Vegan Burgers with Raspberry Chutney

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  • 7 oz lentils
  • 5 oz quinoa
  • 7 oz spinach
  • 2 carrots
  • 1 garlic clove
  • 2 or 3 tbsp breadcrumbs
  • Virgin olive oil
  • Salt and pepper
For the raspberry chutney:
  • 7 oz raspberries
  • 2 onions
  • 1 tbsp sugar
  • 5 1/3 tbsp (2.7 fl oz) apple cider vinegar
  • Pepper
  • Olive oil
  • Salt
  • Ginger


Soak the lentils in water overnight and drain. In case of using pre-cooked can lentils, wash and drain.

Boil the quinoa and once cooked, drain all the water until it is loose. Do the same with the spinach, once cooked, drain well so that they loose all the water. That way the burger dough will be compact.

Wash and chop the carrot and garlic, and sauté together in a pan with some virgin olive oil.

In a big bowl, mix the lentils, quinoa, spinach, and the sauté, until obtaining a compact dough. If necessary, add some breadcrumbs for more consistency. Season with salt and pepper to taste.

To assemble the burger patties:
Make balls of around 5.5 ounces of dough, then crush them a little, in the shape of a disc, until obtaining the desired thickness. Next, heat a bit of oil in the same pan used for the carrot and garlic sauté, and once it is very hot, brown the burger patties until done.

For the chutney: julienne the onions, put them in a pan with a dash of oil, a pinch of salt, wait until is sweats a little, and add the sugar, stirring until slightly caramelized. Add the raspberries and vinegar, and stir well. Cook uncovered for 40 minutes, keeping an eye on it. Add some grated ginger, salt, and pepper to taste.