Happy 2018 everyone! We debut with the first recipe of the year 🙂 And we start with a bang. Today I bring you one of the most delicious vegetable burgers that I have prepared in the last 6 years. I know it sounds exaggerated, but I found it incredible both in flavor and ingredients as well as in texture.

I’m talking about these Quinoa Burgers, Lentils and Shiitake mushrooms with nut pieces and a touch of Curry. As you can see, the base ingredients of the Burgers are a source of vegetable protein (Quinoa and Lentils). I accompanied them with the homemade turmeric muffins that I made last night (the ones that I showed you on Instagram Stories) and the combination has been spectacular. The truth is that I made them by eye, so I didn’t take note of the exact amounts or ingredients, but I’ll repeat them so I can bring you the recipe (sorry, I didn’t know that they would turn out so well or that you would be so interested … )


1/2 glass of Quinoa
1 glass and 1/2 of water
250 grams of cooked lentils
1 onion
2 Garlic
12 Shiitake Mushrooms
1 Bell Pepper
1 Carrot
Two Handfuls of Walnuts
Garlic Powder
Paprika Sweet
Olive Oil
1/2 cup of Spelled Flour (or your daily use flour)
1/2 cup of Breadcrumbs
Breadcrumbs to coat the burgers.
My proposal to assemble the burger:
Vegan mayonnaise
Red Cabbage
Hamburger Bread
My proposal to accompany:
Onion rings

Step by step

  1. We will start by washing the 1/2 glass of Quinoa with plenty of water. Then, we boil 1 glass and a half of water. When it boils, add the Quinoa and leave it over medium-low heat.
  2. When the Quinoa is already cooked, turn off the heat and reserve.
  3. On the other hand, chop the onion and the two garlic Put a pan over medium heat with a splash of olive oil, let it heat up and add the chopped.
  4. While , peel and chop the carrot and the red pepper. Add to the pan and stir.
  5. Season with a pinch of salt, another of thyme, oregano, abundant curry, garlic powder and black pepper.
  6. Stir again.
  7. Chop the two handfuls of walnuts and add them to the pan. Mix and, if necessary, add another dash of Olive Oil.
  8. Chop 10 shiitake mushrooms and we reserved 2.  We also add them to the pan.
  9. We spice our sauté again, this time with plenty of sweet paprika.
  10. When all the vegetables are sautéed and browned, add the already cooked quinoa, stir and fry for 2 or 3 more minutes.
  11. Turn off the heat and pour all the sauce into a bowl.
  12. Add the 250 grams of cooked lentils and, optionally, another pinch of the above spices.
  13. Mix very very well and measure 1/2 glass of Spelled Flour and another 1 /2 cup of breadcrumbs. This will make our burgers have more body and it will be easier to mold them and pass them through the pan.
  14. Add to the bowl and mix until you get the most homogeneous dough possible.
  15. We prepare a deep plate with breadcrumbs.
  16. We wet our hands and, without drying them, take a portion of dough of the vegetable burgers.
  17. We ball them and flatten them, until we get the shape of a hamburger. We put it on the breadcrumbs and, with the help of a soup spoon, sprinkle breadcrumbs on top and on its sides.

    If these are your first vegan burgers, I recommend that you make them medium-sized- small. It will be easier for you.

  18. When they are already battered, we take them with a flat slotted spoon and shake gently to remove the excess  breaded. We remove them from the breadcrumbs and put them on a clean plate. You can also manipulate them with your hands, but it’s easier that way, especially if you don’t have much practice.

    Ideally, put three or four hamburgers per plate, and do not stack one on top of the other, to prevent them from sticking together. When they are frozen, they can be stored together.

  19. We repeat this process until we finish all the dough  (about 10 vegetable burgers will come out).
  20. Now, we wait for them to cool down. Then, we introduce the plate with the Quinoa hamburgers during  30 minutes in the freezer. This step is not essential, but it helps a lot so that the burgers gain texture and do not fall apart in the pan. This is important especially if you are not very handy when it comes to making homemade veggie burgers.
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  21. We remove the ones we are going to eat from the freezer. Next, brown them in a skillet over medium heat, with a drizzle of olive oil to prevent them from sticking. Use the same slotted spoon to turn and turn, if you think necessary.
  22. While the hamburger is browning, we will prepare the bread. To do this we will cut the bread in half, some slices of red cabbage and select some kale leaves.
  23. Place the hamburger on top and reserve.
  24. Let’s give it the final touch. Cut the last two shiitake mushrooms into strips and quickly sauté them in the pan, with another dash of olive oil.
  25. When the strips are golden, add them on top of the quinoa burger.
  26. On top, add a splash of vegan mayonnaiseand we close with the bread.
  27. We can help ourselves with a skewer stick to maintain the structure of the burger and add a touch to the plating.
  28. To serve it I put some onion rings (no egg in the batter). And that’s it!
    Remember that you can store your Quinoa burgers in the freezer (always before frying them). Not only do they last for weeks but they will also gain consistency.
Vegetable burger with Quinoa, Lentils, Shiitake mushrooms and walnuts.

Vegetable burger with Quinoa, Lentils, Shiitake mushrooms and walnuts .

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