Quinoa burgers are a delicious vegan alternative to a classic burger. This veggie burger is easy to make, hearty, healthy, high in protein and gluten-free. Even meat eaters will love this quinoa patty…it’s THAT good!
A completely crave worthy veggie burger? YES!! It’s moist and tasty, super satisfying…plus the texture is just what you’d expect in a burger. Yes, please!
I was never really a fan of veggie burgers…until I started making them myself! Now, I know just how tasty they can be and I often rely on them for a quick and easy dinner.
Good thing I’ve perfected the black bean burger, white bean burger and even a sweet potato burger. Honestly, homemade veggie burgers are the best…and you are going to LOVE these quinoa veggie burgers.
Ingredients and Substitutions
- QUINOA: I used a combination of red and white quinoa. Any color or a combo will work well in this recipe. You could also sub quinoa for any grain that you tolerate well….but then, is it really a quinoa burger?
- RED KIDNEY BEANS: Mashed beans act like a paste in this vegan recipe. You can sub any type of bean for the kidney beans. I’ve used pinto, black and cannellini beans in this recipe with great success.
- FRESH PARSLEY: Fresh herbs offer so much flavor to these burgers. Sub fresh oregano, cilantro, basil or thyme. If you don’t have fresh herbs, you can use 1 Tablespoon of dried and make it a real pantry recipe!
- TOMATO PASTE: Another piece to the “glue” that holds these burgers together. I also like the way the tomato paste gives these quinoa patties a real beef like color. If you don’t have any, use tomato sauce, marinara sauce or even ketchup or salsa.
- GROUND FLAX: In lieu of bread crumbs, I like using ground flax. In addition to acting as a binding, flax adds protein, healthy fats and omega 3s. You can substitute with ground chia seeds.
- SEASONINGS: smoked paprika adds a terrific smoky authentic burger flavor…and more of that traditional burger color! Substitute any paprika. You can also use onion powder, garlic powder, chili powder, cumin, curry powder or other flavor profile spices that you like.
- MISO PASTE: One of my favorite vegan umami flavor boosters. I used chickpea miso, but any light miso will add great flavor. Use what you have.
- FINELY CHOPPED WALNUTS: I like the nutritional profile of walnuts (hello antioxidants, omega 3s, and super plant based protein), but any nut will work. You could also substitute sunflower or pumpkin seeds. I finely chopped my walnuts by hand, but you could use a spice grinder too.
How to make veggie burgers from scratch
Make the veggie burger mixture:
- Mash beans with a fork or potato masher.
- Add quinoa and mix well.
- Stir in remaining wet ingredients: tomato paste and miso.
- Add ground flax, chopped nuts and spices and mix thoroughly.
- Add chopped parsley.
- Mix well until everything is fully incorporated.
Use a large scoop and divide mixture evenly into 6 portions. Then, using wet hands, form each portion into 3/4″ thick burger patties.
How to cook veggie burgers:
- NO OIL OVEN METHOD: Not only does this method require no oil, but it’s hands off…super easy. Preheat oven to 425. Bake for 15 minutes, flip and then bake for 15 additional minutes.
- STOVETOP METHOD: This method produces a crispier burger and also takes less time to cook, but you need to be present and paying attention. Heat oil in heavy skillet over medium heat. Cook until bottom is crispy, about 5 minutes, carefully flip and then repeat on other side.
Why you will love these Quinoa Veggie Burgers
- They’re DEE-Lish! Moist and flavorful, just yummy!
- Quinoa veggie burgers hold together well. Won’t fall apart while cooking. You can even put them on the grill!
- Loaded with plant-based protein.
- Quick and Easy to make. 10 minutes to prep and then into the oven!
- Made with simple pantry ingredients.
- Naturally gluten-free.
- No special equipment needed….mash with a fork, scoop with a large spoon….use what you have to get it done!
- Perfect to serve with your favorite burger toppings like guacamole, pesto, greens, and dressing.
Make sure burgers are completely cool and then store in airtight container in the fridge for 5 days or the freezer for up to 3 months.
You can reheat veggie burgers on the stovetop with a Tablespoon of oil in a heavy skillet, 3-4 minutes per side until heated through. Or, heat in a toasted oven for 10 minutes. They can also be reheated in a regular oven on 350 for 10-15 minutes, until heated through.
What to serve with quinoa patties
- Buns and toppings! Pickles, grilled onions, avocado slices or guacamole. Lettuce, tomatoes, thousand island dressing or BBQ sauce. Whatever you would put on any other burger will be what you like best on this one!
- Sweet potato fries, potato wedges or smashed potatoes.
- Simple Green Salad, Cole Slaw, or a simple cabbage salad.
- Don’t forget some dessert: Brownies or chocolate chip cookies would be awesome….unless you prefer a healthy pie!
- 1/3 cup dry quinoa* (uncooked)
- 2/3 cup water
- 1 (15.5-oz) can red kidney beans*
- 1/3 cup tomato paste [1/2 (6-oz) can]
- 1 Tablespoon miso paste
- 1 Tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup finely chopped walnuts*
- 1/3 cup ground flax
- 1/2 cup finely chopped fresh parsley*
- Prepare quinoa: Rinse quinoa well. Combine quinoa, water and a pinch of sea salt in a small pot. Bring to a boil. Cover and reduce to simmer for 13 minutes, or until water has been totally absorbed.
- If using the oven method, preheat oven to 425 and line rimmed baking sheet with unbleached parchment paper.
- Finely chop walnuts. It's OK to leave a few bigger pieces for texture. FInely chop parsley.
- In a medium sized bowl, mash beans with a fork or potato masher, leaving some chunks for texture. Mix in the quinoa.
- Add in tomato paste and miso, then mix well.
- Add spices and mix well.
- Next add walnuts and flax and mix until thoroughly incorporated.
- Last, add the parsley and mix thoroughly.
- Use a large scoop and divide into 6 even portions. Using wet hands, form into burger patties, about 3/4" thick.
- NO OIL OVEN COOKING: Place patties on the prepared baking sheet and bake for 15 minutes. Carefully flip and bake for additional 15 minutes.
- TO COOK ON THE STOVETOP: Heat 2 Tablespoons oils in heavy skillet over medium heat. Add burger patties and cook until golden brown and crisp on the bottom. This will take 4-5 minutes. Flip and then cook for 4 minutes on other side.
- Serve warm or at room temperature with desired toppings.
QUINOA: 1/3 cup dry quinoa, cooked with 2/3 cup water will yield 1 cup cooked quinoa. I used a combo of white and red quinoa. Any color, or even tri-color will work well in this recipe.
BEANS: I used red kidney beans, you could also use pinto, black or cannellini beans.
WALNUTS: I chopped by hand, you could also use a coffee grinder, or spice grinder. A good substitute for walnuts would be sunflower or pumpkin seeds....be sure they're finely chopped.
PARSLEY: Substitute any fresh herb. Good choices are cilantro, oregano, or basil. If you don't have access to fresh herbs, substitute 1 Tablespoon dried.
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Amount Per Serving Calories 191Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 298mgCarbohydrates 20gFiber 6gSugar 3gProtein 8g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.