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Spicy Protein-Rich Lentil Burgers With Avocado Dressing [Vegan, Gluten-Free]

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These gluten-free vegan spicy lentil quinoa burgers offer a flavorful blend of protein-rich plant-based ingredients with a little kick. Since these burgers are composed of lentils and quinoa, they may crumble when eaten in a bun. If that annoys you, we suggest enjoying these with a fork over a bed of baby romaine with chunks of baked sweet potato, sliced tomato, and a tart avocado dressing.

Spicy Protein-Rich Lentil Burgers With Avocado Dressing [Vegan, Gluten-Free]


18 patties

Cook Time



For the Lentil Taco Meat:

  • 1 cup brown or green lentils
  • 1 14-ounce can diced tomatoes with green chilis
  • 1/2 medium onion, chopped
  • 1 tablespoon dried parsley
  • 1 tablespoon taco seasoning, or more to taste
  • 2 2/3 cups water

For the Patties:

  • 1 tablespoon ground chia seeds
  • 1/4 cup water
  • 1 15.5-ounce can low sodium pinto beans, drained and rinsed
  • 2 cups lentil taco meat
  • 1/3 cup mashed baked sweet potato
  • 1/4 cup pumpkin seeds
  • 2 tablespoons salsa
  • 1/2 medium onion, chopped
  • 1 large stalk of celery, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon taco seasoning
  • 2 cups quinoa, cooked
  • 1/4 cup olive oil

For the Avocado Dressing:

  • 1/2 of a large avocado, peeled
  • 1/2 cup water
  • Juice from 1/2 of 1 lemon
  • 2 teaspoons nutritional yeast
  • 1/4 teaspoon garlic granules
  • 1/8 teaspoon fine sea salt


To Make the Lentil Taco Meat:

  1. Rinse and sort lentils and then place in rice cooker. Add remaining ingredients and stir to mix.  Close lid and cook on white rice setting.
  2. Midway through cooking, after about 20 minutes, carefully open lid and stir ingredients a few times with a long handled wooden spoon. Close lid and continue cooking.
  3. When the cooking cycle ends, open the lid and stir ingredients a few times and then close and let sit for 10 minutes on the keep-warm setting.
  4. Carefully transfer ingredients from rice cooker to a large bowl.
  5. Partially blend the mixture with 3-4 bursts of an immersion blender or place 1-2 cups in a blender or food processor, mix then return to the bowl and stir.

To Make the Burgers:

  1. Preheat oven to 400ºF.
  2. Add ground chia seeds to 1/4 cup of water and stir with a wire whisk. Set aside to thicken.
  3. Add pinto beans to a large mixing bowl and mash with a potato masher.
  4. Add chia seed mixture, lentil taco meat, mashed sweet potato, pumpkin seeds, salsa, onion, celery, garlic, nutritional yeast, and taco seasoning to the mashed pinto beans and stir with a large spoon until well mixed.
  5. Add cooked quinoa to the mixture and stir until well mixed.
  6. Line a large baking sheet with parchment paper.
  7. Form burger mixture into patties by rolling and flattening large spoonfuls between your hands.
  8. Place patties on parchment paper and lightly brush tops with olive oil.
  9. Bake at 400ºF for approximately 15 minutes then carefully turn patties, brush tops with olive oil and bake for another 15 minutes.

To Make the Avocado Dressing:

  1. Combine avocado, 1/2 cup water, lemon juice, nutritional yeast, garlic granules, and salt in a blender and blend until smooth and creamy.





Proof that nutritious, gluten-free meals can be delicious, affordable and quick and easy to prepare. Hi – I’m Margaret Helthaler. I’ve been a whole food plant-based nutrition advocate since I adopted a plant-based diet in 2011. When my daughter was diagnosed with a wheat allergy, I added gluten-free to the mix. We both lost weight, felt great, and learned that healthy doesn’t have to be hard. Nutritious meals can be delicious, affordable and quick and easy to prepare. I share more simple whole food plant-based, gluten-free recipes on Veggie Primer.



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