"These lentil and quinoa burgers have a good texture and go well in a bun or served on their own with the salsa and a green salad. They are quite delicate to handle, but they will firm up if allowed to chill before cooking." 500 Vegan Dishes
Put the lentils and quinoa in a saucepan of boiling water, reduce the heat, and simmer until soft, approximately 20 minutes. Drain break cool, and then use a potato masher to break down the lentils.
To make the salsa, combine the last 8 ingredients in a bowl and set aside.
Meanwhile, heat the oil in a skillet, add the onion, and cook over med-high heat for 5-7 minutes or until it is soft. Stir in the carrots and cumin, and cook for 2 minutes. Combine the lentil-quinoa mixture with the onions and carrots. Stir in the breadcrumbs, parsley, tomato paste, soy sauce, nutritional yeast, and peanut butter. Knead the mixture with your hands until it sticks together. Form the mixture into 8 burgers. Coat each burger in a little cornmeal or oats. Chill, if desired, until ready to cook. To serve, heat 1 tbs olive oil in a skillet and fry the burgers over med-hi heat until crisp and golden on each side. 4-5 minutes. Serve with the mango salsa.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 43 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 176.8mg | 6 % | |
Potassium 1024.7mg | 27 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 41.3g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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