Veggie Swiss Chard Lentil Quinoa Burgers

Flavorful Veggie Swiss Chard Lentil Quinoa Burgers for a Healthy Meal

Picture this: a bustling kitchen filled with the enticing aroma of freshly cooked ingredients and the clinking of utensils as I embarked on a culinary experiment that would soon become a household favorite. It was one of those days when inspiration struck unexpectedly, and I found myself drawn to the challenge of creating a delicious, nutritious meal from scratch.

A Burger Bursting with Potential

As I scanned the pantry and refrigerator for ingredients, my eyes fell upon a colorful array of quinoa, lentils, and healthy Swiss chard, each bursting with potential. Eager to elevate these humble staples into something extraordinary, I set to work, envisioning a hearty and flavorful dish that would delight the senses and nourish the body.

With quinoa and lentils simmering on the stove, their nutty fragrance filling the air, I turned my attention to the vibrant Swiss chard and fragrant cilantro, chopping and shredding with care. As the ingredients came together in a harmonious dance of colors and textures, I knew I was onto something special.

In a bold move, I reached for the oat flour and corn starch, adding them to the mix for just the right amount of binding power. A sprinkle of salt, a dash of cumin powder, and a pinch of black pepper added depth and complexity to the flavor profile, while a dollop of tahini lent a subtle nuttiness that tied everything together.

And so, these Veggie Swiss Chard Lentil Quinoa Burgers came to be, a testament to the magic that happens when passion meets creativity in the kitchen. From that day forward, they became a staple in my culinary repertoire, a go-to meal that never failed to delight and impress.

Chef’s Notes – Veggie Swiss Chard Lentil Quinoa Burgers

• Ensure that the quinoa and lentils are cooked and cooled before mixing them with other ingredients to prevent the Veggie Swiss Chard Lentil Quinoa Burgers from becoming too mushy.
• To achieve an evenly crispy exterior, flip the patties halfway through the baking time. This allows both sides to brown evenly and ensures a crunchy texture all around.
• If the mixture seems too wet, add a little more oat flour or cornstarch until it reaches a consistency that can be easily formed into patties. Conversely, if it’s too dry, you can add a touch of water or tahini to bind everything together.
• These patties can also be frozen for later use. After baking, let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. To reheat, simply bake them from frozen until heated through.
• Leftover patties can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the oven or microwave until heated through.
• Complete your burger with these Sugar-Free Fresh Tomato Ketchup

Veggie Quinoa Lentil Patties

5.0 from 1 vote

Elevate your lunch or dinner with these flavorful Veggie Quinoa Lentil Patties. Packed with nutrients and easy to make, these patties are a delicious way to enjoy a meatless meal.

Course: Dinner, LunchCuisine: SwissDifficulty: Medium

Print

Servings

4

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

220

kcal

Resting Time

5

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 cups cooked quinoa

• 1 1/2 cups cooked lentils, rinsed and drained

• 1 1/2 cups shredded Swiss chard

• 1 cup chopped cilantro

• 1/4 cup oat flour (gluten-free if desired)

• 1/4 cup corn starch

• 1/2 tsp salt

• 1/2 tsp cumin powder

• A pinch black pepper

• 1 tbsp canola oil

• 2 tbsp tahini or sesame seeds paste

• Alternative Ingredients

• Rolled oats can be used instead of oat flour for a different texture.

Directions

• Preparation – Preheat the oven to 375°F and line an aluminum baking sheet with parchment paper.
• Mixing Ingredients – In a bowl, combine the cooked quinoa, lentils, shredded Swiss chard, chopped cilantro, oat flour, corn starch, salt, cumin powder, black pepper, canola oil, and tahini.
• Forming Patties – Use a quarter cup to scoop out the burger mixture and shape it into patties. Place them on the prepared baking sheet.
• Baking – Bake the patties for 25 minutes, flipping them over halfway through the baking time for even cooking.
• Serving – Once baked, remove the patties from the oven and let them cool on a rack for 5 minutes before serving.

Equipment

• food processor
• knife and cutting board
• measuring cups and spoons
• parchment paper
• aluminum baking sheet

Nutrition Facts

• Calories: 220kcal
• Carbohydrates: 32g
• Protein: 10g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 380mg
• Fiber: 8g
• Sugar: 2g
• Vitamin A: 50IU
• Vitamin C: 15mg
• Calcium: 6mg
• Iron: 20mg

FAQs – Veggie Swiss Chard Lentil Quinoa Burgers