If you’re searching for a lentil burger recipe, these gluten-free red lentil and quinoa patties are packed with flavor and simple to prepare. Red lentils break down as they cook, creating a natural binder for quinoa, gluten-free oats, curry, and warming spices that support digestion.
After I reintroduced legumes following a low FODMAP period, red lentils were among the first I could tolerate. They cook down into a soft texture that’s easier to digest than firmer lentils like green or black, so they work especially well in dishes where they blend into the other ingredients.
Rather than serving them as a big bowl of dahl or soup, I like to use red lentils in smaller amounts as an accent to other ingredients. In these quinoa and lentil burgers the lentils act as a subtle, binding element—adding creaminess and body without overwhelming the patty.
What forms the base of these gluten-free lentil burger patties?
The idea began as a riff on the flavors and textures of kitchari, translated into a handheld patty. Cooked together, quinoa and red lentils soften and meld—lentils effectively “melt” into the quinoa creating a sticky, moldable mixture. Gluten-free oats help absorb moisture and add a bit of body without gluten.
Instead of traditional kitchari seasonings I use Madras curry powder, cumin, turmeric, and a pinch of Aleppo pepper or chili flakes for heat, plus sautéed onion for sweetness. Once the quinoa, oats and lentils are cooked, you portion and shape the mixture into patties and bake at a high temperature until crisp.
The finished burgers are brightened with a cooling mint raita—an Indian-style tzatziki. Crisp cucumber, fresh mint (or cilantro), a touch of jalapeño for heat, and yogurt create a refreshing contrast to the warm spices of the patties. To make the recipe vegan, use coconut yogurt. To make it low FODMAP, substitute 2 diced carrots for the onion and limit the portion to one patty per serving.
These red lentil burgers are great for meal prep—make a batch for lunches or keep them on hand for a vegetarian or vegan option at end-of-summer cookouts. Store the raita separately and refresh the burgers in a 400°F oven for 5–10 minutes before serving to recrisp.
Below is the full gluten-free curried red lentil veggie burger recipe with quinoa, oats, and digestion-friendly spices.
With health and hedonism,
Phoebe
Curried Red Lentil Veggie Burgers (Gluten-Free)
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Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 red onion, finely diced
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon Aleppo pepper or ½ teaspoon chili flakes
- 1 teaspoon salt
- 1 cup uncooked quinoa
- ½ cup red lentils
- 1/3 cup gluten-free rolled oats
- ½ cup chopped mint or cilantro, divided
- 1 cup full-fat yogurt or coconut yogurt
- 1 jalapeño, ribs and seeds removed
- 1 small Kirby or Persian cucumber, roughly chopped
- 1 tablespoon fresh lemon juice
- 8 gluten-free burger buns, toasted
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium lidded stockpot, heat the oil over medium heat. Sauté the onion until translucent, about 5 minutes. Stir in the curry powder, cumin, turmeric, pepper flakes, and salt, then add the quinoa, red lentils, and oats. Cook 2 minutes until fragrant. Add 3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is cooked and most of the liquid is absorbed, about 15 minutes.
- Remove the lid and let the mixture cool until it’s safe to handle. Stir in half of the chopped mint or cilantro.
- Grease a 1/3-cup measure and use it to portion the quinoa mixture into 8–10 mounds on the prepared baking sheet. With damp hands, shape each mound into a 1-inch-thick patty, compacting so they hold together. Bake until the bottoms form a brown crust, about 15 minutes. Flip the patties and bake another 10 minutes until firm and crispy.
- While the burgers bake, make the raita: combine the yogurt, remaining mint or cilantro, jalapeño, cucumber, lemon juice, and ¼ teaspoon sea salt in a small bowl.
- Serve the burgers on toasted buns with the raita and extra herbs, or enjoy bun-less as a snack.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!