High Protein Lentil Burger
Packed with plant-based protein and wholesome ingredients, this High Protein Lentil Burger is the ultimate meat-free meal. Featuring nutrient-dense lentils, quinoa, and a blend of oat and chickpea flours, these patties are bursting with earthy, satisfying flavors. Enhanced by fresh veggies like grated carrot and spinach, savory seasonings such as cumin and paprika, and a touch of soy sauce for depth, these burgers are as healthy as they are delicious. The flaxseed mixture acts as a natural binder, ensuring a perfectly moist texture. Ready in just an hour, these golden-brown patties are perfect for a quick weeknight dinner or meal prep. Serve them on a toasted bun, in a lettuce wrap, or over a bed of greens, topped with your favorite condiments for a nutritious, high-protein treat that’s entirely vegan and gluten-free. Ideal for anyone seeking a wholesome, crave-worthy alternative to traditional burgers!
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Recipe Information
Ingredients
- 1 cup Dried green or brown lentils
- 3 cups Water
- 1/2 cup Quinoa
- 3/4 cup Oat flour
- 1/4 cup Chickpea flour
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 tablespoon Olive oil
- 1/2 cup Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Carrot, grated
- 1 cup Spinach, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the lentils under cold water, then combine them with 3 cups of water in a medium saucepan. Bring to a boil, reduce the heat, and let them simmer for about 20 minutes until tender. Drain excess water if necessary.
While the lentils are cooking, rinse the quinoa thoroughly under cold water. In a separate saucepan, combine the quinoa with 1 cup of water. Bring to a boil, reduce heat, and simmer for 15 minutes or until the grains are tender and water is absorbed. Fluff with a fork and set aside.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for about 5 minutes to thicken; this will act as a binding agent for the burgers.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until translucent. Add grated carrot and chopped spinach, cooking for another 2 minutes until slightly wilted.
In a large mixing bowl, combine cooked lentils, quinoa, sautéed vegetables, oat flour, chickpea flour, flaxseed mixture, cumin, paprika, salt, black pepper, soy sauce, and parsley. Mix thoroughly until all ingredients are well incorporated.
Form the mixture into 4-6 patties, depending on your preferred size.
Heat a nonstick skillet over medium heat. Cook the patties for about 4-5 minutes on each side, until golden brown and crisp on the outside.
Serve your lentil burgers on a bun or lettuce wrap, with your favorite toppings and condiments.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 266.2 g | 97% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 17.0 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3105 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
