Red Lentils-Red Quinoa Burgers

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Thanks to everyone for your kind wishes after my bike incident! Today, I’m keeping this post all about these burgers! As you know, it’s “Diversity Your Grains” month on Como Water. I kicked the month off with my wheatberry salad and now, I’m sharing a recipe with quinoa and rye. Although I have seen quinoa everywhere–from salad bars to breakfast bowls, before these burgers, I had never cooked it myself. Surprising, I know, because it has an extremely high protein content, and is high in fiber and iron (all especially important when you eat a veg-centric diet). Well, it was super easy to cook–just like rice and the taste on it’s own was nutty and rich.

I wanted to keep these burgers vegan which meant that I needed some binding other than the traditional egg. I used oatmeal in my lima bean croquettes and wanted to try something different, so I paired the quinoa with lovely sticky red lentils and rye flour. I included rye flour, rather than wheat flour to emphasize the rich and nutty flavor in the quinoa–and quite simply to diversify my grains ;). In the end, I couldn’t have been happier with these burgers. They were super hearty, packed with protein and veggies, and baked, not fried–I might add! 😀

Red Lentils-Red Quinoa Burgers

(Printable Recipe)

Lentils Ingredients:

1 cup dry red lentils

1 cup water

1 1/2 cups vegetable broth

1 tablespoon olive oil



Lentils Method:

*Rinse dry lentils. Add all ingredients to medium-sized stock pot. Stir. Bring to a boil. Drop heat to medium low. Cook until lentils are tender (~20-30 minutes). Set aside.

Quinoa Ingredients:

3/4 cup dry red quinoa

3/4 cup vegetable broth

3/4 cup water

1 tablespoon olive oil



Quinoa Method:

*Mix water, broth, oil, salt, and pepper in medium-sized pot. Bring to boil. Stir in quinoa. Cover. Drop to low. Cook ~15 minutes. Fluff quinoa with a fork. Set aside.

Yogurt Sauce Ingredients:

1 8oz container plain yogurt (soy, Greek, your choice)

1/8 teaspoon smoked hot paprika

1/8 teaspoon garam masala

1 teaspoon orange juice

1 mini-cucumber–diced

1 teaspoon-1 tablespoon mint (to taste)

Yogurt Sauce Method:

*Mix and serve with burgers.

Burgers Ingredients:

Cooked lentils (from above)

Cooked quinoa (from above)

1/2 red onion–diced

1/4 green bell pepper-diced

1/2 jalapeño–minced

2 medium carrots–diced

2 cloves garlic–minced

olive oil

1/4 teaspoon garam masala

1 teaspoon orange zest

juice from 1/2 orange

mint (~2 tablespoons)

2-3 tablespoons nutritional yeast

1/3-1/2 cup rye flour

Burgers Method:

*Heat 1-2 tablespoons olive oil in saute pan over medium heat. Add onion, pepper, jalapeño, carrot, salt, pepper, and garam masala. Saute 6-8 minutes until vegetables soften. Add garlic. Saute until all veggies are soft.

*Preheat oven to 375 degree F. In a large bowl mix quinoa, lentils, cooked veggies, orange juice, zest, mint, nutritional yeast, and rye flour. Note: the mixture will be sticky, but this is ok!

*Grease the bottom of a large baking dish with olive oil. Form the burger mixture into eight burgers. Add to baking dish (make sure they are not touching). Bake 20-25 minutes. Flip. Bake an additional 15-20 minutes. Turn oven off and let stand in oven at least 5 minutes before serving. Serve with yogurt sauce, lettuce, tomato, buns and/or your favorite condiments!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I made quinoa for the first time about a month ago. I can’t believe I actually made a healthy food before you did. These burgers sound really good. I have been thinking about making quinoa into a burger, but now I can just use your recipe.

  2. WOW! This is an amazing recipe! I cannot wait to try it!

  3. Yum Yum and all the way. I love the yoghurt sauce and this is so creative as I can see from the pics. Wonderfully good and I was going over and over looking at the pics.

