Best Quinoa Burgers Recipes

QUINOA BLACK BEAN BURGERS

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

QUINOA VEGGIE BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
• Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
• Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
• Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

VEGGIE QUINOA BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
• Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
• Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
• Brush the 1 tablespoon olive oil evenly both sides of each patty.
• Arrange the patties into a large baking dish.
• Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

QUINOA BURGERS

Steps:

• Mix quinoa, eggs, yellow onion, Parmesan cheese, garlic, and sea salt in a bowl; add bread crumbs and stir. Form into 9 small patties.
• Melt butter in a flat skillet over-medium high heat. Cook the patties in the hot butter until crispy, 8 to 10 minutes per side.

BLACK BEAN QUINOA VEGGIE BURGERS

Steps:

• Bring vegetable broth, hoisin, and sesame oil to a boil in a saucepan; add quinoa. Reduce heat to low, cover, and cook until quinoa is tender, about 20 minutes. Remove from heat; cool slightly.
• Combine black beans, eggs, bread, water, garlic, salt, and pepper together in a bowl; mash thoroughly. Add 1 1/2 cup cooled quinoa and mix well.
• Heat canola oil in a large skillet over medium-high heat. Form each burger patty using about 1/2 cup of the burger mixture; transfer to the skillet. Cook until golden brown; about 3 minutes per side. Drain on paper towel-lined dish.

BLACK BEAN QUINOA BURGERS

Steps:

• Combine water and quinoa in a pot. Bring to a boil; simmer until water is absorbed, 10 to 15 minutes.
• Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent and soft, about 5 minutes. Add corn, chili powder, cumin, cayenne pepper, salt, and black pepper. Cook and stir until corn is defrosted, about 5 minutes.
• Mash beans in a bowl using a fork. Add quinoa and corn mixture; mash until well combined. Add eggs; mix well. Stir in bread crumbs. Form mixture into 4 flat, round patties.
• Heat the remaining 1 tablespoon oil in a skillet; cook patties until golden brown, about 4 minutes per side.

GREEK-STYLE QUINOA BURGERS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
• In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
• Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
• Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

QUINOA AND MUSHROOM VEGGIE BURGERS

Steps:

• Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
• Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
• Heat 2 tablespoons oil in a large pan over medium heat.
• Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
• Add mushrooms and zucchini, and cook until tender, about 2 minutes.
• Remove from heat, and add Parmesan, quinoa, and salt.
• Season with pepper.
• Let cool completely, then stir in egg and breadcrumbs.
• Cover, and refrigerate until cold and firm, about 1 hour.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
• Shape mixture into six 1/2-inch-thick patties, pressing firmly.
• Cook in batches until golden brown and cooked through, about 3 minutes per side.
• Wipe pan clean, and return to medium heat.
• Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
• Assemble burgers and enjoy!

BLACK BEAN AND QUINOA VEGGIE BURGERS

Steps:

• Prepaire quinoa. Heat evoo in a sauté pan, add minced onion and garlic. Season with S&P, cook until onion is softened, about 5 to 6 mins. Transfer mixture to a large bowl. Add 1 1/2 cans of beans to the bowl. Using a potato masher or fork, mash ingredients together until pasty. Stir in remaining beans with tomato paste, egg, corn, chili powder and cumin. Stir in cooked quinoa and ground rolled oats until completely combined. Form paties and refrigerate for 1 hour. Preheat oven to 400 Coat a baking sheet with cooking pray and add paties. Bake for 10 - 12 mins, flip and cook for another 10. Serve with hamburger rolls with lettuce tomato and. Spicy mayo. Spicy mayo = mix mayo with hot sauce, refrigerate and let flavors combine.

QUINOA AND RED LENTIL BURGERS

Steps:

• 1. Preheat the oven to 425°F.
• 2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
• 3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
• 4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
• 5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
• 6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.

TURKEY QUINOA BAKED BURGERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
• Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
• Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
• Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
• Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.

BLACK BEAN-QUINOA BURGERS

Steps:

• In a small saucepan combine quinoa and 1 1/4 cup water seasoned with a dash of salt and bring to a boil.
• Once boiling, cover, and reduce to medium-low heat to simmer for about 20 minutes or until all the liquid is absorbed. When the quinoa is done, you should have about 1 1/2 cups cooked quinoa.
• While waiting for the quinoa to cook, put the onion and sun-dried tomatoes in a medium-sized frying pan and cook for 3-4 minutes or until the onion is soft. The genius part of having the sun-dried tomatoes in this step is that there is no need to add any extra oil, as the the tomatoes should have enough oil still on them to cook up the onion.
• Add garlic, steak seasoning, 3/4 cup black beans, and 1/2 cup water (you can add a little more if you want, but I find that my burgers don't stay together very well using more water), stirring to combine.
• Simmer this mixture for about 5 minutes or until most of the liquid has evaporated (VERY important as the less liquid you have, the more likely the patties will stay together).
• Preheat oven to 350 degrees.
• Place hot mixture along with 3/4 cup cooked quinoa into food processor and pulse until smooth.
• Transfer blended mixture into a mixing bowl and stir in remaining 3/4 cup cooked quinoa and 3/4 cup black beans. You can choose to season with salt and pepper at this time, but I usually feel as if the steak seasoning is enough for my taste buds.
• Allow the mixture to cool a couple minutes, so you don't burn your hands during the patty-making process.
• Mold the mixture into 8 patties, or about 1/2 cup each by patting with hands.
• Place on greased baking sheet and bake for about 20 minutes.
• Flip burgers and bake for another 10 minutes (the outside should be crispier).
• Serve with desired toppings on buns or bread and enjoy!

