In a world increasingly moving towards healthier, more sustainable, and plant-based diets, the humble burger has received a magnificent makeover. Forget the dry, bland, store-bought pucks often associated with veggie burgers. We’re talking about a culinary masterpiece that redefines what a burger can be: a Quinoa Veggie Burger that is truly crave-worthy! This homemade vegan delight is not just easy to whip up; it’s also incredibly hearty, packed with nutrition, bursting with plant-based protein, and naturally gluten-free. So flavorful and satisfying, it promises to win over even the most devoted meat-eaters at your next barbecue or family dinner. Get ready to experience a burger so good, it might just become your new favorite!
For too long, the term “veggie burger” conjured images of disappointment – flavorless, mushy, or crumbly patties that barely held together. My own journey into the world of plant-based eating was initially met with skepticism when it came to these meatless alternatives. The frozen aisle of the grocery store often delivered cardboard-like disks, leading me to believe that a truly delicious veggie burger was an elusive dream. That is, until I began crafting them in my own kitchen!
What started as an experiment quickly evolved into a passion. I discovered the immense satisfaction of creating a burger that was not only incredibly tasty but also boasted a perfect texture – moist on the inside, wonderfully crisp on the outside, and perfectly firm enough to stand up to all your favorite toppings. These homemade quinoa and bean burgers have become a staple in my kitchen, a quick and reliable solution for a healthy, satisfying dinner. Having already perfected popular recipes like the robust black bean burger, the Mediterranean-inspired white bean burger, and the subtly sweet sweet potato burger, I can confidently say that homemade truly is best. And these Quinoa Veggie Burgers? They are destined to become your next obsession.
Why You Will Love These Quinoa Veggie Burgers
- Irresistibly Delicious & Flavorful: These aren’t just good for veggie burgers; they’re simply good burgers. Moist, savory, and packed with layers of flavor, they’ll satisfy your deepest burger cravings. The blend of herbs and spices, combined with umami-rich miso, creates a truly exceptional taste experience.
- Perfectly Sturdy & Grill-Friendly: One of the biggest challenges with homemade veggie burgers is getting them to hold together. Thanks to key binding ingredients like mashed beans, ground flax, and tomato paste, these quinoa patties are incredibly robust. They won’t crumble on your plate, in your bun, or even on the grill!
- Nutrient Powerhouse: Loaded with plant-based protein from quinoa, kidney beans, and walnuts, these burgers are a fantastic source of energy. They also provide essential fiber, healthy fats (especially omega-3s from flax and walnuts), and a host of vitamins and minerals, making them a truly wholesome meal choice.
- Quick & Easy to Prepare: With just about 10 minutes of active prep time, these burgers are surprisingly fast to make. Once the ingredients are mixed, they simply go into the oven, freeing you up to prepare your sides or relax. This makes them ideal for busy weeknights.
- Made with Simple Pantry Staples: You likely have most of the ingredients for these burgers in your pantry right now. No need for obscure or expensive specialty items. This recipe emphasizes accessibility and convenience.
- Naturally Gluten-Free: For those with gluten sensitivities or dietary preferences, these burgers are a dream come true. Quinoa and beans are naturally gluten-free, providing a safe and delicious option for everyone.
- No Special Equipment Needed: Don’t have a food processor? No problem! A fork or potato masher is all you need to mash the beans, and a large spoon works perfectly for scooping. This recipe proves that gourmet results don’t require fancy gadgets.
- Versatile for Any Occasion: These quinoa patties are incredibly adaptable. Serve them on a classic bun with your favorite toppings like creamy guacamole, fresh pesto, crisp greens, or a zesty green tahini sauce. They also make excellent protein additions to salads or bowls.
Essential Ingredients and Smart Substitutions
- Quinoa: The Protein-Packed Base
I typically use a combination of red and white quinoa for a beautiful color contrast and slightly varied texture, but any single color or tri-color quinoa will perform beautifully in this recipe. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it an exceptional ingredient for plant-based diets. It also adds a wonderful subtle nuttiness and delicate texture to the burgers. While you could technically substitute other grains you tolerate well, for a true “quinoa burger” experience, I highly recommend sticking with this versatile superfood.
