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Creative | Gluten Free | Institutional | Restaurants | Vegan

Lentil and quinoa burger

Ingredients:

Lentil and quinoa burger

  • 1 Pot of organic cooked lentils.
  • 100 g of cooked quinoa
  • 2 tbs ground flax seeds
  • 2 sweet white onions
  • 1 large leek (white part only)
  • Chopped red and green pepper
  • 2 garlic cloves minced
  • Spices to taste
  • EVOO (extra virgin olive oil)
  • Salt to taste
  1. Wash and drain the cooked lentils. Then put them in a bowl and set aside
  2. Cook the quinoa, drain and set aside as well.
  3. Add a little EVOO to a frying pan, then brown the minced garlic, making not to burn it.
  4. Cut the onion and the leek into thin shreds and add, let the, simmer over low heat for about 5 minutes until the vegetables are soft. Then add the chopped red and green pepper and sauté for 5 more minutes.
  5. Add the sautéed vegetables (discarding oil) to the bowl with the lentils, along with the rest of the ingredients: the quinoa, the ground flax seeds and any spices you like.
  6. Slightly blend in a food processor to mix the ingredients, but don’t overdo it, there has to be chunks.
  7. Cover the bowl with plastic film and let the dough rest in the fridge for at least half an hour (if you leave it overnight, even better).
  8. Lightly moisten your hands and shape your patties by hand.
  9. Put in the oven for 15-18 minutes at 180ºC, or until golden brown.

This is Rosa Arnau’s recipe (@me_gusta_comer_sano)

Main Course
Creative, Gluten Free, Institutional, Restaurants, Vegan

Method:

Lentil and quinoa burger

  • 1 Pot of organic cooked lentils.
  • 100 g of cooked quinoa
  • 2 tbs ground flax seeds
  • 2 sweet white onions
  • 1 large leek (white part only)
  • Chopped red and green pepper
  • 2 garlic cloves minced
  • Spices to taste
  • EVOO (extra virgin olive oil)
  • Salt to taste
  1. Wash and drain the cooked lentils. Then put them in a bowl and set aside
  2. Cook the quinoa, drain and set aside as well.
  3. Add a little EVOO to a frying pan, then brown the minced garlic, making not to burn it.
  4. Cut the onion and the leek into thin shreds and add, let the, simmer over low heat for about 5 minutes until the vegetables are soft. Then add the chopped red and green pepper and sauté for 5 more minutes.
  5. Add the sautéed vegetables (discarding oil) to the bowl with the lentils, along with the rest of the ingredients: the quinoa, the ground flax seeds and any spices you like.
  6. Slightly blend in a food processor to mix the ingredients, but don’t overdo it, there has to be chunks.
  7. Cover the bowl with plastic film and let the dough rest in the fridge for at least half an hour (if you leave it overnight, even better).
  8. Lightly moisten your hands and shape your patties by hand.
  9. Put in the oven for 15-18 minutes at 180ºC, or until golden brown.

This is Rosa Arnau’s recipe (@me_gusta_comer_sano)

Main Course
Creative, Gluten Free, Institutional, Restaurants, Vegan

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