Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)

By Jessica Hylton - - Updated

Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan!

Stack of Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers on a wooden table.

As you can see, these aren’t just any ‘ole burgers. They are Quinoa Veggie Burgers. Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling.

The Mr. gobbled them out – totally a yes getting him on quinoa’s good side. My mom also loved them. YES YES YES! These were the two people who were against me and my quinoa ways and I’ve converted them! Maybe I should explain why I think these burgers were so fantastic.

I did something crazy. Okay, not really, but instead of cooking the quinoa with water, I used broth. Friends, when you make quinoa with broth, amazing things happen.

3 patties on a napkin.

As in, I made them instantly amazing. I had to resist eating just the bare cooked quinoa. It was so good. I saw such a huge difference in cooking them in broth over water that I will always make my quinoa this way. Since the broth was so flavourful, that provided such a delicious base for these burgers. Now, these burgers aren’t your fake frozen veggie burgers. They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun-dried tomatoes.

Then you get hit with the cheese. The mozzarella oozes out a bit when you break into the burger, almost as if this is a mozzarella-stuffed burger. It helps to add a delicious cheesy bite to the burgers, will being a binder at the same time. The sun dried tomatoes not only provide an insanely good flavour, but they add some beautiful specs of colour too.

Whoa. Technically speaking, this could be a pizza-esque burger with the tomatoes and cheese. And more than technically speaking, this was good. Remember when I said I was all quinoa-ed out? I was wrong.

The quinoa is back to stay for good. Oh yes. If you want an amazing quinoa burger, then these are the ones for you!

Side shot of veggie burgers on a wooden table.


  • Quinoa is high in protein, fiber and is gluten free. Tons of benefits, all the flavor!
  • The egg in the burgers make it high in protein and guarantee that these burgers keep you full and satisfied.
  • Want more facts about quinoa? Check out this detailed article by Authority Nutrition.


Q: How do I make these quinoa veggie burgers vegan?

A: You can sub the cheese for vegan dairy mozzarella shreds, and use flax eggs instead. You will need to add a little more flour to help keep the burgers together.

Q: My burgers are falling apart. How do I make my quinoa burgers stay together?

A: Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.

Q: What do I serve with quinoa burgers?

A: I’ve been asked this several times. You could serve these with my popular kale cabbage slaw, or even my homemade blue cheese dressing with a homemade cheddar burger bun. I love homemade fries on the side. Also, you can make them smaller and put them on top of a salad bowl.



P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


Close up of veggie burgers, stacked on a napkin.

Sun-dried Tomato and Mozzarella Quinoa Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan! via https://jessicainthekitchen.com


Stack Sundried Tomato and Mozzarella Quinoa Burgers on wooden table.

Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)

These Sun-dried Tomato and Mozzarella Vegan Quinoa Veggie Burgers are an absolute hit!! Rave reviews, very delicious and are full of flavour and filling!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 servings
Course Dinner, Lunch
Cuisine American
  • 1 cup cooked quinoa
  • 3/4 cup low part skim mozzarella shredded cheese
  • 2 sun-dried tomatoes chopped
  • 1 1/2 eggs I usually beat a whole egg, then half it
  • 3 tablespoons flour you can use coconut flour for GF
  • 1 tablespoon chopped scallion/green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons oil
  • 1 teaspoon sriracha optional

To cook quinoa (makes 3 cups):

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 teaspoon salt


Cooking Quinoa

  • Wash the quinoa in a mesh strainer rigorously with water.
  • In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
  • Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
  • When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.

Quinoa Burgers

  • Add all of the ingredients together to make the burgers, stirring until thoroughly combined.
  • Divide into 4 burgers on a parchment paper (or just a place).
  • 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 is hot enough.
  • Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
  • Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
These burgers are vegetarian.
  2. You can use vegan shredded cheese such as Daiya cheese and a flax egg
  3. TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
  4. HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Instagram Jessica in the Kitchen
If you try these Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Calories: 392kcal | Carbohydrates: 45g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 1241mg | Potassium: 392mg | Fiber: 5g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg
by Jessica

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Recipe Rating


  1. Tommi says:

    Hi there! Pinterest suggested this recipe for me! I’m looking forward to making it but have a question regarding the sun dried tomatoes! Is it better to use ones that are packed in oil or dehydrated ones? Thanks a bunch! I’m off to explore other things on your site now!

    • Gavin | Jessica in the Kitchen says:

      Hi Tommi Thank you so much for reading! We used the ones that were packaged in oil. I hope this helps!

  2. Megan Bryant says:

    5 stars
    I totally love this recipe. it’s been in my regular rotation for several months now and I’m still not tired of it. the only alteration I make is using full eggs because I dont like to waste any and they still turn out great. thanks for the recipe!

  3. Krista says:

    5 stars
    Our family loves these! They’ve got so much flavor, and are so simple to whip together! We love topping them with different things to change them up too!

  4. Julie says:

    5 stars
    I made the vegan version and they were SO GOOD and so fast and easy to make. I omitted the cheese (ate it with a slice of Chao) and ended up adding two flax eggs instead of one. Next time I will probably put a bit more flour into the mix before forming them to help keep them together, but they ended up cooking well, tasting delicious, and didn’t fall apart in the bun.

  5. Gerlinda Johnson says:

    5 stars
    My husband and I both love these burgers. I often eat them without a bun as my “meat”. I was out of mozzarella once, and used a cheddar blend cheese and taco seasoning – that was good, also. I guess you could add chopped jalapenos for an extra kick. Great recipe!

  6. AC says:

    5 stars
    I’ve been making this recipe for years and it’s always a hit!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe AC! Thank you so much for reading and leaving such a nice comment!

  7. Pauline says:

    Can you freeze these as I am the only vegetarian and recipe to big for one.???????

    • Gavin | Jessica in the Kitchen says:

      Yes you can definitely freeze them Pauline. I hope this helps!

  8. Lauren says:

    Can these be baked? I am trying to avoid oil!

    • Gavin | Jessica in the Kitchen says:

      Hi Lauren we haven’t tested this yet but it should be able to be baked.

  9. Beth says:

    5 stars
    Thank you so much for this recipe! We’ve been making them for years. My (now almost grown) kids call them “pizza burgers” and are always happy when they are on the menu. It’s a very adaptable recipe, so I will change it up a little based on what I have on hand. Thank you for the many many yummy and healthy dinners we’ve had!

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