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Our delicious and easy Quinoa Burger recipe has the best flavor and texture; you won't miss the meat! It's perfectly seasoned and packed with protein. Lauren Allen
Really, these Quinoa Burgers are proof that meatless burgers are just as good. I first fell in love with a Quinoa Burger years ago at a dine-in movie with my sister and I knew immediately I wanted to create my own; I couldn’t believe how incredible it was! It was different than the Black Bean Burger, and has a meatier texture and nuttier flavor from the quinoa. Be sure to load it with all the toppings.
How to Make Quinoa Burgers
Combine and Shape: Mix quinoa, brown rice, chopped spinach, red bell peppers, panko breadcrumbs, eggs, and spices in a large mixing bowl. Cover and refrigerate for 30 minutes then shape into patties using a 1/2 cup measuring cup.
Lauren Allen
Cook and serve: In a large skillet over medium heat, use an oil sprayer to add a little oil to the bottom of the pan. Cook for 3-4 minutes on each side, until crisp and golden brown on both sides, flipping once. For grilling, check out my tips in the recipe card! Serve on a whole wheat bun or in a lettuce wrap and top with your favorite toppings like provolone, spicy arugula, tomato, red onion, ripe avocado, and our homemade Thousand Island Dressing.
2 cups cooked quinoa (368g cooked), about 1/2 cup dry
1 cup cooked brown rice (170g cooked)
1/2 cup fresh spinach leaves (15g), finely chopped
1/2 red bell pepper , finely diced
2 large eggs , slightly beaten
1/2 cup Panko bread crumbs (25g), or rolled oats
1/4 cup plain Greek yogurt (57g), or mayonnaise
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
salt and freshly ground black pepper, to taste
Assembly:
5 burger buns
5 slices provolone cheese
1 1/2 cups baby arugula (30g)
1 tomato, thinly sliced
1 onion, thinly sliced
1 avocado, thinly sliced
Your favorite sauce, try homemade Chick-fil-A sauce, BBQ sauce, Ranch, or Thousand Island Dressing
Quinoa mixture: Squeeze the diced red bell pepper in paper towels to remove excess liquid. Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed.
Refrigerate: Cover bowl and refrigerate for at least 30 minutes.
Form patties: Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Form 5 patties.
Cook: Heat a large skillet over medium heat. Add a little oil to the pan or spray really well with non-stick cooking spray. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. Carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
Assemble: Serve burgers on a bun topped with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.
Lauren Allen
Notes
Yield: 5 Quinoa Burgers.
Serving Size: 1 Quinoa burger patty.
Make Ahead Instructions: Make the quinoa burger patties and store them, uncooked and covered, in the fridge up to 2 days ahead of time.
Freezing Instructions: These quinoa burgers freeze really well! Lay the uncooked patties flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them. Grill veggie burgers from frozen or thaw them in the refrigerator overnight.
