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Give the “bleeding” meaty vegan burgers a break with these whole food quinoa lentil burgers that use aquafaba as a binding agent.
A vegan veggie burger that delivers flavor and fiber. Lentils contribute an earthiness that goes well with quinoa’s texture. Mushrooms, almonds, and garlic add a savory richness that complements the dish. An introduction to aquafaba, the starchy liquid in a can of chickpeas, will be the best binding agent you have ever used in a burger. Move over eggs!
Tip:Patties can be served after being baked in the oven; there’s no need to fry them in oil if you prefer not to.
Quinoa Lentil Burgers With Aquafaba
Vegan quinoa and lentil burgers with aquafaba.
- 1½ cups water
- ½ cup black lentils
- 1 cup vegetable stock
- ½ cup red quinoa, rinsed
- 5 tbsp olive oil, divided
- 1 large Vidalia onion, chopped
- 3 large garlic cloves, minced
- 2 cups assorted mushrooms , trimmed and thinly sliced
- 1 tsp soy sauce
- 1 celery rib, minced
- ½ cup tamari roasted almonds, ground
- ⅓ cup aquafaba (garbanzo bean cooking liquid)
- 1 cup panko breadcrumbs
- 1 cup parsley chopped
- 1 tsp sea salt
Garnish
- sliced tomato
- avocado slices
- bread and butter pickle slices
Heat oven to 300°F (150°C) and place rack in the middle position. Line a rimmed baking sheet with parchment paper.
In a small pot, bring the water to a boil. Add the lentils. Reduce heat to a simmer and cook the lentils for 20 minutes. Drain well.
In a small pot, bring the stock to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Strain off any remaining water in a fine mesh strainer.
Heat 2 tbsp (30 mL) oil in a medium-size skillet over medium heat. Add the onion and sauté for 3 to 5 minutes or until soft. Add the garlic. Sauté for 1 minute and add the mushrooms, soy sauce, and celery. Cook for 10 to 15 minutes. Drain any residual liquid.
Combine the lentils, quinoa, onion–vegetable mixture, ground almonds, and aquafaba in a food processor. Coarsely grind for 10 to 12 pulses.
Transfer the mixture to a large bowl. Stir in the panko, parsley, and salt.
Divide the mixture into 6 equal portions and pack into four 1-inch (2.5 cm) wide patties. Place on the baking sheet. Bake for 20 minutes.
In a large skillet, heat 2 tbsp (30 mL) oil over medium heat. Lay 4 patties in the pan and cook until crisp and browned on the first side, about 3 minutes. Gently flip the patties and cook until crisp and brown on the other side. Add an extra 1 tbsp (15 mL) oil if the pan is dry.
Reprinted with permission from The Fair Trade Ingredient Cookbook by Nettie Cronish (Whitecap Books, 2021).