Quinoa Burgers (30 Minutes & Vegan)

What Makes My Vegan Quinoa Burgers So Great

• Gluten-free, vegan, and satisfying. These quinoa burgers aren’t trying to mimic meat. They’re just delicious, filling, and so flavorful! I make them without breadcrumbs, so they’re also gluten-free.
• Simple ingredients. You don’t need anything fancy to make the burgers, and you can customize the flavors in plenty of ways.
• Made in one bowl. I’ll show you how to make thick and tasty quinoa patties that hold together perfectly. Pan-searing gets these burgers extra crispy outside and tender inside.
• Ready in 30 minutes. This quinoa burger recipe is quick to cook with minimal prep. It’s great for weeknights and entertaining.

Notes on the Ingredients

I’ve included notes on the ingredients and possible substitutions below. Scroll down to the printable recipe card for the full ingredients list with amounts.

• Quinoa – You can use quinoa that’s already been cooked or a bag of frozen, but I prefer to make mine fresh from uncooked quinoa and vegetable broth. If you’re using uncooked quinoa, you may need to rinse it first, see below.
• Vegan mozzarella shredded cheese – You can also buy a block of vegan cheese and shred it yourself, but this helps to save time! I love using Miyokos, Daiya, Follow Your Heart, and Violife. 
• Sun-dried tomatoes – These bring a nice, sweet-tart flavour that adds complexity to the burgers.
• Flax eggs – The flax egg in the patties guarantees that these burgers keep you full and satisfied. They also help bind the grains of quinoa together.
• Flour – You can use all-purpose flour or, if you’re gluten-free, coconut flour. The flour also helps bind the burgers together.
• Scallions or green onions – I love a little bit of green in these burgers. You can use scallions or the white part of a green onion for a bit of crunch or the green part of a green onion for a fresher taste.
• Garlic powder – I used powdered garlic instead of fresh for a more nuanced taste, and since it’s less likely to burn, but you can also sub fresh.
• Oil – You don’t need much, so you can use either olive oil for a bit of nutty flavour or a neutral-tasting oil, such as avocado.
• Sriracha – You can also use any other hot sauce you desire. It’s optional, but I love the sweet and spicy punch a little Sriracha gives the burgers.

What Does Rinsing Quinoa Do?

I recommend that you rinse uncooked quinoa well in a mesh strainer under cold water before cooking. Rinsing removes quinoa’s protective coating, called saponin, which can make it taste bitter. However, some brands come already treated, so check the packaging.

How To Make Quinoa Burgers

With only 20 minutes of prep followed by a quick pan-sear in a skillet, these homemade quinoa burgers are one of my favourite weeknight meals. They’re just THAT quick. Be sure to preheat the pan so it’s nice and hot, and listen for the sizzle!

• Cook the quinoa. Rinse, then dry the quinoa by adding it to the warm saucepan for a couple of minutes. Stir in the broth and salt. Bring the quinoa to a boil, then a simmer, and cook for 15 minutes until the liquid has absorbed and the quinoa is tender. Fluff with a fork and set it aside to cool.

• Combine the ingredients. Add the cooked quinoa, vegan mozzarella cheese, sun-dried tomatoes, flax egg, flour, diced scallions, salt, pepper, garlic powder, oil, and sriracha to a bowl, stirring until thoroughly combined.
• Shape the quinoa patties. Divide the mixture into 4 burger patties on parchment paper (or just a plate).

• Pan-fry the burgers. Heat the oil in a large pan over medium-high heat. Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it’s hot enough! Add the burgers to the pan. Allow to cook for 2-3 minutes on one side, then flip.
• Serve. Put the patties on a paper towel to cool and remove excess oil. Assemble the vegan burgers with all your favorite toppings, and enjoy!

Expert Tips and FAQ

• Mix thoroughly. Just like any other burger, take care how you mix your ingredients and form your patties. Mix well, and form the patties tightly.
• Fix wet patties. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.
• Bake the burgers instead. If you’d prefer to bake these quinoa burgers, arrange the shaped patties on a parchment-lined baking sheet. Bake at 400ºF for 20 minutes, flipping a little over halfway through.

Burger Toppings

• Ketchup, mustard, or vegan mayonnaise
• Lettuce, onion, and tomatoes
• Vegan cheese slices
• Sliced avocado or guacamole
• Jamaican Jerk sauce
• Mango salsa

Serving Suggestions

In addition to the toppings above, you can serve these quinoa burgers with my popular kale cabbage slaw, or even my homemade ranch dressing. I love homemade fries on the side or even some maple Brussels sprouts, or some spinach. Also, you can make the patties smaller and put them on top of a salad bowl.

Storage and Reheating Quinoa Burgers

• Refrigerate. You can store these burgers in an airtight Tupperware container in the fridge, separated by wax paper. They last about 4-5 days in the fridge, but they taste best fresh.
• Reheat. Warm these burgers in the microwave, in the oven, or on the stovetop until they’re hot throughout.
• Freeze. You can freeze the quinoa burgers for up to 3 months. Thaw them in the fridge overnight before reheating.

More Vegan Burger Recipes

• Easy Grillable Veggie Burgers
• Vegan Quinoa Cauliflower Burgers
• Falafel Burger
• Vegan Quinoa Beet Burgers