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.
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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. Anna says:

    These were phenomenal. Only modification I made was leaving out the garlic powder.
    I served the burgers on whole wheat buns with tomato and avocado and made your kale/cabbage slaw as a side dish – amazing!!!

    • Jessica says:

      Aww so happy to hear Anna!! Loved that you served it with the slaw too!! Thanks!

  2. Jackie says:

    The Calphalon slow cooker recipe grabbed my attention!!! I have been patiently waiting for a great recipe using *uncooked* quinoa! You have won the prize!
    Jackie from the Northern Rockies 🙂

    • Jessica says:

      Hi Jackie,

      Yay I’m so happy to hear that!! I truly hope that you enjoy!!

  3. The veggie burger is out of this world. The creativity i adorable and brings out all the flavors. Loved them so much. Thanks

  4. Brenda says:

    These were YUH-MEE!!! Thanks so much!!

    • Gavin | Jessica in the Kitchen says:

      Wow we’re so glad you enjoyed them Brenda! Thank you for reading!

  5. Alison says:

    Hi, I’m making these for supper. 🙂 Do I cook one cup of raw quinoa (and so have about three cups cooked quinoa), or is it truly one cup of cooked quinoa? Thank you!

    • Jessica says:

      Hi Alison,

      One cup of cooked quinoa! I hope that helps and that you enjoy!!

  6. Lydia says:

    5 stars
    I made the vegan version with shredded vegan cheese and flax egg and they were delicious! My kids and family loved them. I did add just a bit of cayenne and paprika like some of the other comments mentioned, and they were just a little bit spicy. Perfect!

    • Courtney | Jessica in the Kitchen says:

      Hi Lydia! Your changes sound delicious! We’re so glad your family enjoyed. Thanks for sharing with us!!

  7. JC says:

    5 stars
    I know this recipe is now 5 years old, but recently my family started on the path to better health (normally carnivores a la Ron Swanson). So, this was my first time cooking quinoa at all. I have to say the burgers blew me away. I won’t say they are the same as a beef burger, as we’re really talking completely different meals that happen to be in the form of a burger, but I by all means will make them again!

    • Courtney | Jessica in the Kitchen says:

      Hi JC! Thanks for sharing, and reading. We welcome all! (Including our Carnivore cousins. *wink* *wink*) Feel free to let us know if you try any more of our recipes!

  8. Ellynn says:

    5 stars
    I’ve made these twice now, and they’re a big hit with my meat-eating family! I’m always on the lookout for quinoa recipes because it’s such an important grain for vegetarian nutrition. So tasty, too!

    • Jessica says:

      Hey Ellynn,

      That’s amazing! So happy to hear that and yes quinoa is such an important grain indeed! Thanks so much for sharing with me 🙂

  9. Jeanne says:

    Delicious! I’ve had these pinned for a while and finally tried them today. My newly vegetarian granddaughter and I loved them. Easy to make and so flavorful.

    • Jessica says:

      Hi Jeanne,

      Thank you so much and I”m so happy to hear that!! So glad you enjoyed! 🙂

  10. Andrea says:

    Great recipe!!
    I only used one egg as I didn’t want to waste the other half though. THANK YOU everyone loved it specially me that I’m not a big fan of quinoa.
    Do you think they are good to be freeze?

    • Gavin | Jessica in the Kitchen says:

      Hi Andrea. Thanks so much for trying our recipe, we’re happy that it was a hit! We’re doubly happy to say that it freezes well for about 6- 8 weeks in the freezer.


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