Lentil and quinoa burger

Name: Lentil and quinoa burger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 g tin green lentils; 50 g quinoa; vegetable stock, to cover; 1 garlic clove, roughly chopped; 50 g pumpkin seeds; large handful fresh coriander, roughly chopped; 1/2 red onion, finely chopped; 1 medium egg, beaten; 50 g fresh wholemeal breadcrumbs; 3 tbsp. olive oil, to fry; tsatziki or houmous, to serve

Affordable and full of flavour, these veggie burgers will satisfy even meat eaters.

By The GH Kitchen TeamUpdated: 14 July 2023

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best vegetarian barbecue recipes lentil and quinoa burger

These flavoursome and healthy veggie burgers and jam packed with nutrients like lentils, quinoa, garlic, pumpkin seeds, fresh coriander, red onion and formed into hefty burger patties.

Fry until golden and piping hot through-out and serve in a wholemeal burger bun with tzatsiki or houmous.

For more burger recipes, take a look at our gallery with all of our favourites including our Middle-Eastern inspired burger and our Tex-Mex veggie burger.

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

317

Ingredients

400 g tin green lentils
50 g quinoa
vegetable stock, to cover
1 garlic clove, roughly chopped
50 g pumpkin seeds
large handful fresh coriander, roughly chopped
1/2 red onion, finely chopped
1 medium egg, beaten
50 g fresh wholemeal breadcrumbs
3 Tbsp. olive oil, to fry
tsatziki or houmous, to serve

Directions

1. Step 1
  Drain and rinse the lentils and then set-aside to drip dry a little. Put the quinoa in a pan and cover well with stock. Bring up to the boil then simmer for 15min or until the quinoa is tender (add more stock as needed). Drain well then run under cold water. Drain.
2. Step 2
  Put the lentils, garlic, pumpkin seeds, coriander and red onion into a food processor and whiz until you have a thick purée. Scrape mixture into a large bowl.
3. Step 3
  To the lentil mixture add the quinoa, the egg, breadcrumbs and plenty of seasoning. Mix together, then form into 4 equal-sized flattened patties.
4. Step 4
  Heat the oil in a large non-stick frying pan over low-medium heat and fry the patties for about 10min, turning midway through, or until golden and piping hot. Serve with tzatziki or houmous and a green salad.

Per Serving:

Calories: 317
Fibre: 4 g
Total carbs: 28 g
Sugars: 3 g
Total fat: 17 g
Saturated fat: 3 g
Protein: 15 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time