Lentil & quinoa burgers with salsa
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Our veggie burgers combine lentils and quinoa which make this a solid meal. The addition of salsa and the baby spinach adds a nice freshness to the burger. Make sure to chill the burgers in the fridge to firm them enough to stop them from breaking when cooking. Raw burgers can be frozen for later use.
Ingredients
Burger
- 1 cup red lentils – rinsed
- 1 1/4 cups water – for lentils
- 1/2 cup quinoa
- 1 cup water – for quinoa
- 1 onion – peeled, rinsed, finely sliced
- 1 carrot – peeled, rinsed, grated
- 3 tablespoons parsley – washed, finely sliced
- 1 cup breadcrumbs
- 1/4 cup water
- 1/2 cup oats – to cover burgers
- Olive oil for cooking burgers
- 8 bread rolls for burgers
- 1 cup baby spinach – washed
Salsa
- 2 small tomatoes – washed, diced
- 1 avocado – discard skin, deseeded, diced
- 1 green capsicum – washed, deseeded, diced
- 1/4 red onion – peeled, rinsed, finely sliced
- 3 tablespoons lemon juice
Directions
- In a small pot bring water to the boil. Add lentils boil for 3 minutes and reduce to low simmer for 27 minutes. Set aside to cool.
- In a small pot bring water to boil add quinoa and reduce to low simmer for 15 minutes. Set aside to cool.
- Prepare ingredients for burgers and combine all ingredients mixing well. Form burger by adding 2 heap tablespoons together forming a round 1cm thick burger. Coat with oats. Chill in fridge for 5 minutes.
- Prepare ingredients for salsa and combine all ingredients in a bowl, set aside.
- Heat oil in a fry pan on low to medium heat. Place burgers into pan and cook each side about 1 minute or until golden brown.
- Toast bread rolls in grill 200C / 392F for 1 minute or until golden. Assemble layer of prepared baby spinach on bread roll, burger and salsa place on serving dish. Repeat until all burgers are made. Serve.
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