These lentil burgers are perfect served with a vegan mayonnaise with 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.
Coarsely 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 a homogeneous mixture is obtained.
Add the oil and seasoning mixture and the breadcrumbs with parsley, mixing well.
Form the burgers with your hands and cook them in a non-stick pan for about 6 minutes per 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 the 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 |
