Spicy BBQ Lentil Quinoa Vegan Burgers
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.
Servings: 6 Vegan Burgers
Calories: 536kcal
Ingredients
- 1 ½ cups multi-colored quinoa, cooked
- 1 cup green lentils, cooked
- ½ cup dijon mustard (Vegan approved)
- ½ cup panko bread crumbs
- 1 garlic clove, finely diced
- 1 jalapeño, diced
- 1 medium red onion, chopped
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon 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 tablespoon 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 tablespoon 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!
Notes
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, ¾ cups water, ¼ cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, ⅓ cup agave syrup, 2 Tbsps pure maple syrup, 1 teaspoon sea salt, 1 teaspoon onion powder, 1 tablespoon red pepper flakes, and 1 teaspoon 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.**
Nutrition
Calories: 536kcal | Carbohydrates: 100g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 1470mg | Potassium: 871mg | Fiber: 16g | Sugar: 34g | Vitamin A: 854IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 6mg