Lentil and Mushroom Quinoa Burgers


Lentil and Mushroom Quinoa Burgers

Created by Wendy at Fit-and-Frugal.com These Lentil and Mushroom Quinoa Burgers make a perfect hand held sandwich, or a hearty addition to a green salad. Lentil and mushroom are added to protein-packed Ancient Harvest quinoa for maximum flavor.

Prep Time: 60
Total Time: 95


  • 1 cup cooked Ancient Harvest Quinoa, any variety
  • 1 cup well-cooked green or brown lentils (about half a cup dry) or 1 cup canned lentils, drained and rinsed
  • 1 cup baked, mashed sweet potato (about 1 large)
  • 1 tablespoon olive oil
  • ½ cup sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 cup baby portabella mushrooms, chopped
  • ½ cup grated carrots
  • ½ cup walnuts, finely chopped
  • ⅓ cup quick-cooking oats or quinoa flakes
  • 1 tablespoon chipotle or other grilling seasoning blend
  • Salt and freshly ground pepper to taste
  • To serve: Gluten free buns or lettuce leaves, toppings such as tomatoes/sundried tomatoes, sliced onions, pickles, and favorite condiments


  1. Preheat the oven to 400º F. Heat the oil in a medium skillet. Add the onion and sauté over medium heat 2-3 minutes. Add the garlic and mushrooms and continue to sauté, stirring, 2-3 more minutes until lightly browning on edges.
  2. Drain any mushroom liquid from the skillet and transfer the mixture to a large bowl. Add all remaining ingredients and stir to thoroughly combine.
  3. Line a baking sheet with parchment paper. Use a round, ½ cup measuring cup to form 6 patties.
  4. Bake for 15 minutes, then carefully flip each burger, and bake for an additional 15 to 20 more minutes, or until just firm on each side. Remove from the oven and serve over gluten free rolls or lettuce leaves and condiments of your choice.
  5. *Reheat in the oven on parchment lined baking sheet at 350 F for 15 minutes.
Servings: 4