Recipes > Legumes, Breakfast

Vegan burger with lentils and Quinua Real flakes

Soups & creams
Picture from Emanuela Gornati


  1. Heat the oven to 200 degrees.
  2. In a pan, saute the onion with a tablespoon of oil and cumin until soft. 
  3. Pour some salt, add the carrot and the zucchini and continue cooking until vegetables are tender.
  4. Incorporate the cooked lentils and mix well. Let cool.
  5. Grind the garlic and parsley finely and add to the mixture.
  6. Add the Quinua Real flakes and mix all ingredients until a homogeneous mass that can be molded.
  7. With wet hands, give a burger shape to the mix and dispose on a baking sheet lined with paper.
  8. Bake 10-15 minutes at 200 degrees.
  9. To prepare the vegan mayonnaise, incorporate into a big and narrow glass soy milk, lemon juice, salt and mustard (optional). Whisk all the ingredients and add the oil slowly until a creamy texture.
  10. Serve the burger with a lettuce leaf, grated carrots, avocado strips, tomato and vegan mayonnaise.


    (for 8 hamburgers)
  • 200 g of cooked lentils
  • 1 chopped onion or spring onion
  • 2 carrots cut into small cubes
  • 1/2 zucchini cut into small cubes
  • 4 tablespoons of Quinua Real flakes
  • Fresh parsley
  • 1/2 clove garlic
  • 1 teaspoon of cumin
  • Salt and oil

  • Ingredients for the vegan mayonnaise

  • 1/2 cup of soy milk
  • 1 cup of sunflower oil
  • A pinch of salt
  • Juice of half lemon
  • 1 teaspoon of mustard (optional)


"Conserve the vegan mayonnaise in the refrigerator to achieve a thicker texture."

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