Sun dried Tomato and Mozzarella Quinoa Burgers

Preparation 20 min Cook Time 6 min Serves 4     adjust servings


  • 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

To cook quinoa (makes 3 cups)

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 teaspoon sriracha (optional)


Cooking Quinoa

  1. Wash the quinoa in a mesh strainer rigorously with water.
  2. 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.
  3. Add the broth to the pan and the salt. Stir, and bring to a boil.
  4. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
  5. When all of the water has been absorbed, the quinoa is finishing cooking.
  6. Use your fork to fluff the quinoa a bit.

Quinoa Burgers

  1. Add all of the ingredients together to the burgers.
  2. Divide into 4 burgers on a parchment paper (or just a place).
  3. Heat the oil in a large pan over medium-high heat.
  4. 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.
  5. Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
  6. Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side.
  7. Place on a paper towel to cool and remove excess oil.
  8. Enjoy!


Recipe Notes

  1. These burgers are vegetarian.
  3. You can use vegan shredded cheese such as [Daiya cheese| ] and a a flax egg
  4. TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
  5. 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.
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