Tired of reading 500-ingredient 2-hour quinoa burger recipes? Welcome to this healthy 30-Minute Quinoa Burger Recipe. Red lentils, quinoa, a couple spices and you're good!
Course Main Course
Cuisine Indian, International
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1hand fullmicro greens
4-8Tbsp5-Minute Basil Pistachio Pesto or Out of this World Tahini Herb Sauce(links in text above)
Add quinoa, red lentils, curry powder, sea salt, cumin and 1.5 cups of water to a large pot, mix well and bring to the boil. Once boiling cover and immediately reduce heat to minimum. Let simmer for 12-15 minutes or until water is completely absorbed.
In the meantime wash and dry lettuce leaves and micro greens. Wash and slice tomatoes and prepare pesto or sauce. Cut burger buns in half and add pesto or sauce on both sides.
Preheat a large empty pan over MEDIUM-LOW heat. No oil yet.
Dump the cooked quinoa and lentils into a bowl and fluff with a fork to release steam and cool a little. If you have more than 30 minutes you can skip this step and simply let the quinoa/red lentils cool down in the pot and mix everything in the same pot. Saves dishes but requires more waiting time.
Grind flax meal in a coffee grinder and add to a small bowl to combine with 2 Tbsp water. Stir with a fork until all flax meal is hydrated and then add to the bowl with quinoa and lentils. Mix well with a spatula until the "flax egg" is very well incorporated and everything resembles a dough. If you can touch the quinoa by now knead it with your hands to mix in the flax egg really really well.
Divide dough into 4 and form round thick patties the size of your burger buns.
By now, the pan should be fairly hot. Add 1 Tbsp oil, wait about 30-60 seconds for it to heat up and then carefully place the patties in the hot pan. Fry for 3-5 minutes on one side, flip, and fry another 3-5 minutes on the other side or until golden and crispy.
Place quinoa red lentil patties on burger buns, top with lettuce leaf, slice of tomato and micro greens.