Lentil and quinoa burgers

I have made quite a few vegetarian burgers in the past but this lentil and quinoa burger has got to be my favourite. They are packed with flavour and are a great meat substitute not only for vegetarians but also for meat-lovers! These lentil burgers are a rich source of fibre and protein which will make your meal even more satiating.

This recipe calls for many steps but the preparation can be reduced if you are using canned or left-over cooked lentils and left-over quinoa. You can also make it ahead of time as they will keep in the refrigerator for 4-5 days. If you put a piece of parchment paper in between each patty, they freeze really well and are perfect for a busy weeknight.

Preparation time: 15-20 minutes

Cooking time: 30 minutes if you are preparing all the ingredients from scratch. If you using canned lentils or already cooked lentils and quinoa, the cooking time will be about 20 minutes long.

Quantity: 6-7 patties


  • 2 cups (500 ml) cooked brown (canned or dried and then cooked)
  • 1 cup (250 ml) cooked quinoa
  • 1 medium-sized onion, chopped
  • 2 cloves of garlic, chopped
  • ½ cup (125ml) celery, chopped
  • ½ cup (125ml) carrots, grated
  • 1 tsp (5 ml) dried oregano
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) garlic powder
  • 2 tbsp (30 ml) Worcestershire sauce
  • 2 tbsp (30 ml) ketchup
  • 2 tsp soy sauce
  • ¾ to 1 cup (188 ml to 250 ml) one minute oats
  • Salt and pepper to taste


  1. If you are using dried lentils, rinse 1 cup of brown lentils before putting the lentils in a pot with 3 cups of water. Bring to a boil and let simmer for 15-20 minutes.
  2. Rinse ½ cup of quinoa under tap water for about 30 seconds to remove a substance called saponin which would otherwise give a bitter taste to the quinoa. Put the quinoa in a pot with 1 cup of water, bring to a boil and let simmer for 10 minutes until it becomes soft and fluffy.
  3. Meanwhile, heat oil in a pan. Sauté the chopped onions and garlic for about 5 minutes. Add celery, carrots, oregano, and mix well. Cook for about 5 minutes.
  4. In a food processor, add the cooked lentils, quinoa and the sautéed vegetables. Add in the ketchup, Worcestershire sauce and the oats. Season with salt and pepper and blend well using the food processor. You can also just use a potato masher or a fork to mix the ingredients.
  5. If the mixture is too wet and sticky, add in more oats or if the mixture is too dry, add a bit more ketchup or Worcestershire sauce.
  6. Shape into burger patties about the size of the palm of your hand.
  7. Heat some oil in a pan and pan fry until lightly brown and crispy on both sides, about 3-4 minutes on each side.
  8. Serve with bread of your choice and a side of your choice: fries or a salad.