- Red Kidney Beans: The Unsung Hero of Texture & Binding
Mashed beans are crucial in this vegan recipe, acting as a natural “paste” or binder that helps the burgers hold their shape without falling apart. Red kidney beans offer a robust flavor and creamy texture when mashed, but they are incredibly versatile. I’ve had fantastic success using pinto, black, and cannellini beans as substitutes, each lending its own unique flavor profile. Ensure you rinse and drain your canned beans thoroughly before mashing.
- Fresh Parsley: A Burst of Freshness
Fresh herbs elevate these burgers from good to great, infusing them with bright, aromatic flavors. Fresh parsley is my go-to for its mild, clean taste that complements the other ingredients without overpowering them. However, feel free to experiment with other fresh herbs like oregano, cilantro, basil, or thyme to suit your preference. If fresh herbs aren’t available, you can substitute with 1 tablespoon of dried herbs for a convenient pantry-friendly option, keeping in mind that dried herbs are more concentrated, so use less.
- Tomato Paste: For Richness and Color
Beyond being another vital component of the “glue” that holds these burgers together, tomato paste contributes a deep, savory umami richness. It also imparts a more traditional, appealing “beef-like” reddish-brown color to the quinoa patties. If you don’t have tomato paste, don’t fret! Tomato sauce, marinara sauce, or even a dollop of ketchup or salsa can work as substitutes, though the flavor and color might vary slightly.
- Ground Flaxseed: A Binder with Bonus Nutrition
Instead of traditional bread crumbs, I opt for ground flaxseed (also known as flax meal). This powerhouse ingredient not only acts as an excellent binding agent but also significantly boosts the nutritional value of your burgers. Flax is renowned for its high content of protein, healthy monounsaturated fats, and essential omega-3 fatty acids, making these burgers even healthier. Ground chia seeds are a fantastic alternative if you don’t have flaxseed on hand.
- Seasonings: The Soul of the Burger
Smoked paprika is a star here, imparting a fantastic smoky depth and a more authentic, traditional burger flavor and color. Regular paprika can be used as a substitute if smoked isn’t available. Don’t stop there, though! Feel free to customize your seasoning blend with other favorites like onion powder, garlic powder, chili powder, cumin, or even a hint of curry powder to create a flavor profile that speaks to you. A good dash of salt is also essential to bring out all the flavors.
- Miso Paste: The Umami Secret Weapon
Miso paste is one of my absolute favorite vegan flavor boosters, adding a complex, savory umami depth that is hard to replicate. I usually use chickpea miso for its light flavor, but any light miso paste will work wonderfully, contributing a rich, savory dimension to your burgers. Use whatever variety you have in your fridge; its fermented goodness will elevate the taste profile.
- Finely Chopped Walnuts: For Texture and Nutrition
I love incorporating walnuts for their impressive nutritional profile – they are rich in antioxidants, omega-3 fatty acids, and provide a good dose of plant-based protein. When finely chopped, they add a delightful textural element to the burgers, mimicking the chewiness of meat. Any nut, such as pecans or almonds, would also work, or for a nut-free option, sunflower or pumpkin seeds can be used. I prefer to finely chop walnuts by hand for better control over texture, but a spice grinder or food processor can also do the job efficiently.
Crafting Your Quinoa Veggie Burgers: A Step-by-Step Guide
Start by mashing the drained and rinsed kidney beans in a medium-sized bowl using a fork or a sturdy potato masher. Aim for a mostly mashed consistency, but don’t worry about making it perfectly smooth; leaving some small chunks adds a lovely texture to the finished burgers.
Once the beans are mashed, add your perfectly cooked quinoa to the bowl. Mix these two foundational ingredients thoroughly until well combined. If you haven’t cooked your quinoa yet, refer to the detailed instructions in the recipe card below for best results.
Now, it’s time to add the key wet ingredients that contribute to both flavor and binding. Stir in the tomato paste and miso paste. Mix vigorously until these ingredients are fully integrated into the quinoa and bean mixture, ensuring an even distribution of their rich flavors.
