I'm convinced this is the best Quinoa Burger recipe; it's so flavorful, packed with protein, and so easy to make. You won't miss the meat!
My Sneaky good Quinoa Burgers
My Sneaky good Quinoa BurgersReally, these Quinoa Burgers are proof that meatless burgers are just as good. I first fell in love with a Quinoa Burger years ago at a dine-in movie with my sister and I knew immediately I wanted to create my own; I couldn't believe how incredible it was! It was different than the Black Bean Burger, and has a meatier texture and nuttier flavor from the quinoa. Be sure to load it with all the toppings.
And if you like flavorful vegetarian dishes try my Stuffed Peppers, Buddha Bowl, Veggie Enchiladas, or Drunken Noodles.
How to make Quinoa Burgers:
Combine and Shape: Mix quinoa, brown rice, chopped spinach, red bell peppers, panko breadcrumbs, eggs, and spices in a large mixing bowl. Cover and refrigerate for 30 minutes then shape into patties using a ½ cup measuring cup.
Cook and Serve: In a large skillet over medium heat, use an oil sprayer to add a little oil to the bottom of the pan. Cook for 3-4 minutes on each side, until crisp and golden brown on both sides, flipping once. For grilling, check out my tips in the recipe card! Serve on a whole wheat bun or in a lettuce wrap and top with your favorite toppings like provolone, spicy arugula, tomato, red onion, ripe avocado, and our homemade Thousand Island Dressing.
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Recipe
Quinoa Burger
Equipment
- Pan , or grill
- Meat Chopper , to mix the quinoa burger mixture (optional)
Ingredients
- 2 cups cooked quinoa (368g cooked), about ½ cup dry
- 1 cup cooked brown rice (170g cooked)
- 1/2 cup fresh spinach leaves (15g), finely chopped
- 1/2 red bell pepper , finely diced
- 2 large eggs , slightly beaten
- 1/2 cup Panko bread crumbs (25g), or rolled oats
- 1/4 cup plain Greek yogurt (57g), or mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and freshly ground black pepper , to taste
Assembly:
- 5 burger buns
- 5 slices provolone cheese
- 1 1/2 cups baby arugula (30g)
- 1 tomato , thinly sliced
- 1 onion , thinly sliced
- 1 avocado , thinly sliced
- Your favorite sauce , try homemade Chick-fil-A sauce, BBQ sauce, Ranch or Thousand Island Dressing
Instructions
- Quinoa mixture: Squeeze the diced red bell pepper in paper towels to remove excess liquid. 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.2 cups cooked quinoa, 1 cup cooked brown rice, ½ cup fresh spinach leaves, ½ red bell pepper, 2 large eggs, ½ cup Panko bread crumbs, ¼ cup plain Greek yogurt, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, salt and freshly ground black pepper
- Refrigerate: Cover bowl and refrigerate for at least 30 minutes.
- Form patties: Line a large tray with parchment paper. Spoon burger mixture into a ½ 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. Form 5 patties.
- Cook: 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. Carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
- Assemble: Serve burgers on a bun topped with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.5 burger buns, 5 slices provolone cheese, 1 ½ cups baby arugula, 1 tomato, 1 onion, 1 avocado, Your favorite sauce
Notes
Nutrition
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*I originally shared this recipe April 2017. Updated June 2020 and May 2025.
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The flavor is great!
I’m not crazy about red peppers in veggie burgers and I didn’t have any spinach, so I used shredded carrots. I also used light mayo instead of plain greek yogurt and cayenne pepper instead. I got almost 12 burgers out of them. They were fantastic! In fact, they are probably the best veggie burger I’ve ever had. No condiments or bun needed. I just added a little extra salt after cooking. Would definitely recommend these.
Sticks together very well unlike the other highly rated Quinoa Burger, rice & mayo (I used Veganaise) helped this stick I think, left out the spinach & pepper & added a half tsp of curry which I think really made this, looks like a keeper, been looking & failing to find a replacement for Qrunch Burgers since the company folded, this isn’t the same but its pretty good.
Love this recipe! I double it and freeze the patties so I can cook just one anytime. They taste so great!
Is it possible to use beaten egg as a binder in place of the yogurt or mayonnaise?
Yes, that’s fine.
Hi Lauren,
My husband and I loved the flavor of these burgers but they did’t hold together as well as I had hoped. I used rolled oats and they were in the frig about 40-45 minutes. Can you think of anything else I could add to have them stick better? Sprinkle some flour? I feel like all veggie burgers are so fragile when moving from the paraffin paper to the. pan and when flipping. The only thing different I did is sprinkle some cayenne and add two finely shopped jalapeños because if I’m going to make something meatless it needs a little kick for him to like it 😉
Hi Lezlie, next time I would go more by texture. If the mixture feels dry at all before forming into patties, then add a beaten egg white. You could leave out a little of the quinoa or rice. The mixture should be fairly moist before the patties are formed. Also, once the patties are formed (be sure to press them really firmly into the measuring cup for forming) you could stick them in the freezer for 15-30 minutes to help them hold their shape and firm up before cooking. Hope those tips help!