These gluten-free vegan spicy lentil quinoa burgers offer a flavorful blend of protein-rich plant-based ingredients with a little kick.
Veggie burgers can go in many directions. Some offer a hearty burger-on-a-bun dining experience. Others are best enjoyed with a fork. These spicy lentil quinoa burgers are the latter. But don’t let their delicate texture deceive you. They are packed full of protein and flavor. Try them on a bed of baby romaine with chunks of baked sweet potato, sliced tomato and a tart avocado dressing.
Spicy Lentil Quinoa Burgers
You can mix up these spicy lentil quinoa burgers in less than 15 minutes if you have a few ingredients prepared ahead of time. These include:
Lentil Taco Salad is one of my most popular recipes. Now I’ve given you another reason to make lentil taco “meat” – as well as a reason to keep baked sweet potatoes and cooked quinoa on hand.
Spicy Lentil Quinoa Burgers with Avocado Dressing
- 1 Tbsp. ground chia seeds
- 1/4 cup water
- 1 15.5 oz can low sodium pinto beans rinsed and drained
- 2 cups lentil taco meat
- 1/3 cup mashed baked sweet potato
- 1/4 cup pumpkin seeds
- 2 Tbsp. salsa
- 1/2 medium onion chopped
- 1 large stalk of celery chopped
- 2 cloves of garlic minced
- 2 Tbsp. nutritional yeast
- 1/2 Tbsp. taco seasoning
- 2 cups cooked quinoa
- 1/4 cup olive oil
- 1/2 large avocado peeled
- 1/2 cup water
- juice from 1/2 lemon
- 2 tsp. nutritional yeast
- 1/4 tsp. garlic granules
- 1/8 tsp. fine sea salt
Preheat oven to 400ºF.
Add ground chia seeds to 1/4 cup of water and stir with a wire whisk. Set aside to thicken.
Add pinto beans to a large mixing bowl and mash with a potato masher. (I find twisting the masher as I press down works well.)
Add chia seed mixture, lentil taco meat, mashed sweet potato, pumpkin sees, salsa, onion, celery, garlic, nutritional yeast and taco seasoning to the mashed pinto beans and stir with a large spoon until well mixed.
Add cooked quinoa to the mixture and stir until well mixed.
Line a large baking sheet with parchment paper.
Form burger mixture into patties by rolling and flattening large spoonfuls between your hands.
Place patties on parchment paper and lightly brush tops with olive oil.
Bake at 400ºF for approximately 15 minutes then carefully turn patties, brush tops with olive oil and bake for another 15 minutes.
Combine avocado, 1/2 cup water, lemon juice, nutritional yeast, garlic granules and salt in a blender (or immersion blender cup) and blend until smooth and creamy.
Prep time assumes baked sweet potato, quinoa and lentil taco "meat" have been cooked in advance.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.