Next, introduce the ground flaxseed, finely chopped walnuts, and all your chosen spices (like smoked paprika and salt). Mix everything thoroughly. The flaxseed will start to absorb moisture, helping to firm up the mixture and act as a powerful binder, while the walnuts add a delightful crunch and richness.
Finally, gently fold in the finely chopped fresh parsley. Adding it last helps preserve its vibrant color and fresh flavor. Mix just enough to distribute the parsley evenly throughout the mixture.
Give the entire mixture one last thorough mix to ensure all ingredients are perfectly incorporated. The mixture should be cohesive and sticky enough to form patties without crumbling.
Using a large cookie scoop or a measuring cup, divide the mixture evenly into 6 portions. This helps ensure consistent burger size and even cooking.
Lightly moisten your hands with water (this prevents sticking!) and gently form each portion into a burger patty, aiming for approximately ¾-inch thickness. Press them firmly to ensure they hold their shape during cooking. Place them on a parchment-lined baking sheet if you’re baking them.
Cooking Your Quinoa Veggie Burgers to Perfection
- Effortless Oven Baking (No Oil Method):
This is my favorite method for a truly hands-off approach and a healthier, oil-free option. Preheat your oven to 425°F (220°C). Place your formed patties on a baking sheet lined with unbleached parchment paper. Bake for 15 minutes, then carefully flip each patty and continue baking for an additional 15 minutes. The result is a beautifully firm burger with a slight crispness, without needing any added oil.
- Stovetop Sizzle (For Extra Crispiness):
If you crave a crispier exterior and a quicker cook time, the stovetop method is for you, though it requires a bit more attention. Heat 1-2 tablespoons of your preferred cooking oil (like olive or avocado oil) in a heavy skillet (cast iron works wonderfully) over medium heat. Once the oil is shimmering, carefully place the burger patties in the skillet, ensuring not to overcrowd it. Cook for about 5 minutes until the bottom is golden brown and crispy. Gently flip the burgers with a spatula and cook for another 4-5 minutes on the second side until equally browned and heated through.
- Grilling Glory (For that Smoky Flavor):
Yes, you can absolutely grill these quinoa veggie burgers! Their robust structure makes them surprisingly grill-friendly. The key is to ensure your patties are well-compressed when you form them – this helps prevent them from falling through the grates. Before placing them on the grill, lightly spray your grill grates with cooking oil or, for the best results and absolute peace of mind, use a grill topper pan. Preheat your grill to medium heat. Cook the burgers for about 5 minutes undisturbed to allow a crust to form. If they don’t easily release when you try to flip them, cook for an additional 3-4 minutes until they do. Flip them and cook for another 3-5 minutes on the second side until heated through and nicely charred.
Serving Suggestions: What to Pair with Your Quinoa Patties
- The Classic Burger Experience:
Pile your quinoa patty high on a soft bun (toasted or untoasted, whole wheat or gluten-free) with all your favorite burger toppings! Think crisp lettuce, ripe tomato slices, crunchy pickles, creamy avocado or a dollop of fresh guacamole, tangy pickled red onions, a generous spread of thousand island dressing, or a smoky homemade BBQ sauce. The beauty of these versatile patties is that they truly shine with any toppings you’d traditionally enjoy on a burger.
- Perfect Side Dishes:
Elevate your burger meal with these delicious accompaniments. Crispy sweet potato fries, perfectly seasoned maple miso potato wedges, or crunchy pesto smashed potatoes make excellent pairings. For a lighter touch, a side salad is always a great choice.
- Fresh & Flavorful Salads:
Balance the richness of the burger with a refreshing side. A simple green salad with capers, a vibrant summer slaw with ginger miso dressing, or a crisp simple cabbage salad will cut through the richness and add a delightful crunch.
Storage, Reheating, and Freezing Tips for Meal Prep
These Quinoa Veggie Burgers are fantastic for meal prepping, making healthy eating convenient throughout the week. You can easily make a batch ahead of time and store them for quick meals.
