Lentil Quinoa Meatloaf Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
5
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Calories
225 kcal
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Cuisine
American
Lentil Quinoa Meatloaf Burgers
Description
This recipe starts with cooked brown lentils and quinoa as the protein base. Onions, garlic, jalapeño, celery, and carrots are sautéed until tender and combined with the legumes. Flaxseed meal acts as a binder, while ketchup, soy sauce, and nutritional yeast add umami and moisture. Breadcrumbs or ground oats give structure to the mixture, which is mashed partially to keep some texture intact among the legumes.
The burgers are baked until golden, with timing adjusted according to moisture content. Alternatively, the mixture can be formed into a loaf in a parchment-lined pan, topped with a glaze made of ketchup, maple syrup, soy sauce, sriracha, and garlic powder. The loaf is baked covered and then uncovered to set the glaze and finish cooking. This combination yields a loaf or patties with a savory and slightly spicy flavor, tender yet firm texture, and balanced moisture.
These meatloaf burgers can be served as plant-based main dishes or sandwich fillings. The glaze adds a tangy-sweet complexity that complements the earthiness of lentils and quinoa. Adjustments in seasoning and binders allow hands-on control of taste and texture. The recipe notes include baking times and tips for loaf preparation.
Ingredients
For the Burger Patties:
- 1.5 cups lentils brown lentils, I usually use Indian brown (whole masoor, cooked
- 1 cup quinoa cooked
- ¾ cup onion chopped
- 3 cloves garlic finely chopped
- 1 jalapeño chopped (optional)
- 1/2 cup celery finely chopped
- ½ cup carrot chopped or grated
- 1/3 tsp thyme dried
- ½ tsp oregano dried
- 1/2 tsp cayenne powder or to taste
- 1/2 tsp garlic
- 2 tbsp flaxseed meal or chia seed meal
- 1 tbsp or more ketchup
- 2 tsp soy sauce
- 1 to 2 tbsp nutritional yeast
- salt to taste
- ½ cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf
for the glaze:
- 2 tsp soy sauce
- 1 tbsp maple syrup
- 3 tbsp or more ketchup or use bbq sauce
- 1 tsp or more sriracha
- 1/2 tsp garlic powder
Instructions
- Cook the lentils and quinoa if you haven’t already, drain and keep aside.
- Heat oil in a skillet over medium heat. Add onions, garlic and jalapeno and cook for 5 minutes. or until translucent
- Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Add some currants or dried cranberries at this point and mix in. .
- Add the cooked veggies, flaxmeal, cooked lentils and quinoa to a bowl and mix. Mash the mixture using potato masher or hands, so that atleast half the lentils and quinoa get well mashed. (you still want some whole lentils).
- Add in the sauces, nutritional yeast, and mix well. You can also add 1/4 tsp coarsely crushed fennel seeds at this point.
- Add breadcrumbs or coarsely ground oats and mix in. Taste and adjust salt and flavor. Add more sauces, herbs and salt if needed. (To check if the mixture is the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn't stick easily, add some wet sauce or 1 flax egg (1 tbsp flax meal mixed in 2.5 tbsp water). Chill the mixture for 10 -15 mins if the mixture is too moist.
- Shape into burger patties or use a cookie cutter to make patties.
- Heat a skillet over medium-high heat and pan fry the patties with or without oil for 4 to 6 mins , or until golden brown on both sides.
- Mix the ingredients under glaze. Add a glaze to the burger patties in last 2 mins of cooking or add the glaze just before serving.
- Serve over greens, toppings of choice with additional glaze. I served the burgers with a chopped salad of cucumber, onion, radish, tomato mixed with salt, pepper, lemon and cilantro. with a side of Sweet Potato Fries
Notes
- Bake patties at 400°F for about 15 minutes on one side, then 10 or more minutes after flipping, adjusting for moisture content.
- To make a loaf, pack the mixture tightly in parchment-lined pan, cover with foil, bake at 375°F for 25-30 minutes, then bake uncovered for 5-10 minutes.
- Allow the loaf to rest 15 minutes before slicing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Sodium | 450mg | 19% |
| Potassium | 493mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 2360IU | 47% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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