Quinoa, Pecan & Red Lentil Burgers

Quinoa and dry red lentils, which are split in half, cook in the same amount of time, so you can cook both together and use them as a base for this mild, nutty veggie burger. Toasting the nuts first isn’t necessary, but will boost their flavour.

Quinoa burgerINGREDIENTS:

1/4 cup dry red/orange lentils
1/4 cup quinoa, rinsed
1 cup pecan or walnut pieces or halves, toasted
1 cup fresh bread crumbs
1 garlic clove, crushed
salt and pepper to taste
canola or olive oil, for cooking
sliced provolone, havarti, cheddar or other meltable cheese (optional)


1. Bring a medium pot of water to a boil and cook the lentils and quinoa together for 15 minutes, until both are tender. Drain well in a fine sieve.

2. Meanwhile, put the pecans, breadcrumbs, garlic, salt and pepper into the bowl of a food processor and pulse until well blended and finely ground. Add the drained lentil-quinoa mixture and pulse a few times, just until combined.

3. Shape the mixture into 4–6 patties. Heat a generous drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat. Cook the patties for 5–7 minutes per side, or until crispy and golden. If you like, add a slice of cheese to the top of the patties once they’re golden on both sides; cover the pan for a minute to allow the cheese to melt.

4. Serve on your choice of bun, with guacamole, tzatziki, or your choice of condiments. Serves 4–6.

PER BURGER PATTY (recipe made into 4 patties, prepared with 1 tbsp canola oil):

317 calories, 22 g fat (2 g saturated fat, 13.4 g monounsaturated fat, 6.7 g polyunsaturated fat), 0 mg cholesterol, 23 g carbohydrate, 7.7 g protein, 4.6 g fibre

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