quinoa burgers

These flavorful quinoa burgers are easy to make and keep well in the fridge for several days. Top with hummus and avocado and dig in!

Quinoa Burger Recipe

quinoa

cheddar cheese

carrot (2 to 3 carrots)

onion

garlic

eggs

whole wheat flour

cumin

salt

raw sunflower seeds

olive oil

Hummus or Special Burger Sauce

avocado

Salad greens or lettuce leaves

Cook the quinoa, according to Master Recipe: Perfect Quinoa or Instant Pot quinoa.

In the bowl of a food processor, add carrot and chop enough for 3/4 cup. Remove and add onion and chop enough for 1/3 cup. Remove and add 3 peeled garlic cloves; process until minced.

When the quinoa is done, in a large bowl, thoroughly combine all ingredients except the oil. With wet hands, form the quinoa mixture into 8 patties about 1 inch thick and place on a clean plate or cutting board.

In a large sauté pan with a tight-fitting lid, heat the olive oil over medium-low heat. Add the burgers to the pan, cover, and cook until the bottoms are browned, 6 to 8 minutes. (Covering the pan ensures the burgers cook all the way through the middle without overcooking the outside.) Flip the burgers and repeat, adding another tablespoon of oil if necessary (The pan should not be dry). Sauté in a few batches if necessary, and let cool for a few minutes to firm up.

Serve warm topped with hummus and avocado and wrapped in big lettuce leaves, or over salad greens.

Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing, tasty veggie burgers super convenient to make.

Quinoa and Red Lentil Burgers

quinoa (tan

red lentils

vegetable bouillon cube

quick-cooking oats or quinoa flakes

scallions (thinly sliced)

curry powder

sweet or smoked paprika

cilantro

hot red pepper flakes

Salt and pepper

olive oil (optional)

Preheat the oven to 425º F.

Combine the quinoa, lentils, bouillon cube, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; add the scallions, curry, cumin, and paprika as the water is heating up.

Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired, for a little added richness.

Line a baking sheet with parchment paper. Use a round, 1/2-cup measuring cup to make perfect patties, as shown in the photo below. Spray the inside of the cup with a little olive oil cooking spray.

Grab a level scoop of the quinoa mixture; invert onto the parchment with a sharp tap to release it, then flatten into a 1/2-inch patty with the bottom of the measuring cup. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.

Bake for 15 minutes, then carefully flip each burger, and bake for an additional 15 minutes, or until golden and firm on each side. Remove from the oven.

Serve with or without breads as suggested below in optional embellishments, as well as any of the other additions.

Chipotle Quinoa Burgers - veggie burgers you'll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

Chipotle Quinoa Burgers

chipotle peppers (not the whole can)

each: garlic powder, onion powder, chili powder, cumin

egg, beaten

panko breadcrumbs

Quinoa

Cook quinoa according to package directions. Allow to cool.

Chipotle Quinoa Burgers Step 1

Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

Chipotle Quinoa Burgers Step 2

Add egg and panko

Transfer mixture to a bowl. Using a spoon or your hands, mix with egg and panko. Form into 4 thick burgers. 

Chipotle Quinoa Burgers Step 3

Fry burgers

Heat a generous swish of olive oil over medium high heat (nonstick pan works best here). Add burgers to the pan and fry for a few minutes on each side, flipping carefully to keep them intact, until they are golden brown and crispy on the outside.

Chipotle Quinoa Burgers Step 4

Serve

Serve on buns with spicy mayo, avocado, lettuce, tomato, pickled red onion, whatever suits your fancy! 

Chipotle Quinoa Burgers Step 5

Am also big fan of burger...and this burger looks soo yummy, colorful &amp; more delicious with more easy to make Lindsay....can't wait to bite it....Thanks for sharing...!

I’m just not a fan of these kinds of “wet” burgers on the inside. Still, I just made your burgers and I’m sorry to say that they were far too “moist” for my liking. The flavour is great, though, you’re right, they aren’t “beany” tasting. However, I’m also not a fan of waste, so I crumbled them up, re-fried them and they will make a great taco filling or a tostado topper. Hence my rating of four stars.

This burger looks so scrumptious,  am not vegan but I too would love to taste it. Am sure I will wow my vegan friends. Thanks for sharing!

Soooo good! I made these tonight and they’re incredible. I read some comments about it being too “wet” in the middle and I found that to be my problem too. I added more Panko and after frying them, I put them in the airfyer at 360 for 3-5 mins. Perfectly crisped!

Thanks for posting this tip - I also popped mine in the air fryer after they cooked in the pan and the middles were perfectly cooked this way, plus you can have some yummy broiled cheese on top!! 
We make these burgers at least a few times a month as a great meatless option!

Sooo good! I used black quinoa so mine turned out darker. We also added some cheddar cheese on top 😋

These are the best bean burgers I've ever eaten.  I used half the chipotle amount and it was just mildly spicy.  I loved the crunchy texture, and they held together very well!   It makes a generously-sized burger!

I’m in lockdown in Melbourne, Australia and so sick of trying to come up with healthy meal ideas whilst homeschooling two small kids...I made these for lunch yesterday and they were fantastic! Held together perfectly, crisped up really nicely in the pan and great texture. Definite winner - and my 7 year old son gobbled half of mine up as well!

Delicious!!!!  Will definitely make again🍔

I made these last night, and they were delicious and so easy! Probably the best veggie burger I've ever made! They were super filling, so next time I'm going to make them a little smaller (and then I'll get more, so it's a win-win!)

Big fan of this one!! Only issue was the burger was a little crumbly, which made it hard to flip in the pan and for eating w/o a mess. Otherwise super yummy flavors. Did a brioche bun, tomato, lettuce, sriracha mayo, and some guac.

wow burger, that's my favorite food thank you for sharing the recipe now I can try to make it

https://content.jwplatform.com/videos/gyWerqeY.mp4

Veggie burgers you’ll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.

These amazing butternut squash and lentil patties are the perfect veggie burger. They can be served as appetizers, a side or on top of salads for protein!

Butternut Squash & Lentil Patties

dry green lentils

water

bay leaf

butternut squash (about 1 small)

garlic powder (divided)

smoked paprika (divided)

sea salt (divided)

quinoa flakes (divided)

yeast

spinach

chili powder

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

garlic powder

bakers yeast

Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.

While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.

Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.

Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

Form the mixture into small patties and place on a baking sheet. Bake for 30 minutes, flipping halfway through. Broil at the end if you want a little more browning, but they definitely don't need it.

https://content.jwplatform.com/videos/rYDpTtCf.mp4

Top 4 quinoa burgers recipes from across the web

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Top Tags

Quinoa Burger Recipe

Quinoa and Red Lentil Burgers

Chipotle Quinoa Burgers

Butternut Squash & Lentil Patties

Top 4 quinoa burgers recipes from across the web

The most viewed quinoa burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Burger Recipe

Quinoa and Red Lentil Burgers

Chipotle Quinoa Burgers

Butternut Squash & Lentil Patties

The most viewed quinoa burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine