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Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger

Quinoa Lentil Burger

Makes 4 burgers


  • 4 tsp olive oil
  • 1 small onion, finely chopped
  • 1 cloves garlic, minced
  • 4 ounces white mushrooms, cleaned and coarsely chopped
  • 1/2 cups well-cooked brown lentils 
  • 1 cups cooked quinoa
  • 3 TBSP marinara sauce or salsa
  • 3 TBSP quick-cooking oats or quinoa flakes
  • 1 tsp paprika
  • 1 tsp grilling seasoning 
  • 1 tsp all-purpose salt-seasoning blend 
  • Salt and freshly ground pepper to taste
To serve:
  • Keto corn wraps or iceberg lettuce

Preheat the oven to 425º F.


Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the mushrooms to the skillet and cover. Cook until wilted, then drain the liquid from the skillet and transfer the mixture to a food processor, followed by the cooked lentils. Pulse on and off until the mixture is finely chopped, but not pureed.

Transfer the mixture from the food processor to a large mixing bowl. Add the remaining burger ingredients and mix together well.

Line a baking sheet with parchment paper. Use a round, 1/2-cup measuring cup to make perfect burgers. Grab a level scoop of the mixture; invert onto the parchment with a sharp tap to release it, then flatten into a 1/2-inch patty with the bottom of the measuring cup. Repeat with the remaining mixture.

If you don’t have a round 1/2 cup measuring cup, you can improvise by using any sort of 1/2 cup measure, and shaping into burgers once on the parchment paper.

Bake for 15 minutes, then carefully flip each burger, and bake for an additional 10 to 15 minutes, or until golden and firm on each side. Remove from the oven and serve at once with the bread and condiments of your choice.

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