Quinoa Burgers (30 Minutes & Vegan)

By Jessica Hylton -

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!

Two golden brown veggie burgers with avocado, red onion, and lettuce on fluffy vegan buns

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

Bowls of quinoa, flax eggs, flour, scallions, and seasonings for vegan veggie burgers

  • 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).

cooking of raw quinoa to cooked quinoa

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.

Quinoa, sun-dried tomatoes, sliced scallions, and vegan mozzarella cheese in a mixing bowl being mixed in two photos

Divide the mixture into 4 burger patties on parchment paper (or just a plate).

Four quinoa veggie burger patties on a baking sheet with parchment paper

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.

step by step making of the quinoa burgers

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!

Quinoa veggie burger with lettuce, red onion, and avocado on a white bun on a board

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.
Cross-section of a vegan veggie burger with red onion, lettuce, and avocado on a burger bun

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!

Two golden brown veggie burgers with avocado, red onion, and lettuce on fluffy vegan buns

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!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 servings
Course 30 Minute Meals, Dinner, Lunch, Main Course
Cuisine American
Ingredients

To cook quinoa (makes 3 cups):

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • ½ teaspoon sea salt

Quinoa Burgers

  • 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
Instructions

Instructions

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. Allow to cool, and set aside the rest of the quinoa (you won't need all of it) for other uses.

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!
NOTES
NOTES
You can make a flax egg here.
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.
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.

Nutrition

Calories: 237kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 535mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
by Jessica

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Recipe Rating




17 comments

  1. Renee says:

    I’m a new vegan (at the age of 60!) and just stumbled upon your website yesterday! I LOVE your story, your aesthetic, and your content, and have been exploring recipe after recipe. This is just what I needed, so thank you for being here.

    I am going to go all-in on your recipes this weekend and am planning to do some meal prep. These burgers -like so much else on your site – look outstanding, but I have a question. Under the “Notes” section you reference storing these in the fridge. Do you suggest storing them cooked or uncooked? Also, can they be frozen either cooked or uncooked? Thanks.

    Renee

    • Courtney | Jessica in the Kitchen says:

      Hi Renee!
      Welcome to the Vegan Family! We’re so happy you’ve been enjoying exploring the blog! You can store them cooked for up to 4-5 days. You can also freeze them. We haven’t tested that as yet, but feel free to let us know how it goes!

  2. b says:

    5 stars
    Best non meat burger I have made. Loved them, served with corn on the cob (fresh from the field this morning) this time but will serve with salad next time.

    • Courtney | Jessica in the Kitchen says:

      Hi!!! We’re so happy you enjoyed it!! Thanks for sharing!

  3. Kelly says:

    Can an egg be used instead of flax eggs?

  4. Shakti R. says:

    5 stars
    Such a forgiving recipe – I’ve made this with and without the sundried tomatoes and cheese, with and without black beans, with and without chipotle chili powder (great for a smoky taste) and it’s just quick, easy, and a staple! Plus the flax egg gives you extra fiber and you don’t have to deal with an ‘eggy’ flavor in the burgers (which is something I’ve had issues with using previous non-JITK recipes)

    • Jessica says:

      Hi Shakti,

      Thanks so much and so happy to hear that!! Thanks for sharing your feedback as well about how versatile they are!!

  5. Jess says:

    5 stars
    Hi! Just made these and they look and taste great. Q- were the 2 tablespoons of oil meant to go in the recipe or was that the allocation for pan frying? I put it in AND used for frying and they came out well. I’m curious for next time!

    • Gavin | Jessica in the Kitchen says:

      Hi Jess! Thanks so much for making this recipe and leaving a positive review. The oil was supposed to be used for frying but alls well that ends well lol. Thanks again for reaching out!

  6. Christine Klein says:

    What is the yellow condiment shown on the burger in the photos? Thank you, I’m planning to cook this tomorrow, possibly in the air fryer instead of in oil but we will see

    • Gavin | Jessica in the Kitchen says:

      Hi Christine! It’s actually a smashed avocado. Using it in the air fryer is definitely ok.

  7. Hawa says:

    5 stars
    I have been a vegetarian for a couple of years and have tried many veggie burger recipes. This is the best I have ever eaten! I have two very picky eaters (ages 7 & 4), and they absolutely love these burgers! Gone in 30 seconds!! I have learned to make twice the amount now. Yummmm!!

  8. Lauren says:

    5 stars
    Super yummy! Stayed together very well and had a lot of flavor. I never thought a flax egg would work so well in a burger 😉

    • Gavin | Jessica in the Kitchen says:

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

  9. Mary says:

    Have you ever made these ahead of time and frozen them? Wondering if they freeze well?

    • Gavin | Jessica in the Kitchen says:

      Hi thanks so much for reading Mary. Yes actually they do freeze well. I hope this helps!

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