Best Quinoa Burger Recipes

SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER

Steps:

• Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
• Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
• Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER

Steps:

• Preheat oven to 400°F Line a baking sheet with foil.
• In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
• Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
• Roast until soft, about 40 minutes.
• While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
• Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
• Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
• Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
• Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
• Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).

QUINOA AND GREENS BURGER

Steps:

• Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
• Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
• In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
• Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.

QUINOA DIJON AND SWISS BURGER

Steps:

• Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
• Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

QUINOA AND BLACK BEAN BURGER RECIPE

Steps:

• Mash beans in medium bowl until smooth. Add next 5 ingredients; mix well. Shape into 4 (1/2-inch-thick) patties.
• Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until heated through and evenly browned on both sides. Top with cheese; cook 1 min. or until melted.
• Fill buns with lettuce, tomatoes and burgers.

LEMON CHICKPEA QUINOA BURGER

Steps:

• Pulse all ingredients in a food processor until well combined and fairly smooth. Shape mixture into 4 equal-sized patties. Cover with plastic wrap and refrigerate until needed.
• Preheat barbecue to medium-high. Grill patties with lid closed for 8 to 10 min., flipping once.

BEET & QUINOA BURGER, GUAC, AND SWEET POTATO FRIES

Steps:

• 1. Once the beet is boiled, mash the beets in a bowl. Remove any excess fluid. 2. Add onions, cilantro, garlic gloves, juice from a lemon, 1-2 teaspoons of red vinegar. 3. Add cooked quinoa. Mix well. 4. Preheat oven at 400 degrees. 5. Make the beet and quinoa patties. Bake for 20 minutes. 6. Add cut sweet potato/yam fries in the oven until it browns. It took about 15-20 minutes. 7. While these are baking in the oven, make the guacamole. 8. Once the patties and sweet potato fries are done, its time to assemble the burger! I used whole wheat ciabatta. 9. Added a layer of freshly cut cilantro. 10. The beet burger. Topped by guacamole. 11. And finally the freshly baked sweet potato fries on top! Enjoy!

VEGGIE BURGER PATTIES W/ MUSHROOMS, QUINOA, & GARBANZO BEANS

Steps:

• Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
• Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
• Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
• Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
• You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
• Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
• Refrigerate the patties for an hour, covered tightly with plastic wrap.
• Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.

EPIC CRISPY QUINOA VEGGIE BURGER

Steps:

• In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
• In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.
• Assemble burgers with your favourite toppings. Caramelized onions, avocado, lettuce, onion, mayo, dijon and ketchup are great.

QUINOA VEGGIE BURGER

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.

MILLET & QUINOA VEGGIE BURGER RECIPE

Steps:

• Combine millet, quinoa, potato and veggie stock in a large pot and bring to a boil. Reduce heat and simmer about 25 minutes. Sauté the red onion & garlic in coconut oil until you get the texture/coloration that you desire. I like mine to have a little bite and crunch still, so I don't cook it for long. Combine all of the ingredients and mix with a hand mixer, blender, or food processor. The food processor method really incorporates everything to give a sturdy patty, but if time doesn't permit they are great just mixing by hand too. Preheat oven to 350 degrees. Form burgers using approximately ¼ cup of mixture from the batch. Place each burger on a baking tray. Bake 20 min and then flip each burger and bake an additional 20 min. Let the burgers cool slightly. You can also pan fry them in a bit of oil (they get a bit crispier and have amazing flavor, but of course adds more oil and fat to the burger). This makes about 18 patties depending on the size. I form them on a cookie sheet lined with waxed paper and freeze them. Makes for really quick meals later in the week. :)

CHICKPEA BARLEY QUINOA VEGGIE BURGER

Steps:

• Wash the sweet potato and prick it all over with a fork. Wrap in a clean, damp dishtowel and microwave on high for 5 minutes. CAREFULLY check it by squeezing it - you may need to use another dry dishtowel to do this - the potato will be hot. It should give a bit when squeezed, so if it stills seems hard microwave on high for another 2 to 3 minutes. Let cool until you are able to handle it with bare hands. Scoop the flesh out of the sweet potato and discard the skin.
• In a food processor, combine chickpeas, sweet potato, green onions, parsley, cayenne pepper, garlic powder, cumin, salt and pepper, flour, and one tablespoon oil, 1/4 cup of the barley and 1/4 cup of the quinoa. Process until the mixture is a cohesive paste.
• Put the chickpea/ sweet potato mixture in a large bowl and mix together with the remaining barley and quinoa. I find it is easiest to do this with my hands.
• Form the mixture into 6 patties.
• You can cook these right away in a frying pan lightly greased with olive oil; or you can place them on greased wax paper and freeze for later.

QUINOA BURGER

Steps:

• For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside.
• For the burger: Preheat the oven to 400 degrees F.
• Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
• Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
• Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay-they help give the burger texture and more personality). Place in a large bowl.
• Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
• Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
• Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.

