These Quinoa Burgers are packed full of flavour, protein, and are 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 better 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 good 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

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

Quinoa Burgers (30 Minutes & Vegan)

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
These Quinoa Burgers are packed full of flavour, protein, and are 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!
5 (from 11 ratings)
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Ingredients

To cook quinoa (makes 3 cups):

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 

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.
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

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: 30 Minute Meals, Dinner, Lunch, Main Course
Author: Jessica Hylton