Quinoa Burgers (30 Minutes & Vegan)
These Quinoa Burgers are packed full of flavour, protein and done in under 30 minutes. With sweetly tart sun-dried tomatoes and lots of vegan mozzarella, these burgers will please vegans and meat-eaters alike!
I like to think of these Quinoa Burgers as a healthier version of a pizza burger! They’ve been a favourite of mine for over 10 years, and I’ve learned over the years how to help ingredients bind together so that the burgers don’t crumble (see my expert tips if you need more help!).
These vegan burgers are delicious on my big fluffy buns, heaped with all of your favourite toppings. They aren’t trying to mimic meat – they’re just delicious, filling and so flavorful!
Notes on the Ingredients
- 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 (instructions below too).
- 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 add a divine sweetly tart flavour to the burgers that add complexity.
- Flax eggs – The flax egg in the burgers make them high in healthy fats and guarantee 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 a 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.
How To Make Quinoa Burgers
Cook and wash your quinoa (directions below).
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.
Divide the mixture into 4 burger patties on parchment paper (or just a plate).
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 into the pan. Allow to cook for 2-3 minutes on one side, then flip.
Cook for a few minutes on each side until golden brown. 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
Whether you’re a grill master or brand new to veggie burgers, these tips and tricks will help make the best Quinoa Burgers every time!
- 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.
- You could 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 Brussel sprouts, or some spinach. Also, you can make them smaller and put them on top of a salad bowl.
- 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.
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- Vegan Burger Buns (Soft and Fluffy)
Enjoy friends! If you make this recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Quinoa Burgers (30 Minutes & Vegan)
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- ½ teaspoon sea salt
- 1 cup cooked quinoa
- ¾ cup vegan mozzarella shredded cheese
- 2 sun-dried tomatoes, chopped
- 2 flax eggs, (2 tablespoons of flax meal + 6 tablespoons of water mixed together for 15 minutes)
- 3 tablespoons flour, you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon sriracha, optional
- 2 tablespoons oil
- 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. Allow to cool, and set aside the rest of the quinoa (you won't need all of it) for other uses.
- 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!
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