Quinoa veggie burgers are a delicious vegan alternative to a classic burger. This homemade vegan 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!

Veggie burger patties spread out, surrounded by walnuts and fresh herbs.

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Why you will love these
Ingredients and Substitutions
How to make them
How to cook veggie burgers
What to serve with quinoa patties
How to store
More healthy Veggie Burger Recipes
📖 Recipe

A completely crave worthy veggie burger? YES!! These quinoa veggie burgers are 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! The ones you buy in the freezer section of the grocery store taste like cardboard! But these homemade quinoa and bean burgers are so tasty…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. So much goodness to choose from. Honestly, homemade veggie burgers are the best…and you are going to LOVE these quinoa veggie burgers.

Why you will love these

Veggie burger with lettuce, tomato and secret sauce, in a bun,

They’re DEE-Lish! Moist and flavorful, just yummy!
They 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 green tahini sauce.

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 them

Potato masher squishing red kidney beans in a glass bowl.

Mash beans with a fork or potato masher in a medium sized bowl.

Cooked quinoa and mashed kidney beans in a bowl with wooden spoon.

Add cooked quinoa and mix well. See recipe card for instructions on cooking quinoa if you haven’t done it yet.

Tomato paste and miso paste on top of a mixture of quinoa and mashed beans.

Stir in remaining wet ingredients: tomato paste and miso.

Veggie burger mixture with ground flax and almond flour.

Add ground flax, chopped nuts and spices and mix thoroughly.

Chopped fresh parsley on top of a veggie burger mixture in a glass bowl.

Add chopped parsley.

Mashed beans, quinoa, spices and herbs combined to make a veggie burger batter that's brownish red.

Mix well until everything is fully incorporated.

Portioning out veggie burgers onto a parchment lined baking sheet with a large scooper.

Use a large scoop and divide mixture evenly into 6 portions.

Six veggie burger patties on a parchment lined baking sheet.

Then, using wet hands, form each portion into ¾″ thick burger patties.

How to cook veggie burgers

Veggie burger patties on a parchment lined baking sheet.

No oil veggie burgers in the oven: 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 quinoa 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.
Veggie Burgers on the Grill: Make sure you press your burgers together, compressing as much as possible so they don’t fall apart. Spray your grill with cooking oil or use a grill topper pan for best results. Cook on preheated grill for 5 minutes, undisturbed. Flip. If it’s not easy to flip, cook for additional 3-4 minutes until easy release occurs. Cook on second side for 3-5 minutes.

What to serve with quinoa patties

Buns and toppings! Pickles, avocado slices or guacamole. Lettuce, tomatoes, pickled onions, 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.

How to store

Store: 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.
Reheat: 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 toaster oven for 10 minutes. They can also be reheated in a regular oven on 350 for 10-15 minutes, until heated through.
Freeze: Freeze already cooked burgers in freezer safe containers for 3 months. Lay uncooked veggie burger patties on parchment and place in the freezer for at least 2 hours. Transfer to freezer safe container and keep frozen for 3 months. Thaw in the fridge and then cook as directed.

More healthy Veggie Burger Recipes

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Quinoa Veggie Burgers