Quinoa Lentil Mushroom Burger

September 20, 2016
quinoa mushroom burger image

Burgers – a meal that is often misunderstood.  Whenever anyone chooses to chooses to live a more healthier lifestyle they assume that burgers would automatically be on the avoid list. And while certainly, takeaway options from fast food restaurants certainly are – this particular recipe includes legumes AND is vegetarian, with the option of being vegan as well.  They are wonderful high fibre and a much “healthier” version of the take away variety. P.s. they also freeze beautifully so they’re a great make-ahead option.  While I must admit, they are a bit finicky to prepare, they are well worth it and so tasty! Even meat lovers might be convinced to enjoy this alternative more often.

Quinoa Mushroom Lentil Burger
A wonderful vegetarian burger recipe that will be enjoyed by even the meat-eaters in your family.
Recipe type: Vegetarian, Vegan, Dinner, Lunch
Serves: 5 Patties
  • 250g button mushrooms
  • 2 TSBP extra virgin, olive oil
  • ½ chopped onion
  • 3 garlic cloves, crushed
  • 1 TBSP soya sauce
  • ¼ cup chopped fresh parsley
  • ¼ tsp black pepper
  • 1 can brown lentils, rinsed and drained
  • 1 cup cooked quinoa
  • ½ cup breadcrumbs (ideally wholewheat – can be Gluten Free (GF) if using GF breadcrumbs)
  • 4 TBSP wholegrain mustard
  1. Pulse the mushrooms in a food processor until finely chopped – you can do this by hand but they need to be extra finely chopped so the food processor saves a lot of time.
  2. Heat 1 TBSP oil and sauté the onions until soft then add the garlic and soya sauce and cook for 1 more minute.
  3. Add the mushrooms to the pan and cook until they release all their moisture. Add the parsley and pepper as well as the lentils and stir well to mix.
  4. Put this whole mixture back into the food processor and pulse about 7 times.
  5. In a large bowl, add the lentil-mushroom mixture to the egg, quinia and bread crumbs and musrtard and mix well. If this mixture feels too wet, add some more breadcrumbs (or oatbran) but only 1 TBSP at a time.
  6. Divide into 5 portions and roll into a ball and flatten into a patty shape. Place on a baking sheet and cover with cling wrap and refridgerate for at least 30 minutes.
  7. Heat the remaining 1 TBSP oil in a large non-stick pan and cook patties until they are browned on one side, this takes about 6 minutes then carefully turn and cook for a further 5-6 minutes,
  8. Finally serve either on their own with a side salad or vegetables or on a small wholewheat bun with side salad/vegetables. Add avocado, rocket, red onion and tomato for added flavour.
These also freeze beautifully, so while they do involve slightly longer preparation time, they can be frozen for a quick and convenient option on another day.

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