QUINOA BURGERS

Steps:

• In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
• In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
• In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.

SWEET POTATO-CHICKPEA-QUINOA BURGERS

Steps:

• 1. Combine the quinoa and 1/2 cup water in a very small saucepan with a lid. Bring to a boil, cover the pot, and lower the heat to the slowest possible simmer, with a heat diffuser, if you have one, underneath. You'll have cooked quinoa in about 20 minutes. Uncover, fluff with a fork, and set aside.
• 2. Meanwhile, cut the sweet potato into rounds about 1 1/2 inches thick and steam over or cook in boiling water until fork-soft, about 15 minutes. Cool until comfortable to handle. Strip off and discard the peels and transfer to a food processor.
• 3. Add the chickpeas, ginger, garlic, scallions, 3/4 teaspoon salt, cumin, and 2 tablespoons of the lemon juice to the sweet potato and process until reasonably blended. It doesn't need to be completely smooth.
• 4. Transfer the mixture to a bowl, then sprinkle in the cooked quinoa and the quinoa flour. Stir until all the quinoa disappears into the mixture. Gently fold in the green peas and peanuts, if using. Taste to see if it needs more salt or lemon juice and add a few big pinches of crushed red pepper flakes to taste.
• 5. Place a medium skillet over medium heat for about a minute, then add a scant 1/2 tablespoon oil and swirl to coat the pan. Heat for a little longer, until the oil is hot enough to instantly sizzle a dot of the sweet potato mixture. Turn the heat to low.
• 6. Use a nonstick-sprayed 1/3-cup measure to scoop-shape the batter as uniformly as possible. Carefully transfer as many burgers as will fit in a single layer to the hot, oiled pan, knocking the cup handle assertively against the side of the pan or using the back of a spoon to release the batter. Smooth the top surface with a dinner knife, so the burgers will crisp evenly, and push in the sides to help them keep their shape as they cook.
• 7. Cook over low heat for 8 to 10 minutes, or until golden brown on the bottom. (Longer cooking is OK-just not hotter. The sugar content of sweet potatoes causes them to burn easily at higher temperatures.) Use a small spatula with a thin blade to carefully loosen each burger and flip it over, adding more oil as needed and pushing the burgers back into shape if they slump or break.
• 8. Cook on the second side for 8 to 10 minutes, or until the bottoms are nicely browned. Continue to cook in batches until all the batter has been used. Serve hot or warm.
• Optional Enhancements
• Toasted peanuts on top * Steamed peas on top * Yogurt or Raita * Salsa Verde * A drizzle of pomegranate molasses

MOM'S QUINOA BURGERS

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool slightly, about 15 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and celery; saute for 1 minute. Add zucchini, yellow bell pepper, and red bell pepper; saute until tender, 5 to 7 minutes more. Set aside to cool, about 10 minutes.
• Mix quinoa, zucchini-pepper mixture, and garlic together in a bowl. Stir in flour; stir in egg. Season with salt, pepper, and cayenne. Mix in mozzarella cheese. Form into about 6 equal-size patties; place on a plate.
• Heat 1 tablespoon oil in a skillet over medium heat. Fry patties until heated through and browned, 5 minutes per side.

VEGGIE AND GOAT CHEESE QUINOA BURGERS

Steps:

• In a large bowl, combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger. Mix until well combined. Cover and chill for 30 minutes or until easy to work with.
• In a very large skillet, heat oil over medium heat. Meanwhile, divide the mixture into 4 portions and press each portion into a 4-inch patty.
• Cook patties in hot oil over medium heat for 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking.
• Spread remaining 1/4 cup goat cheese over toasted bread slices. Top with quinoa burgers. If desired, garnish with additional fresh basil, diced tomato, and/or sliced red onion.

GREEK-STYLE QUINOA BURGERS

Steps:

• In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

VEGAN TOFU HERBED QUINOA BURGERS

Steps:

• Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it. Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again. This step is VERY important for those unfamiliar in cooking quinoa!
• Boil 1 1/2 cups water in a pot with a dash of salt. Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa. Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
• Let the quinoa stand for a minute then fluff with a fork. You may want to wait for it to cool off before handling it.
• Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
• Mush up the tofu by hand or with a potato masher.
• Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well. Form 6 patties.
• Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it. Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes. Turn on the broiler for 1 minute, then serve and enjoy!

QUINOA PIZZA BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
• Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
• Enjoy!

GLUTEN FREE VEGAN QUINOA BURGERS

Steps:

• 1. Pulse sunflower seeds in food processor or blender until coarsely ground, until they resemble very coarse bread crumbs. You may have to grind your seeds in batches depending on how large your processor/blender is. Transfer ground seeds to large bowl.
• 2. Place 1 c of the cooked quinoa, Herbamare, parsley/herbs/spices in the processor/blender. Pulse a few times with a splash of water, stirring between pulses, adding just enough water to get things moistened. You want a chunky paste to form, with some whole quinoa grains left over. Transfer quinoa paste to the bowl with the ground seeds.
• 3. With a big spatula or your hands (my preference!), knead the quinoa and seeds together, adding the remaining 1/4 c of whole quinoa grain. It should form a slightly moist, sticky dough.
• 4. Divide into 4-6 balls, and flatten into patties. Eat as is if you are in a hurry, or --
• 5. Warm the patties for a crispy, nutty flavor --
• 1. option 1 (no added fat): heat oven to 350. Line baking sheet with parchment, and bake until warm and golden, flipping as necessary.
• 2. option 2 (crispy and delicious): heat sunflower oil in fry pan. When hot, fry patties until warmed through, and golden brown and crisp.