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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)
  • Flavors:
    • Garlic salt
    • More salt
    • An onion
How to Do Stuff:
  1. 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.
  2. While at work, spend some quality time on YouTube arguing about pointless garbage.
  3. 8 or so hours later, you’re back home and ready to cook some lentil burgers.
  4. Heat the pot to boiling.  Let it boil a couple minutes.
  5. Reduce to simmer and leave it that way until the mixture thickens or the beans are soft.
  6. Drain as well as you can.
  7. I recommend making 1 patty first, before you go all Henry Ford Production Line on your kitchen:
    1. Scoop 1/2 cup of the quinoa/lentil mix and drain it even more.
    2. Dump it into a bowl.
    3. Add 1/4 cup oats.
    4. Add 1/2T  diced onions.
    5. Add 1T to 2T of wheat gluten.  (Tapioca starch might work – I haven’t tried yet)
    6. Add 1/2 teaspoon garlic salt (or more/less, to taste).
    7. 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.
  8.  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!

 



4 Responses

  1. QT says:

    Wow, this sounds great. I think I now have dinner plans for this weekend.

  2. QT says:

    How many burgers does this recipe provide?

  3. QT says:

    Oh man, these were REALLLY good. I wound up eating several by myself. This was perhaps not such a good idea. Oof.

  4. Wilton says:

    You should mention pre-washing the quinoa grains to remove the saponin.

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