Lentil and Quinoa Veggie Burgers

It’s hard to find a truly successful veggie burger recipe. Some are too dry, while others are too mushy.

These red lentil and quinoa veggie patties are just right, with a pleasant spiciness from chipotle in adobo (add extra if you like it spicier). This recipe works best if you made the patties and let them refrigerate for two hours, or preferably overnight (they’ll hold their shape better). Serve in lettuce wraps, or on their own alongside a big helping of sauteed greens or veggies.



  • 1/2 cup dry quinoa
  • 1 cup dry red lentils
  • 1 tbls flaxseed meal
  • 2 1/2 tablespoons water
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, divided
  • 2 tbls tomato paste
  • 2/3 cup minced red bell pepper
  • 1/2 cup cilantro, chopped
  • 1 chipotle in adobo, minced
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 cup oat flour


  1. Place the quinoa and red lentils in a small saucepan with 3 cups of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook about 15 minutes until the water is absorbed and quinoa and lentils are cooked. Remove from heat. (Note: this step can be done ahead of time.)
  2. Meanwhile, combine the flaxseed meal and water, and set aside to thicken while you continue.
  3. Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 tsp salt and sauté until onions are softened, 5 to 6 minutes. Place the mixture into a large bowl. Add lentils and quinoa to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.
  4. Stir in the flaxseed mixture, tomato paste, red bell pepper, cilantro, chipotle, cumin and remaining 1/4 tsp salt. Stir in the oats, and oat flour until well mixed.
  5. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
  6. When ready to eat, preheat the oven to 400 degrees F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet; cook 10 to 12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden.

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 3 hours (includes refrigeration time)

Servings: 6


Quinoa — brown rice

Flaxseed — You can use one egg instead of the flax/water

Red lentils – brown lentils, split peas

Cilantro – parsley

Oat flour – wheat flour, rice flour

Calories: 200

Fat: 3 g

Sodium: 229 mg

Carbohydrates: 34 g

Sugars: 4 g

Protein: 11 g