It’s the end of the week and I have leftover quinoa and a can of lentils so I thought I would make “burgers”. They are so simple to make, just combine the quinoa and lentils with a few spices, minced onion and eggs. Instead of bread crumbs, I processed oatmeal in a food processor and added the ground oatmeal to the mixture to help bind the patties together. Since I had some cooked Kamut leftover from the Arugula and Strawberry Salad post, I added it to the mix.
Set oven to 400 degrees. Place all of the ingredients in a medium bowl. Mix until combined. Form into patties by scooping the mixture into a round, 1 cup measuring cup sprayed with cooking spray (filling 1/2 way). Press the mixture into the measuring cup. Turn cup over onto a parchment lined baking sheet. Continue with remaining mixture. Makes about 10 patties. Bake for 15 minutes, flip over and bake for another 10-15 minutes or until patties are golden and firm on each side. Serve on a bed of lettuce, spinach or arugula with a variety of veggies (I steamed some frozen edamame and corn) and top with plain Greek yogurt, chopped scallions, grainy mustard, pickles, ketchup mixed with a little mayo, hot sauce, avocado (whatever you have). judymatusky.comLentil Quinoa Burgers
Ingredients
Directions
Nutrition Note: Since these burgers are made from whole grains, there’s no need to add more grain by serving them on a bun. Serve them with a variety of veggies instead. You could probably shape them in a 1/4 cup measuring cup for a smaller slider-type patty, using lettuce leaves as the bun.