Red lentils are mixed with garlic, pumpkin seeds, cilantro and red onion in this crowd pleaser. Red quinoa adds a hearty texture to these tangy burgers served on a toasted whole-wheat bun. This recipe comes to us from our friends at Foodista.com.
- 1/2 cups red lentils, rinsed and picked over
- 2 cups red quinoa, rinsed and picked over
- 2 garlic cloves, minced
- 1/2 cup pumpkin seeds
- 1/2 cup cilantro, roughly chopped
- 1/2 cup red onion, diced
- bread crumbs or cornmeal
- 1 egg, beaten
- canola oil, for cooking
- 6 whole wheat buns
Cover the lentils at least 1 cup water over medium-high heat. Bring to a boil, turn heat down to low and simmer for 20-30 minutes, or until the lentils are tender. Drain, transfer to a food processor.
Bring a separate pot of salted water to a boil over medium-high heat. Add the quinoa and boil, uncovered, for about 10 minutes. Strain and rinse with cold water. Put fresh water in the pot and bring to a boil over medium-high heat. Place the strainer with the red quinoa over the boiling water and cover with a towel. Steam for 12 minutes, or until the quinoa has reached desired tenderness. Transfer to a large mixing bowl.
Add the garlic, pumpkin seeds, cilantro and onions to the lentils in the food processor. Pulse until the lentil pumpkin seed mixture has reached a thick puree. Transfer to the mixing bowl with the quinoa and stir to combine.
Fold the beaten egg into the lentil quinoa mixture. Slowly add breadcrumbs or cornmeal until the mixture reaches a burger consistency. Form 6 patties with your hands and place in the refrigerator for 30 minutes.
Heat a little canola oil over medium-high heat. Toast the buns.
Place a patty on the skillet and cook for about 12 minutes, flipping after 6 minutes to ensure even cooking. Repeat with the remaining patties, place each cooked patty in a toasted bun and enjoy!