Veggie Quinoa Burgers

Veggie Quinoa Burgers

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Becky
Recipe by  Becky

“This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
  5. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
  6. Brush the 1 tablespoon olive oil evenly both sides of each patty.
  7. Arrange the patties into a large baking dish.
  8. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

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Reviews (4)

Rate This Recipe
swim-bike-run-cook
12

swim-bike-run-cook

This is AMAZING! I didnt have the kidney beans so i went without. I forgot to put the dill in the patties so I mad a dill mayonnaise mixture as a dressing and threw some sliced tomato on the burger. Make these-you will not be disappointed!

lauralanaes
8

lauralanaes

I have never tried to make veggie burgers before and I was excited to have another meatless dish to add to our dinner rotation, but I'm not sure I will try this again. The flavor is excellent, but there were some serious drawbacks. There is definitely a lot of prep work to chop all of the vegetables. If you have a food processor, it would save a lot of time to use that to mince everything. I also had a really difficult time getting the patties to stick together. I ended up with 11 patties, because the patties were huge if I just divided the recipe into eight. We started out putting them on the grill on tinfoil (because I was afraid they would crumble), but I ended up just transferring them to a pan and frying them in a bit of butter because they were sticking to the foil and falling apart. If I do try them again, I will add another egg to the mixture, make the patties even smaller, and just pan fry them in a bit of olive oil.

EileenM1
5

EileenM1

my boyfriend and i absolutely loved this recipe! i made it the first time according to the recipe and have since just taken whatever veggies i have on hand and used those- it comes out great every time. totally worth the prep involved.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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