Vegan Quinoa Lentil Burgers
This recipe makes about 14 large (~10cm diameter, ~2cm thick) patties. You need:
- For nutrition and texture:
- 2C lentils
- 2C quinoa
- A bunch of rolled oats
- A box of wheat gluten (you won’t need the whole box, but measurements vary based on taste)
- Garlic salt
- More salt
- An onion
How to Do Stuff:
- Assuming you’re going to eat these for dinner, put the quinoa and lentils in a big pot with lots of water in the morning.
- While at work, spend some quality time on YouTube arguing about pointless garbage.
- 8 or so hours later, you’re back home and ready to cook some lentil burgers.
- Heat the pot to boiling. Let it boil a couple minutes.
- Reduce to simmer and leave it that way until the mixture thickens or the beans are soft.
- Drain as well as you can.
- I recommend making 1 patty first, before you go all Henry Ford Production Line on your kitchen:
- Scoop 1/2 cup of the quinoa/lentil mix and drain it even more.
- Dump it into a bowl.
- Add 1/4 cup oats.
- Add 1/2T diced onions.
- Add 1T to 2T of wheat gluten. (Tapioca starch might work – I haven’t tried yet)
- Add 1/2 teaspoon garlic salt (or more/less, to taste).
- Mush together until it has a texture like wet, clumpy Play-Doh. It should not be crumbly in your hand. It should not be grainy like the ocean sand. It should stick together like the E in Ella. Unlike cow hamburger, it won’t give you salmonella.
- Press into a patty and fry in light oil. I salt each side of the patty before frying it.
Each has about 20-25g protein, very little fat, and delicious taste!