Sunday, May 26, 2024

Whole Food Quinoa and Lentil Aquafaba Burgers

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Give the “bleeding” meaty vegan burgers a break with these whole food quinoa lentil burgers that use aquafaba as a binding agent.

A vegan veggie burger that delivers flavor and fiber. Lentils contribute an earthiness that goes well with quinoa’s texture. Mushrooms, almonds, and garlic add a savory richness that complements the dish. An introduction to aquafaba, the starchy liquid in a can of chickpeas, will be the best binding agent you have ever used in a burger. Move over eggs!

Tip:Patties can be served after being baked in the oven; there’s no need to fry them in oil if you prefer not to.

lentil burgers
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Quinoa Lentil Burgers With Aquafaba

Vegan quinoa and lentil burgers with aquafaba.
Course Main Course
Cuisine American, vegan
Keyword aquafaba, quinoa, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6 patties

Ingredients

  • cups water
  • ½ cup black lentils
  • 1 cup vegetable stock
  • ½ cup red quinoa, rinsed
  • 5 tbsp olive oil, divided
  • 1 large Vidalia onion, chopped
  • 3 large garlic cloves, minced
  • 2 cups assorted mushrooms , trimmed and thinly sliced
  • 1 tsp soy sauce
  • 1 celery rib, minced
  • ½ cup tamari roasted almonds, ground
  • cup aquafaba (garbanzo bean cooking liquid)
  • 1 cup panko breadcrumbs
  • 1 cup parsley chopped
  • 1 tsp sea salt

Garnish

  • sliced tomato
  • avocado slices
  • bread and butter pickle slices

Instructions

  • Heat oven to 300°F (150°C) and place rack in the middle position. Line a rimmed baking sheet with parchment paper.
  • In a small pot, bring the water to a boil. Add the lentils. Reduce heat to a simmer and cook the lentils for 20 minutes. Drain well.
  • In a small pot, bring the stock to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Strain off any remaining water in a fine mesh strainer.
  • Heat 2 tbsp (30 mL) oil in a medium-size skillet over medium heat. Add the onion and sauté for 3 to 5 minutes or until soft. Add the garlic. Sauté for 1 minute and add the mushrooms, soy sauce, and celery. Cook for 10 to 15 minutes. Drain any residual liquid.
  • Combine the lentils, quinoa, onion–vegetable mixture, ground almonds, and aquafaba in a food processor. Coarsely grind for 10 to 12 pulses.
  • Transfer the mixture to a large bowl. Stir in the panko, parsley, and salt.
  • Divide the mixture into 6 equal portions and pack into four 1-inch (2.5 cm) wide patties. Place on the baking sheet. Bake for 20 minutes.
  • In a large skillet, heat 2 tbsp (30 mL) oil over medium heat. Lay 4 patties in the pan and cook until crisp and browned on the first side, about 3 minutes. Gently flip the patties and cook until crisp and brown on the other side. Add an extra 1 tbsp (15 mL) oil if the pan is dry.

Reprinted with permission from The Fair Trade Ingredient Cookbook by Nettie Cronish (Whitecap Books, 2021).

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