These lentil burgers are perfect served with vegan mayonnaise and a bit of chives.
Cook the quinoa in 500 ml of water for 15 minutes, drain it and let it cool slightly.
Drain the lentils and place them in a bowl.
Roughly chop the garlic and onion.
In a bowl, mix oil, tomato, paprika, mustard, salt, and pepper.
Finely chop the parsley and add it to the breadcrumbs.
Blend lentils, quinoa, onion, and garlic with an immersion blender until smooth.
Add the oil and seasoning mixture and the breadcrumbs with parsley, mixing well.
Shape the burgers with your hands and cook them in a non-stick pan for about 6 minutes on each side over medium heat.
Saucepan
Non-stick pan
Lid
Once cooked, the burgers can be stored in the refrigerator for 1-2 days in a well-sealed container. They can also be frozen, either before or after cooking.
You can play with spices according to your taste or to vary the recipe: try adding a teaspoon of curry.
Italia, Lazio
| Energy (kcal) | 333.92 |
| Carbohydrates (g) | 38.79 |
| of which Sugars (g) | 3.28 |
| Fat (g) | 12.58 |
| of which Saturates (g) | 1.77 |
| Protein (g) | 14.39 |
| Fiber (g) | 9.1 |
