how long would I bake it in the oven? At what point would I flip it over too? I eat my burgers with low sodium pita bread so I would like to make the patties thinner to fit inside.
Thank you so much!!! These are awesome!!
Made this recipe for dinner this evening…it was delicious!
Thank you for another fabulous recipe.
I discovered that I am sensitive to quinoa. Could these burgers be made with millet or wild rice instead?
yes rice works in a pinch. you might need to mash it a bit.
Hi Richa is your flax or chia meal dry or with water added?
Richa is this chia meal a white chia seed ground or is it a chia egg?
Does it have water added. Allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk.
That is the best lentil burger recipe i’ve tried so far. My boyfriend loved them, and he is generally not a fan of legumes! thank you for the wonderful recipe!
Looks great, what kind of oats would work? I have steel cut or instant.
Hi, thanks again for your great recipes ☺,
Just a question, why is India producing so much milk? Do they consume it or do they export it? Always thought milk consumption was a european thing. Kind regards Lina
India is a mostly vegetarian country. Lots of dishes call for cheeses, milk, cream, butter, milk solids etc. So the dairy consumption by a population of more than 1 billion is huge. Its like asking why is the US producing so much beef. its because meat is a large part of the daily food of many people.
Sounds and looks yummy.
Hi, what kind of lentils did you use – red, green or yellow?
brown lentils. I usually use Indian brown (whole masoor).any other brown like spanish brown lentils would work too.
I’m making them right now!
Do you think they can be frozen?
totally. shape and freeze individually (on a plate or tray). once frozen, put them in an airtight ziplock or container. Thaw slightly and bake or pan fry.
Had these last night. Excellent recipe, even without the glaze, which I totally forgot about. Thanks for another winner, Richa 🙂
Delicious. I added a little semolina flour to thicken them into “meatballs” before baking them. Served with fire roasted tomato sauce.
What kind of lentils did you use here? To receive 1.5 cups of cooked lentils and 1 cup of cooked quinoa, how much did you use?
Hi Magda, 1/2 loaded cup dried lentils will yield about 1.5 cups ( a tablespoon here and there is ok in this recipe). 1/3 cup dry quinoa will yield 1 cup
Another great recipe!!! The entire family loved it and 4 yr old approved 🙂
We ate it with the sauce but without the bun cause I rarely remember to buy or make them in time.
I made the loaf because I didn’t have any buns. It is fabulous. The touch of sweetness is wonderful. I put the glaze on before I baked it and it didn’t burn, just darkened. Loved this and will make the burgers next time. Your recipes always work.
P.S. Used brown rice instead of quoina because I was out.
Rosie von Waldherr
Wow this look delicious and sound amazing! Definitely need to try it out!
xoRosie //Rosie’s Life
You seem to have some awesome recipes. I will have to try them. What type of sauce would you replace if one does not agree with soy or has a soy sensitiity?
coconut aminos, and add additional nutritional yeast, some lemon.
Just made your burgers using coconut aminos…..I added a lil more jalapeños and cayenne pepper cuz I like it spicy. I added Thai chili sauce to my glaze as I didn’t have siracha and it was the bomb! 💣 loving this healthier lifestyle! 🌱
yay!! sounds like my kind of adjustments!!heat!
Oh, poor Chewie! sending hugs & kisses!
Thank you Melanie. Will know more in another 2 weeks. I am just hoping it isnt the worst case.
sending lots of love and good thoughts for Chewie!!!!
Anything with lentils are phenomenal! I just had some for breakfast too XD
The burger looks great but I’m worried about Chewie! Sending lots of positive vibes and healthy thoughts ????❤️
thank you Diana
Hello, any idea on the calories? Thank you!
You can use online calorie counters like myfitnesspal or caloriecounter.com to calculate the nutritional info. Thanks.
I have a quinoa sensitivity, can’t eat it. Could you recommend a substitute?
Cooked rice or millet. If using brown rice, make sure its well cooked brown rice.
Brown rice worked great! Everyone loved them. Thanks for the great recipe!
This looks amazing! Can you also bake as a meatloaf? If so, what temp and for how long?
Yes, you can bake it into a loaf, see the last 4 steps on this recipe https://www.veganricha.com/recipe-pages/vegan-lentil-quinoa-loaf