Middle Eastern Lentil Kale Quinoa Burgers
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As a parent, finding quick, healthy, and balanced meals that my little one will actually eat can feel like searching for a unicorn. That's why I love these Middle Eastern Lentil Kale Quinoa Burgers! They pack a punch of protein, veggies, healthy fats, and fiber, all in one delicious and easy-to-eat package.
Why These Burgers Are a Winner
Nutrient Powerhouse: Lentils and quinoa provide a complete protein source, while kale adds vitamins, minerals, and antioxidants.
Flavorful: Tahini, cumin, coriander, and paprika create a warm and inviting Middle Eastern flavor profile that's both unique and satisfying.
Toddler-Friendly: These burgers are easy for little hands to hold and take bites of, making them perfect for self-feeding.
Versatile: Enjoy them warm or cold, making them a great option for lunchboxes or on-the-go snacks.
Freezer-Friendly: Make a big batch and freeze them for up to 3 months, ensuring you always have a healthy meal on hand.
Tips & Substitutions
Spice it Up: Add a pinch of cayenne pepper for a little kick.
Get Creative with Toppings: Serve with hummus, guacamole, red pepper dip or your favorite unsweetened dairy-free yogurt. Add some sliced avocado, sprouts, or pickled onions for extra flavor and texture.
Recipe
Middle Eastern Lentil Kale Quinoa Burgers
These Middle Eastern Lentil Kale Quinoa Burgers are a delicious and nutritious way to fuel your little one (and yourself!). Make them ahead of time and freeze for a quick and easy meal anytime!
Ingredients
Instructions
- Combine Lentils and Tahini: In a food processor, pulse the lentils and tahini until slightly chunky but mostly smooth.
- Mix Everything: Transfer the lentil mixture to a bowl and add the quinoa, kale, herbs, cumin, coriander, paprika, miso, and olive oil. Mix well until everything is evenly combined.
- Shape Patties: With your hands, form the mixture into a large ball. Then, divide the mixture and shape into 4-6 patties, about ½ inch thick.
- Bake: Preheat your oven to 350°F. Line a baking sheet with parchment paper and place the patties on it. Bake for 10 minutes, then flip and bake for another 10 minutes until golden brown and firm.
- Serve & Store: Serve immediately or let them cool completely before storing. These burgers can be kept in the refrigerator for up to 5 days or frozen for up to 3 months.
Equipment
- Food Processor
- Large Bowl
- Baking sheet
- Parchment paper
FAQs
Can I use a different type of lentil?
While brown lentils work great in this recipe, you can also use green lentils or red lentils. Just keep in mind that red lentils cook faster and will create a softer texture. You can also use other cooked beans such as black beans, chickpeas or pinto beans.
I don't have a food processor. Can I still make these burgers?
Yes! If you don't have a food processor, you can mash the lentils with a fork or potato masher until they are mostly smooth with some chunks remaining.
Can I substitute the kale with another leafy green?
Absolutely! Spinach, Swiss chard, or collard greens would all make great substitutes for kale in this recipe.
My burgers are falling apart. How can I make them hold their shape better?
If your burgers are falling apart, make sure first that you are pressing them firmly enough to form a well compressed patty. It that doesn’t do the trick, try adding an extra tablespoon or two of tahini or another binding agent like mashed sweet potato or ground flaxseed. Chilling the mixture for 30 minutes before shaping the patties can also help them hold their shape better.
How do I reheat frozen burgers?
To reheat frozen burgers, thaw them in the refrigerator overnight or heat them in the microwave on defrost setting until warmed through. You can also reheat them in a toaster oven or on the stovetop over low heat.