SRIRACHA QUINOA BURGER MELT

Steps:

• Place water, black beans, and quinoa in a small pot; bring to a simmer and cook until quinoa is tender, about 20 minutes. Place mixture into a bowl; mash with a fork.
• Heat 2 teaspoons olive oil in a small skillet over medium heat; stir in onion and saute until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes.
• Stir onion, bread crumbs, chile-garlic sauce, flour, black pepper, and salt into quinoa mixture; stir in pepper jack cheese. Shape quinoa mixture into patties, place in freezer until firm, about 1 hour.
• Melt margarine in a microwave-safe shallow bowl in the microwave, about 15 seconds on High. Place crushed buttery crackers in a separate shallow bowl. Remove patties from freezer, dip into margarine to coat, and dredge in crushed crackers to coat evenly. Place quinoa patties on a small baking sheet; refrigerate for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Toss tomato slices and red pepper in a bowl with 1 teaspoon olive oil and thyme; place in a single layer on a baking sheet. Toss potato slices with remaining olive oil, garlic powder, and chili powder in a bowl; place potatoes on the baking sheet.
• Roast vegetables in the preheated oven until peppers and tomatoes are tender and potatoes are golden brown, about 10 minutes.
• Bake patties until heated through, turning once, about 20 minutes. Layer each patty with Emmentaler cheese, potato chips, Emmentaler cheese, roasted tomato, Emmentaler cheese, roasted red pepper, and Emmentaler cheese. Return patties to the oven; bake until cheese is melted, about 5 minutes. Serve on ciabatta rolls.

MY GOODNESS KITCHEN CRISPY QUINOA CAULIFLOWER BURGER RECIPE

Steps:

• Preheat the oven to 180 degrees C (356 degrees F) and cut the cauliflower in to florets before placing them in a roasting pan. Drizzle with the olive oil and season well with sea salt. Roast in the oven for 15-20 minutes and remove to cool.
• When cooled, chop half the cauliflower in to small chunks and place the other half in a food processor with a half-cup of the cooked quinoa, the full cup of chickpeas and the coriander. Add the aquafaba and pulse the processor until the chickpeas are smooth and holding the mixture together.
• Transfer the mixture to a large bowl and add the remaining cauliflower, another half-cup of quinoa, the parmesan, sea salt and breadcrumbs and stir together. Using your clean hands, test that the mixture comes together in to a patty. Add more breadcrumbs if necessary.
• Line a tray with grease proof paper and add the last half-cup of cooked quinoa to a plate. Form the burger mixture in to small palm sized patties and gently press them in to the quinoa (you can press the quinoa in to the patties if that's easier) before laying the burgers on the lined tray. When all burgers are ready, place the tray in the fridge.
• To dress the micro-herbs, place them in a bowl with the lemon zest and a pinch of sea salt. For the sriracha mayonnaise, combine the vegan mayonnaise and sriracha sauce to taste in a small bowl. Cut the burger buns in half and lightly brush the cut side with oil for toasting.
• Heat a large skillet over medium heat and add a tablespoon of sunflower oil. Take the burgers from the fridge and add them in batches of three or four to the hot pan. Cook for three minutes or until a crisp seal forms on the bottom of the burger. Turn the heat down slightly and cook for another minute. Gently flip the burger and cook the other side for another three minutes. Repeat with the remaining patties.
• While the burgers are cooking, heat another pan on low to medium heat and gently toast the burger burger bun, cut side down. Remove from the heat and add a good dollop of sriracha mayonnaise to the bun base and top with a burger pattie. Dress the micro herbs with a drizzle of olive oil and place a handful on top of the burger. Finish with the bun top to serve. Repeat with the remaining burgers.

ORGANIC LAMB BURGER WITH FRESH MINT YOGURT AND QUINOA

Steps:

• Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
• Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
• Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
• Mix together the yogurt and mint in a separate bowl and season with salt.
• To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.

QUINOA BURGER RECIPE - (4.4/5)

Steps:

• Prepare the quinoa. In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg

STELLAR QUINOA BURGER

Steps:

• Preheat oven to 350°F. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30-45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
• Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
• Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
• Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
• Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
• Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
• Patties can be made 3 days ahead. Cover and chill.

QUINOA KIDNEY BEAN BURGER

Steps:

• Stir the quinoa andthe broth in a small sauce pan. Bring to a boil, cover, reduce the heat to medium low and simmer for 20 minutes or until all liquid is absorbed. (this should yield 1 1/2 cups of quinoa). While the quinoa is cooking, heat a nonstick skillet and with cooking spray. Saute the onions and carrots for about 5 minutes. Add the garlic and saute for an additional 30 seconds. Mash 3/4 cup of the kidney beans. Combine the mashed beans, onion mixture, parsley and 3/4 cups of the quinoa. Transfer the mixture to a food processor and pulse until smooth. Transfer the pulsed mixture to a bowl and add the remaining ingredients, including the seasoning. Blend well, allow to cool, if needed. Form into patties, and place them on a baking sheet, cover and refrigerate for at least an hour so they can firm up. Preheat the oven to 350 and coat a baking sheet generously with cooking spray. Place the patties on the prepared baking sheet and bake for 20-30 minutes or until the patties are crisp. Gently flip the patties and bake for an additional 20 minutes. Serve with buns if desired.