  4. Wow, fantastic! I’m always in awe at the creative patties I see people come up with, and this one sure sounds tasty 🙂

  5. This is about the most delicious think I have seen with both quinoa and lentils! It looks so packed with flavor and crispy. This one is really a good example of your creative talent in the kitchen, I am so craving these-yum!

  6. Oh wow! These look phenomenal, I will definitely be trying them!

  7. Those are really a really pretty color. They look super tempting!

  8. Yum! These look SO good! I tried making quinoa burgers once, but they did not turn out as good as yours!

  9. I have to admit that this is one of the most tempting non-meat, non-black bean burgers I’ve ever seen. I’ve never used quinoa either, but I do have a bag of it in the cupboard, just waiting for me to get up the nerve to give it a go. I adore red lentils though and I love that you used it as the binding agent. What an intriguing burger.

  10. I LOVE lentil cakes, and that yogurt sauce looks amazing. Beautiful 🙂

  11. I’m sorry to hear about your bike accident 🙁

    These burgers look so good – wow! I’ve got to try making them – I love the ingredients list, healthy and fresh! 🙂

  12. These look awesome! Thanks for the recipe! I love new vegetarian finds 🙂

  13. I can see how the red lentils can match the quinoa. Great burgers. Looks delicious!

  14. Healthy, I love how they are so healthy!
    I can imagine sauce, this amazing patty and salad in a fluffy sourdough bun for dinner – mouth cued to start watering now 😀

    Choc Chip Uru

  15. Wow, these look fantastic and your photos really do these patties justice. Nice!!

  16. Those sound good! The sauce sounds even better! What a combo for a sandwich.

  17. Another recipe for my files! My family would absolutely go wild over these burgers! They even look good raw.

  18. WOW WOW WOW!! These look amazing, and what a nutritional powerhouse of a burger! I adore lentils and quinoa and often try to sneak quinoa into any recipe I can. I can’t believe you haven’t made it before, but I bet you’re hooked now!

  19. I just bought my first bag of quinoa and I’ve been intching to try my hand at a veggie burger. These look fantastic!

  20. I really really love these burgers, Tiffany! I am always on the lookout for new ways to use up my quinoa!

  21. Well these burgers definitely fit into diversify your grains month! They look amazing!

  22. The pictures look delicious. And making these with lentils is definitely a healthier choice 🙂

  23. I looooove new burger recipes! Especially with fun sauces… why don’t I make yogurt dip more often?!

  24. Now that’s what I call a flavorful “veggie” burger. 🙂 It looks amazing and when have I been able to pass lentils up? Well done my friend. 🙂

  25. Looks great! What does the yeast do? Is that for binding as well?

    • Nutritional yeast is for flavor… it tastes like cheese! But it’s vegan 🙂

      • I put nutritional yeast on many things for the flavor. People think it’s weird so I’m glad to see someone else do it! =]

  26. Wow, these look fabulous! I adore veggie burgers and quinoa!! I can’t wait to try them.

  27. Ah so these are the lovely burgers you put some garam masala into. Deelish!

  28. You know I have never heard of red quinoa before and today I already see the second way to use it, must get my hands on some of it soon, these burgers look delicious!!!

  29. I could eat this!!! I love quinoa and lentils and love how you put them together here to make a beautiful burger 🙂

  30. Tiffany, what a great, healthy-looking burger! I can tell from the photos what great texture this has.

  31. wow this looks great! never would have thought to use quinoa in a burger.

  32. Thanks for the comments everyone! Happy Friday! 😀

  33. These sound delicious Tiffany! I could really go for some tonight for dinner :)! Red lentils are by far my favorite bean type protein lately as they cook so fast and quinoa is so nutritious! Awesome creation!

  34. Sounds delicious and I love the photos – so colorful and pretty! The yogurt sauce sounds particularly yum.

  35. WOW!!! This looks delicious! I was searching for a vegan quinoa burger recipe and that is how I found your blog. I had to mention this on my own blog. I will definitely be making this recipe this week. Maybe even today.

    Thank you,

  36. What a fabulous recipe combining lentils and quinoa. It sounds incredibly delicious. Hope you’re feeling better now.