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Quinoa Veggie Burger Recipe
Healthy fast food quinoa recipe with gluten free option
Start with cooked quinoa for an easy quinoa veggie burger recipe that's ready in a jiffy.
Make the veggie burger mix ahead of time for really fast food! Try the gluten free option.
For a perfect summer meal, add all your favorite veggie burger fixings, corn on the cob, and potato salad.
Total Prep And Cook Time: 30 Minutes
6 Servings: Six 3 inch patties
Nutrition Data Per Serving, 42g: 123 cal, 18g carb, 4g fat, 196mg sodium, 3g fiber, 5g protein, low Cholesterol, good source Folate, Manganese. Estimated glycemic load 9
Ingredients:
- 2 tsp olive oil
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup fresh parsley leaves
- 1/2 tsp dried thyme leaf
- 1/2 tsp gr cumin seed
- 1 tsp gr coriander seed
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 3/4 cups cooked quinoa
- 1 cup cooked chickpeas
- 4 Tbsp flour*
- 1 tsp soy sauce OR Bragg's Liquid Aminos*
- *Gluten Free Options: Use chickpea flour or other gluten free flour, and wheat free soy sauce
- 1 - 2 Tbsp tahini
- 1/2 tsp salt or to taste
- 1/2 tsp fresh ground black pepper or to taste
Directions:
- Heat oil in a frying pan on medium
- Saute veggies 5 minutes
- Add parsley, thyme, cumin, coriander, paprika and garlic powder. Stir for 1 minute.
- Reserve 1/2 cup quinoa and 1/2 cup chickpeas
- Add the veggies & spice, the rest of the quinoa & chickpeas, and the flour to a food processor and pulse until combined. Process just until the mixture clumps together. Don't overmix.
- In a separate bowl, mash the remaining quinoa and chickpeas together
- Add the contents of the food processor, along with tahini, soy sauce, salt & pepper as needed
- If the mixture is too dry to form patties, add a bit of water or bean cooking liquid, or more tahini
- If you have time, chill the mixture for an hour or so before forming into patties
- Divide burger mix into 8 equal portions and form into 3 inch patties
- Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
- To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Wrap individually, and store in a freezer bag or plastic container. Bake or fry as needed - they don't need to thaw first
Recipe Tips:
If you like, you can use the same frying pan to cook the veggie burgers in, but if you're making a bunch, a bigger pan is more convenient.
Make extra quinoa burger mix so you'll have enough patties to freeze (cooked or uncooked) for quick meals at home or to take along. Cold quinoa burgers make great sandwiches.
Substitute millet for quinoa if you like. The cooking method is exactly the same, only millet takes about 10 minutes longer to cook.
Quinoa burgers are delicious served with roasted potatoes or a hearty soup like pinto bean soup.
For a light meal, skip the bun and fixings. Serve quinoa burgers with steamed veggies or a green salad.
More Quinoa Info and Tips
Recipe Comments:
Question: Are these burgers able to "hold together"? - Louise J.
Answer: They hold together pretty well, though not as well as tofu burgers. Everything binds together as they cook. And it helps if you have time, to chill the mixture for an hour before cooking.
Awesome burgers! I even did a couple on the bbq though I did not flip them in case they started falling apart. I did also add some nutritional yeast because I love the stuff! I also didn't have flax seed meal so I used regular flour, maybe this helped bind it together better? The hummus I used was a spicy store bought variety and gave the burgers a kick that I really liked... for those who like spicy add some crushed chilly peppers;). Thanks! Ken R.
We love this recipe, though no store I've been to can identify "brown rice powder!" I just double the flax meal. I also use a little less hummus, making the burgers less mushy, and they hold together better - Dennis E.
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