- Storing Cooked Burgers:
Allow your cooked burgers to cool completely to room temperature. Then, place them in an airtight container in the refrigerator, where they will stay fresh and delicious for up to 5 days. You can layer them with small pieces of parchment paper to prevent sticking.
- Reheating Instructions:
To reheat, you have several options:
- Stovetop: Heat a tablespoon of oil in a heavy skillet over medium heat. Reheat the burgers for 3-4 minutes per side, until they are heated through and regain a pleasant crispness.
- Toaster Oven: For individual burgers, a toaster oven works wonders. Reheat for about 10 minutes at medium-high heat.
- Conventional Oven: For multiple burgers, preheat your oven to 350°F (175°C). Place the burgers on a baking sheet and heat for 10-15 minutes, or until thoroughly warmed.
- Freezing for Long-Term Storage:
These burgers freeze exceptionally well, whether cooked or uncooked, making them perfect for future meals.
- Cooked Burgers: Once fully cooled, place cooked burgers in freezer-safe containers or freezer bags, separated by parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Uncooked Patties: For raw patties, lay them flat on a parchment-lined baking sheet and freeze for at least 2 hours, or until solid. Once frozen, transfer the individual patties to a freezer-safe container or bag, again using parchment paper between layers. Store for up to 3 months. When ready to cook, thaw the patties in the fridge and then cook as directed in the recipe (oven, stovetop, or grill).
Explore More Wholesome Veggie Burger Recipes
If you’ve fallen in love with these Quinoa Veggie Burgers, you’ll be thrilled to discover more delicious and healthy plant-based options that are just as easy to make and equally satisfying. Expanding your repertoire of homemade veggie burgers opens up a world of flavors and textures, ensuring you never get bored with your plant-powered meals. Each recipe offers a unique blend of ingredients, creating distinct tastes that cater to various preferences. From the earthy richness of black beans to the creamy consistency of white beans and the subtle sweetness of sweet potatoes, there’s a veggie burger for every craving and occasion. Dive in and find your next favorite!
- Sweet Potato Black Bean Burgers
- Black Bean Veggie Burgers
- Homemade White Bean Veggie Burgers
- Vegan Ground Beef Recipe with Mushrooms & Lentils
Your feedback is invaluable! If you enjoyed making and tasting these Quinoa Veggie Burgers, please consider leaving a five-star rating and a comment below. Sharing your culinary creations helps inspire others and supports your favorite food bloggers. Don’t forget to share your beautiful photos on Instagram by tagging me @dkhealthcoach and using the hashtag #debraklein so I can see your delicious results!
📖 Recipe
Quinoa Veggie Burgers
Debra Klein
Quinoa burgers are a delicious vegan alternative to a classic burger. This veggie burger is hearty, healthy, high in protein, and gluten-free, proving that plant-based can be incredibly satisfying.
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10
30
40
Main Course
American
6 Burgers
191 kcal
Equipment
- Cookie scoop set
- Potato Masher
- Garlic press
- Glass Mixing Bowls with Lids
- Parchment Baking Paper
- Half Sheet Baking Pans
- Fine mesh strainer
Ingredients
- ⅓ cup dry quinoa* uncooked
- ⅔ cup water
- 1 15.5-oz can red kidney beans*
- ⅓ cup tomato paste [½ 6-oz can]
- 1 Tablespoon miso paste
- 1 Tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ cup finely chopped walnuts*
- ⅓ cup ground flax
- ½ cup finely chopped fresh parsley*
Instructions
- Prepare quinoa: Rinse quinoa well under cold water using a fine-mesh strainer. Combine the rinsed quinoa, water, and a pinch of sea salt in a small pot. Bring the mixture to a boil, then cover the pot, reduce the heat to a simmer, and cook for 13 minutes, or until all the water has been completely absorbed and the quinoa is fluffy. Let it sit, covered, for 5 minutes before fluffing with a fork.
- If you plan to cook your burgers using the oven method, preheat your oven to 425°F (220°C) and line a rimmed baking sheet with unbleached parchment paper.
- Finely chop the walnuts. It’s perfectly fine to leave a few slightly larger pieces for added texture. Separately, finely chop the fresh parsley.
- In a medium-sized mixing bowl, mash the drained red kidney beans with a fork or a potato masher. You want them mostly mashed, but leaving some small chunks will provide a pleasant texture in the final burger. Once mashed, add the cooked quinoa to the bowl and mix well to combine these primary ingredients.
- Add the tomato paste and miso paste to the quinoa and bean mixture. Stir vigorously until these wet ingredients are thoroughly incorporated and evenly distributed, contributing both flavor and binding properties.
- Next, add all your chosen spices, including the smoked paprika, dried oregano, and salt. Mix thoroughly until the spices are well integrated into the mixture, ensuring every bite is seasoned perfectly.
- Now, incorporate the finely chopped walnuts and ground flaxseed. Mix until these dry binding agents and textural elements are completely and evenly distributed throughout the burger mixture. The flaxseed will begin to absorb moisture, helping the patties hold their shape.
- Finally, add the finely chopped fresh parsley. Gently fold it into the mixture just until it’s evenly distributed, ensuring its freshness and vibrant color are maintained.
- Use a large cookie scoop or a measuring cup to divide the mixture into 6 equal portions. Lightly moisten your hands with water (this prevents sticking!) and form each portion into a burger patty, approximately ¾-inch thick. Press them firmly to ensure they are compact and will hold together during cooking.
- NO OIL OVEN COOKING: Place the formed patties on the prepared baking sheet. Bake in the preheated 425°F (220°C) oven for 15 minutes. Carefully flip each patty and continue baking for an additional 15 minutes, until golden brown and firm.
- TO COOK ON THE STOVETOP: Heat 2 tablespoons of oil (such as olive or avocado oil) in a heavy skillet (cast iron is excellent) over medium heat. Once hot, add the burger patties to the skillet, being careful not to overcrowd. Cook until the bottom is golden brown and crispy, which should take about 4-5 minutes. Carefully flip the burgers and cook for another 4 minutes on the other side until equally browned and heated through.
- Serve your Quinoa Veggie Burgers warm or at room temperature with your desired buns, toppings, and side dishes. Enjoy!
Notes
QUINOA: ⅓ cup of dry quinoa, when cooked with ⅔ cup of water, will yield approximately 1 cup of fluffy cooked quinoa, which is the amount needed for this recipe. I enjoy using a combination of white and red quinoa for visual appeal and a slightly varied texture, but any single color or even tri-color quinoa will integrate perfectly into these burgers.
BEANS: While I’ve specified red kidney beans for their robust flavor and creamy texture, this recipe is highly adaptable. You can successfully substitute other types of beans such as pinto beans, black beans, or cannellini beans, depending on your preference and what you have on hand. Just ensure they are thoroughly rinsed and drained before mashing.
WALNUTS: For the best control over the texture, I recommend finely chopping the walnuts by hand. However, for convenience, you can certainly use a coffee grinder or a spice grinder to achieve a fine chop. If you need a nut-free alternative, finely chopped sunflower seeds or pumpkin seeds make excellent substitutes, offering a similar crunch and nutritional boost.
PARSLEY: Fresh parsley adds a bright, herbaceous note to these burgers. Should you wish to experiment or if parsley is unavailable, other fresh herbs like cilantro, oregano, or basil are wonderful choices. If fresh herbs are not accessible, you can substitute with 1 tablespoon of dried herbs, keeping in mind that dried herbs are more potent, so use them sparingly.
Nutrition
Serving: 1g
Calories: 191kcal
Carbohydrates: 20g
Protein: 8g
Fat: 10g
Saturated Fat: 1g
Polyunsaturated Fat: 9g
Sodium: 298mg
Fiber: 6g
Sugar: 3g
Note
The nutrition calculations were performed using online tools and are estimates. To ensure the most accurate nutritional information for any given recipe, it is recommended to calculate the data with the actual ingredients you use. You are ultimately responsible for verifying the accuracy, completeness, and utility of any nutritional information provided.
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