Quinoa Lentil Burgers
Plant-based with fresh cilantro, jalapeno, and garlic, these quinoa lentil burgers are fiber-full and flavorful!
Servings 4 people
Ingredients
- 1/2 cup dry white quinoa rinsed
- 1/2 cup dry green lentils rinsed
- 2 cups water
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 1 jalapeno pepper seeds removed and diced
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- cooking spray
Instructions
- Add quinoa, lentils, and water to a small saucepan on the stove and bring to a boil. Cover, reduce heat to low, and simmer for about 15 minutes or until quinoa and lentils are tender. Drain any excess water, and transfer cooked quinoa and lentils to a large, heat-safe bowl.
- Using a potato masher or fork, mash quinoa and lentils until at least half of the lentils are well mashed and the mixture starts to come together.
- Add yellow onion, garlic, jalapeno, cilantro, cumin, paprika, and ground black pepper to the lentil quinoa mixture. Mix well until all ingredients are evenly incorporated.
- Split mixture into 4 equal portions and form each portion into a large, about 1/2 inch thick patty.
- Spray a large skillet or griddle pan with cooking spray and heat to medium-high heat. Add patties and cook for about 3-4 minutes per side, or until patties are golden brown.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- You'll want to make sure to liberally spray your pan with cooking spray before cooking the patties, as they are prone to sticking!
- Be careful when flipping your patties, as they may crumble or crack a bit if handled too roughly.