quinoa burger

These simple vegan buffalo quinoa bites are a quick and healthy appetizer or snack, and are perfect for parties! Served with a creamy ranch dipping too!&nbsp;

Vegan Buffalo Quinoa Bites

15 oz can of white beans

shallot (chopped)

garlic

vegan buffalo sauce

smoked paprika

salt + pepper

quinoa

chickpea flour

tahini

hemp hearts

chives

yeast

onion powder

garlic powder

dill (start with 1)

salt & pepper

lemon

water

Preheat oven to 350ºF. Spray a baking sheet with cooking spray and set aside.

Add half the beans, shallot and garlic into a food processor and pulse until mixture is coming together, 10 – 15 pulses.Add the buffalo sauce and spices and process again until smooth.

&nbsp;Pulse in the remaining beans, the quinoa, and chickpea flour until just combined. Remove lid and stir together to form a dough.

Shape dough into golf ball-sized patties and place on baking sheet. Repeat until no dough remains.

Bake on center rack for 30 minutes, flipping halfway through until the bites are browned and crispy on the outside. Remove and let sit for 5 – 10 minutes.

While the bites are resting, prepare the dressing. Add all the ingredients to a high-powered blender and blend on high until smooth. Taste and adjust seasonings as desired.

Arrange the bites around a bowl of the ranch dip on a serving plate (along with some carrots and celery if desired) and enjoy!

Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of savory delicious flavor and satisfying texture.  Great with a variety of toppings.

Quinoa Chickpea Veggie Burger

red quinoa, rinsed (or regular quinoa)

tablespoon Braggs liquid aminos (or soy sauce)

sage

oregano

garlic cloves, roughly chopped

mushrooms,

carrots

onion, chopped

oz canned chickpeas (1 1/2 cups cooked)

pecans (sub walnuts, hemp seeds, sunflower seeds)

tomato paste

stoneground mustard

Worcestershire (I like the vegan Wizard brand)

sea salt

pepper

In a saucepan add quinoa, Braggs, sage, oregano, garlic cloves and water.  Bring to a simmer, cover and simmer low heat for 15 minutes.  Turn off heat, set aside without lifting the lid!

While quinoa is cooking, place drained chickpeas, mushrooms, carrots and onion on a baking tray.  Drizzle with a little olive oil and a sprinkle of salt.  Slide into the preheated oven, and roast for 20 minutes.  Let cool at least 5 minutes.

In a food processor pulse pecans to a coarse meal, scoop out and set aside.

Without cleaning out the processor add roasted chickpeas, veggies, tomato paste, dijon, Worcestershire, egg, salt and pepper.  Pulse just enough to adhere mixture leaving small chunks of veggies is good.  This just takes a handful of pulses, you want some texture.

Mix together ground pecans with veggie chickpea mixture and quinoa.

Form into 6 patties abound 4.5 ounces each.

Bake on a parchment-lined sheet pan, in the oven for 20 minutes at 350 degrees.  Up to this step can all be done up to two days ahead refrigerating the baked burgers in a sealed container.

To serve pan sear with oil until deep golden crisp on the outside and warm through.  Enjoy with your favorite condiments.

For me this is one of the best Quinoa recipes! I'm a burger fan, and never loved veggie &amp; vegan burgers until I found this one! Thank you.

Made these today and absolutely loved them!
Thank you so much for this wonderful blog.

Used an egg, made no changes but may have added a little too much Worcestershire. Also, mine went right from oven to pan. I’ve frozen a few for later- hoping that helps keep them together.

These burgers were perfect for a quick week day meal. Delicious and nutritious, Win/win!

These were a little "fussy" but worth the extra steps. Mine unfortunately began to crumble after attempting to move them from baking tray to skillet. Having said that; I'm not giving up because the flavor and texture are perfect!!
Suggestions on perhaps one more binding element? 
Also I have a question on Braggs vs Soy Sauce vs Tamari.
I made two recipes from FAHome in the past two days, both called for Braggs (which I was out of) so I substituted in my Tamari (all I had on hand) How will this change the flavors? I know it changes the appearance but does it affect then taste quality?
Thank you for responding. This is my go to site for just about every recipe I make!!!

