Put the lentils and quinoa in a large bowl, and mash with a potato masher - or pulse a few times in a food processor - until mixed together, but not mushy.
In a small bowl, whisk together the tahini and apple cider vinegar together until very thick. Add the chipotle powder, smoked paprika, garlic and onion powders, and tamari, and stir in until combined.
Add the tahini mixture to the lentil-quinoa mixture, and stir or mash together until the mixture sticks together when pressed into a ball.
Form the mixture into patties, and follow directions depending on what cooking method you use.
For baking: Lay the patties out on a baking sheet, ideally lined with parchment paper, and bake at 350F for 30 minutes.
For frying: Heat a large pan to medium, add a drizzle of olive oil, and lay the patties in the pan, making sure to get a bit of oil underneath each one. Cook for about 5 minutes on each side, flipping when the burgers start to brown.
For BBQ: Heat the grill to medium-high. If you want to do the burgers right on the grill, clean and spray it with oil. I'd guess they'll take about 10 minutes per side, but keep an eye and let me know what your timing is. Or, you can lay the patties on an older baking sheet, ideally lined with parchment paper, and put on the grill, closing the lid, to bake for about 20 minutes.
These burgers freeze well after they've been cooked, just separate them with parchment or waxed paper in an air-tight container. You can reheat them in the oven, toaster oven, microwave, or BBQ.
Quinoa Lentil Chipotle Burgers https://www.veganook.com/recipes/quinoa-lentil-veggie-burger/ July 5, 2019