Vegetable, lentil and quinoa burger patties

This is a variation on my previous mushroom, lentil and quinoa burger patties using what I had at the time and to show how versatile the recipe is. The aubergine and courgette give great flavour, and I liked the difference of the yellow lentils which I normally only use in soups and dahl.


  • 1 cup cooked quinoa (I used a mix of white, red and black)
  • 1 cup cooked yellow lentils
  • 1 cup of barbecued slices of aubergine and courgette, minced up in a food processor
  • 1 brown onion, minced and fried in olive oil until coloured
  • 1 Tbsp soy sauce
  • 2 free range eggs
  • 4 Tbsp plain white flour


  1. Prep and cool all the ingredients, then combine in a large bowl and mix thoroughly
  2. Using your hands, grab small handfuls and shape into patties, then lay on a baking paper covered tray
  3. Place the tray into the fridge for 10-30 minutes to help set
  4. Fire up the barbecue, and cook for 3 minutes each side on a hot plate until lightly charred.
  5. Serve on burger buns with coriander yoghurt, sliced cheese, tomato and lettuce
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One Response to Vegetable, lentil and quinoa burger patties

  1. vinicooksveg says:

    That looks so good! Great recipe with quinoa!

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