Mushroom, quinoa and lentil veggie burgers

These are very tasty vegetarian burgers. The lentils give a slight bite and stop the pattie simply being mushy. These are very easy, but do take a few dishes and a bit of time due, however you can prepare much of it ahead.


  • 1 large brown onion
  • 200g button mushrooms
  • 1/2 cup quinoa
  • 1/2 cup brown lentils
  • 3 cups of water
  • 1 large clove of garlic
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1 tsp Worcester sauce (or soy sauce)
  • 1/2 tsp salt
  • Black pepper
  • 1 egg
  • 4 tbsp wholemeal flour (or breadcrumbs)


  1. Cook the quinoa and brown lentils together with the water in a rice cooker
  2. Cut and peel the onion and throw into a food processor and blend until fine, add the mushrooms and continue to blend until the mushrooms are also finely cut
  3. In a pan heat the rice bran oil with finely cut garlic and herbs being careful not to colour the garlic
  4. Add the mushroom and onion mix to the pan along with the Worcester sauce, salt and pepper and cook through
  5. Allow the mushroom mix and the quinoa and lentil mix to cool
  6. In a bowl lightly whisk the egg, then add the mushroom, quinoa and lentils and wholemeal flour and mix through
  7. Form patties using your hands and lay on a baking try, place into the fridge for 10 minutes to set
  8. Heat a pan with a spray of rice bran oil, once hot place the patties on and fry each side for 3 minutes (I used my barbecue rather than a pan)
  9. Serve however you like your burgers, I used sourdough bread, swiss cheese, tomato, rocket and tomato chutney
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One Response to Mushroom, quinoa and lentil veggie burgers

  1. Pingback: Vegetable, lentil and quinoa burger patties | Mrs Sam's dinners, preserves, and of course baking

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