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

8 Servings: Eight 3 inch patties

Nutrition Data Per Serving, 67g, 1 patty: 145 cal, fat cal 45, 5g fat, 196mg sodium, 20g carb, 4g fiber, 2g sugars, 5g protein, low Cholesterol, good source Vit. A, C, Folate, Phosphorous, Manganese. Estimated glycemic load 9

Ingredients:

1 Tbsp olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup finely chopped sweet red pepper
1/2 tsp gr cumin seed
1 tsp gr coriander seed
1/2 tsp paprika
1/2 tsp dried thyme leaf
1 tsp dried marjoram leaf
1 cup cooked chickpeas, drained
1 - 2 Tbsp tahini
1 Tbsp soy sauce OR Bragg's Liquid Aminos*
4 Tbsp whole grain flour*
*Gluten Free Options: Use chickpea flour or other gluten free flour, and wheat free soy sauce
1 3/4 cups cooked quinoa (approx. 2/3 cup uncooked quinoa)
1/4 cup minced fresh parsley leaves
1/2 tsp salt or to taste
1/2 tsp fresh ground black pepper or to taste

Directions:

Cook the quinoa and set aside to cool with lid off
Heat oil in a frying pan on medium
Saute onion 5 minutes or until soft
Add garlic, celery, carrot and red pepper. Saute veggies 5 minutes
Add cumin, coriander, paprika, thyme and marjoram. Stir for 1 minute.
Mash the chickpeas in a large bowl.
Add the veggies & spice, tahini, soy sauce or Braggs, and the flour. Mix until well combined
Stir in the parsley, salt & pepper as needed
Mix with a spatula until you have a firm dough. If the mixture is too dry to form patties, add a bit more tahini.
If you have time, chill the mixture for an hour 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. These patties benefit from longer, slower cooking - they turn out firmer, and are less likely to burn.
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 the same, only millet takes twice the amount of water, and 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.