Vegan Quinoa Lentil Chipotle Veggie Burger Recipe

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal provides binding without cholesterol.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain option.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier binder.

Introduce the recipe and mention making veggie burgers for July.

Explain using cooked lentils and quinoa as the base for the veggie burger.

Measure and add 1 cup of cooked lentils and 1 cup of cooked quinoa into a bowl.

Mash the lentils and quinoa together using a potato masher until chunky but combined.

Prepare a tahini dressing by combining 1/4 cup tahini and 1/4 cup apple cider vinegar in a bowl, whisking until thick and creamy.

Add chipotle chili pepper, smoked paprika, garlic powder, onion powder, and soy sauce or tamari to the tahini dressing and mix well.

Combine the tahini mixture with the lentil-quinoa base, mashing or stirring until it sticks together.

Fold in chopped parsley into the mixture.

Form the mixture into patties, ensuring they hold together.

Prepare a baking sheet lined with parchment paper for baking the patties.

Optionally, mention that you can fry the patties in olive oil or barbecue them.

Bake the patties in the oven at 350°F for 30 minutes, or grill for about 20 minutes on medium-high heat.

Taste a corner of the burger to check flavor and texture.

Assemble the burger with toppings like kale, lettuce, cherry tomatoes, and ketchup on a bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary