Lentils are packed with fiber, protein, and minerals, and versatile enough to eat in everything from the best veggie chili to veggie burgers so hearty and nutritious they easily replace a beef patty. This recipe makes use of red lentils, which are a bit sweet, malleable, and packed with protein, as well as quinoa, a flavorful Andean staple the Incas called “mother of all grains.”
(Makes 8 servings)
- 1/3 cup red quinoa
- 1/3 cup red lentils
- 2 cups button mushrooms, finely chopped
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp olive oil, plus more for searing
- 1 large egg
- 1/2 cup parmesan
- 1/3 cup chopped chives
- 1/4 tsp sriracha
- 1/2 tsp freshly ground black pepper
- 1 cup panko or regular bread crumbs
- 8 slices Gruyère
- 8 whole-grain buns
- 16 pickle slices
- 1 avocado, sliced
- 8 leaves romaine lettuce
In a medium saucepan, cook the quinoa in 2/3 cup boiling water until just tender, about 13 minutes. Remove and let cool.
In same saucepan, cook lentils in 1 1/3 cups boiling water until just tender, about 15 minutes. Add to quinoa and let cool.
Meanwhile, sauté the mushrooms with garlic and onion powders in 2 tbsp oil until soft, about 7 minutes. Let cool.
In a bowl, whisk the egg. Add the mushrooms, then stir in the parmesan, chives, sriracha, quinoa, lentils, and black pepper.
Fold in the panko and let stand for 5 to 10 minutes.
Form 1/2-inch-thick patties, each 4 inches in diameter.
In a large nonstick skillet, heat 1 tbsp of oil. Add patties and cook until golden on the bottom, 2 minutes.
Add 1 tbsp of oil to the skillet, flip patties, add one slice Gruyère to each, and cook for 2 minutes, until golden. Repeat with remaining patties.
Place each patty on a whole-grain bun. Add pickles, avocado, and romaine. Serve immediately.
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