These super filling, protein-packed quinoa veggie burgers are for EVERYBODY! My entire family loves them! Made with quinoa and brown rice, and easily adaptable to mix in your favorite veggies.
I FINALLY got to see Beauty and the Beast! Ya, ya, I know I’m late to the game, but seriously, it was everything I could have hoped for in a Disney remake! My viewing experience was made that much better for the following reasons:
First, My twin sister was my date! She flew in town with my sweet little nephew and we had a blast!
Second, we saw it at the Dine-In Theatre by my house. I’ve become a total movie snob when it comes to theatre-viewing, thanks to this one. There’s nothing like those awesome recliner chairs, and a waiter that brings you food and drinks during the movie. Amazing.
We saw a yummy quinoa veggie burger on the menu, so we decided to give it a try. I really didn’t expect much at the time–it’s not like movie theatre food is very impressive–and we were mostly just trying to choose something that wasn’t a million calories. Then BAM: my first bite happened. Instant LOVE. Seriously one of the best veggie burgers I’ve tasted. I was so surprised, and pleased. DAAANG that burger was good.
Being the total food nerd that I am, I found the AMC theatre menu online in hopes of recreating this amazing quinoa veggie burger. Unlike a lot of quinoa burgers, their’s didn’t use mashed up beans. They used quinoa, spinach, and brown rice–yum! (Have I mentioned that brown rice cooked in the instant pot has nearly changed my life?! So much love for my instant pot!)
After some trial and error I came up with this beautiful recipe. A lot of quinoa, a little bit of brown rice (love the texture it adds!), chopped spinach and red bell pepper, eggs, panko bread crumbs and some spices. This burger is pretty easy to adapt. If you don’t have spinach or red bell pepper you could leave them out, or try another diced veggie. You could also substitute the panko bread crumbs for rolled oats.
And let’s not forget that half the yumminess of the burger is the toppings. Must. have. awesome toppings. The fresh arugula is crucial, in my opinion. I also added tomatoes, avocado, and red onion. OH ya!
Then, go crazy with your favorite sauce! I love to spoon on a good sriracha mayo, or homemade chick-fil-a sauce. You could also just go for traditional ketchup/mayo or BBQ sauce, if that’s your thang ;-). Just make it sauce-y, because everything is better with sauce!
Then go ahead and enjoy some quinoa burger heaven.
- 2 cups cooked quinoa (about 1/2 cup dry)
- 1 cup cooked brown rice
- 1/2 cup packed spinach, finely chopped
- 1/2 of a red bell pepper, finely diced
- 2 large eggs, slightly beaten
- 1/2 cup Panko bread crumbs or rolled oats
- 1/4 cup plain Greek yogurt or mayonnaise
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 5 whole wheat buns
- Provolone cheese
- Baby arugula
- Favorite sauce
- Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed. Cover bowl and refrigerate for at least 30 minutes.
- Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Repeat with remaining mixture—it should make about 5 patties.
- Heat a large skillet over medium heat. Add a little oil to the pan, or spray really well with non-stick cooking spray. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. Very carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
- Serve burgers on a whole wheat bun or lettuce wrap. Top with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.
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