The classical burger has been recreated in this recipe, but with a vegan twist and a load of flavor. These Spicy BBQ Lentil Quinoa Vegan Burgers are certainly the new way to enjoy a nice hearty meal without the meat. They’re just as good as they look and the hint of spice adds a great balance to the sweetness of the BBQ sauce. 

One thing my family and I love are burgers and fries, especially on a weekend. It’s always great to have a good movie and something deliciously handheld and these didn’t disappoint.

Now, I know. For those of you who are die hard ‘beef burger’ fans, you might think that I’m over-exaggerating when I say that these burgers are a MUST. Bu I’m not kidding. They are so good that you wont even remember that you aren’t eating meat. Plus, the thickness of the lentils and quinoa creates a nice texture that gives it a more ‘meaty feel’.

Since I’m a real lover of most things spicy, of course I had to add a bit of it to my BBQ sauce. However, don’t worry—this adds more of a balance between sweet and spicy so it’s not too much of a kicker!

But if you haven’t noticed, we do have this Extra Crispy Carrot Spinach Quinoa Veggie Burger, which there isn’t much that can be said about it. It’s just too delicious! There’s so much flavor going on, you wouldn’t even be able to tell that it’s made out of veggies and not meat.

And if you’re feeling for something with a nice seafood twist, these Baked Salmon Sliders with BBQ Jerk Sauce are just too good to pass up! They are perfectly small to act as a great appetizer for guests, a nice bite to eat for lunch, or perhaps a few good bites for dinner. Either way, these salmon sliders are loaded with flavor and spice, specifically from the BBQ Jerk sauce.

While I mostly enjoy my burgers with a side of crinkled fries or sweet potato fries, these Crispy Baked Jerk Potato Wedges are the perfect addition! With Jamaican seasonings present in every bite, these baked wedges make for the perfect summer go-to, whether it is at a BBQ, house party, during family meal time, or everything else in between.

Now let’s dig into this recipe, shall we!

Start by adding 1 Tbsp of grapeseed oil to a skillet on medium-high heat and add chopped onions, diced jalapeños and garlic and cook until it becomes fragrant about 3-4 minutes. Remove from heat and let cool slightly.

Combine the quinoa, lentils, sautéed veggies, bread crumbs, dijon mustard, smoked paprika, dried parsley, sea salt + black pepper in a large bowl. Mix ingredients together well using your hands to ensure that everything is well incorporated. Now, form mixture into 5-6 burger patties, patting down as needed to ensure that everything sticks together well.

In the same skillet used before, re-heat and add 1 additional Tbsp of grapeseed oil and cook patties until crisp and brown on each side, about 4 minutes. Remove patties from heat and set aside.

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Add burger patties to baking sheet and cover each patty with BBQ fully. Let burger patties bake for 8-10 minutes or until sauce has become a glaze over patties.

To assemble, warm your favorite burger buns (I used brioche buns), add your favorite greens (I used arugula) atop the bottom bun, then add a Lentil-Quinoa burger patty, diced tomatoes, and the top bun. Repeat until all burgers are made.

Serve with homemade fries, sweet potato fries, wedges, or salad if preferred. 

Bon Appetite!

Spicy BBQ Lentil Quinoa Vegan Burgers

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 6 Vegan Burgers

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Ingredients

• 1 1/2 cups multi-colored quinoa, cooked
• 1 cup green lentils, cooked
• 1/2 cup dijon mustard (Vegan approved)
• 1/2 cup panko bread crumbs
• 1 garlic clove, finely diced
• 1 jalapeño, diced
• 1 medium red onion, chopped
• 1 Tbsp dried parsley
• 1 Tbsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 Tbsp grapeseed oil + 1 Tbsp
• 6 your favorite burger buns (I used Brioche buns)
• 2 cups Homemade Spicy BBQ sauce (See Notes for Recipe)
• arugula, for garnish
• diced tomatoes, for garnish

Instructions

• Start by adding 1 Tbsp of grapeseed oil to a skillet on medium-high heat and add chopped onions, diced jalapeños and garlic and cook until it becomes fragrant about 3-4 minutes. Remove from heat and let cool slightly.
• Combine the quinoa, lentils, sautéed veggies, bread crumbs, dijon mustard, smoked paprika, dried parsley, sea salt + black pepper in a large bowl. Mix ingredients together well using your hands to ensure that everything is well incorporated. Now, form mixture into 5-6 burger patties, patting down as needed to ensure that everything sticks together well.
• In the same skillet used before, re-heat and add 1 additional Tbsp of grapeseed oil and cook patties until crisp and brown on each side, about 4 minutes. Remove patties from heat and set aside.
• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Add burger patties to baking sheet and cover each patty with BBQ fully. Let burger patties bake for 8-10 minutes or until sauce has become a glaze over patties.
• To assemble, warm your favorite burger buns (I used brioche buns), add your favorite greens (I used arugula) atop the bottom bun, then add a Lentil-Quinoa burger patty, diced tomatoes, and the top bun. Repeat until all burgers are made.
• Serve with homemade fries, sweet potato fries, wedges, or salad if preferred.
• Bon Appetite!

Tips & Tricks

STORAGE: Leftover cooked burger patties can be stored in the refrigerator for 3-4 days. Also, can be frozen (in a sealed freezer-safe bag) for up to 3 weeks. Reheat in 375 degree Fahrenheit oven on a baking sheet for 25-30 minutes or until warmed through, to serve. 

HOMEMADE SPICY BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika.

**Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**

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Spicy BBQ Lentil Quinoa Vegan Burgers. 

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