Delicious! I was out of chickpeas so used kidney beans instead, otherwise made as written. So good! 
Thank you for a yummy burger!

The burger had the best flavor of all I've tried, and I've tried quite a few. I skipped sage in cooking the quinoa, but doubt it made much difference. The burger tends to break apart if I'm not careful, probably due to the crumbly nature of the quinoa. Should I increase the amount of flax egg next time?

Could I use anything else in place of quinoa? I'm hoping to pass this beautiful recipe on to my mom, but I'm not sure she'd use quinoa.

These were a huge hit with my family!  Delicious and held together beautifully! The only minor changes I made were to use more Italian seasonings/dried herbs and less sage. I also added a bit of leftover marinara in place of some of the tomato paste.

We have found the 10 best veggie burger recipes in the world, so you can make veggie burgers at home which are delicious, healthy and don’t fall apart!

10 Best Veggie Burger Recipes in the World

burger buns

quinoa ((½ cup = 100 grams))

grated cheese ((¾ cup = 100 grams))

figs, fresh

avocado

mayonnaise

tsp cumin, ground

tsp coriander

lime

cilantro/coriander, fresh

red onion

tbsp cilantro/coriander, fresh ((or mint))

spinach ((or lettuce))

To cook the quinoa, use double the amount of water to quinoa, add a little salt, and cook until the water has evaporated. Then take it off the heat and cover with a tea towel for five minutes. It should expand and go fluffy and light.

Let it cool down well.

Add the egg, cumin, ground coriander, lime zest and grated cheese.

Season with salt and pepper and stir really well.

Form four patties and fry them on medium heat with normal oil, both sides roughly 3-4 minutes.

Mash up the avocado with mayonnaise, salt, pepper, lime juice and chopped coriander.

Thinly slice a red onion, wash the baby spinach.

Layer out from top to bottom:Bread, mashed avocado, salad leaves, onions, figs, quinoa patty, mint or coriander leaves, mashed avocado, bread.

Full of fantastic texture and nobbly with black beans, these hearty and flavourful quinoa black bean burgers satisfy serious veggie burger cravings. They’re obviously not meat, but they don’t need to be because they stand on their own merits.

Even my meat loving fellas around here love these black bean and quinoa burgers madly. Whether you serve the black bean fritters on buns or on a salad, they’re sure to make you come back for more.

Black Bean Quinoa Burgers

panko bread crumbs

best thing tomatoes (or tomato paste)

olive oil (plus extra for cooking)

onion (grated)

cilantro

taco seasoning

Buns or lettuce leaves

Add all of the ingredients to a large mixing bowl and smash together with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Form 8 to 10 patties and place them on a plate.

Position a frying pan over medium high heat and swirl in about ¼ cup of olive oil. When it is shimmery, gently ease the black bean patties into the pan.

Let them fry, undisturbed, for 3 minutes on the first side, or until the bottoms of the burgers are crispy and deeply browned. Gently turn over and fry for 3 minutes on the second side.

To Cook in a Frying Pan (preferred method):

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Brush or spritz both sides of the patties with olive oil and arrange them on the prepared baking sheet in a single layer with ample space between them. Bake for 20 to 25 minutes, flipping the burgers over halfway through cooking.

To Bake in the Oven:

Preheat the air fryer to 375ºF.

Brush or spritz both sides of the patties with olive oil and arrange them in the air fryer basket in a single layer with ample space between them. You may need to do more than one batch.

Cook for 3 to 4 minutes before flipping the burgers over gently. Air fry for an additional 3 to 4 minutes.

To Cook in the Air Fryer:

Serve on buns or on lettuce leaves with your choice of condiments. Store leftovers in the refrigerator in an airtight container for up to 3 days.

To Serve and Store:

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Top 4 quinoa burger recipes from across the web

The most viewed quinoa burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Buffalo Quinoa Bites

Quinoa Chickpea Veggie Burger

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The most viewed quinoa burger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine