Best Epic Crispy Quinoa Veggie Burger Recipes

QUINOA VEGGIE BURGER

Quinoa Veggie Burger image

These are by far the best veggie burgers I've found. I now have to quadruple the recipe, and several friends/neighbors buy them from me when I make a batch. I make them as thick as a regular burger, about 3/4" thick, not a thin patty. Leave out the cheese for a vegan version.

Provided by Sayvias Dad

Categories Vegan

Time 1h

Yield 6 3/4, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup water
1/2 cup red quinoa
1 tablespoon oil (of your choice)
1 cup onion, diced
2 cups mushrooms, finely chopped
1 garlic clove, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons cornstarch
1/2 cup whole pecans, toasted and finely chopped
1 tablespoon gluten-free soy sauce
2/3 cup gluten-free fat-free cheddar cheese
1/3 cup gluten-free quick-cooking rolled oats

Steps:

Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once).
Sauté onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop ½cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 190.2, Fat 10.3, SaturatedFat 1.2, Cholesterol 31, Sodium 210.5, Carbohydrate 20.5, Fiber 3, Sugar 2, Protein 5.5

CUMIN QUINOA PATTIES

Cumin Quinoa Patties image

These easy burgers taste amazing, and the quinoa gives them a hearty texture. They're a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time-it freezes very well. Enjoy! -Beth Klein, Arlington, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup water
1/2 cup quinoa, rinsed
1 medium carrot, cut into 1-inch pieces
1 cup canned cannellini beans, rinsed and drained
1/4 cup panko bread crumbs
3 green onions, chopped
1 large egg, lightly beaten
3 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Optional: Sour cream, salsa and minced fresh cilantro

Steps:

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

Nutrition Facts : Calories 235 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges