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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This turned out good. I used kale in place of the spinach and added some fresh chives to the mixture. Also used lettuce in place of the arugula. I toasted the hamburger buns and topped it with Thousand Island dressing.
This is a great recipe. A friend forwarded it to me, and I made it today for my wife and me. We couldn’t believe how delicious it is. We had it with tzatziki sauce to add moisture and skipped the bun and other toppings. A burger like this was a favorite of mine at a local restaurant that closed during the pandemic. We’re sad to see them go, but very happy that you gave us such a great substitute! Thank you.
Hi Lauren,
Am so excited to find and try your veggie burger recipe. Don’t want to go to store as its super cold out.
I have 3/4 c of cooked quinoa and Am about to cook brown rice. Is there anything I should add since I’m
1/4 c short of quinoa? Also have yellow pepper and oil packed sun dried tomatoes, which I thought I’d add.
Please reply ASAP so I can start making these awesome looking burgers!
Many thanks,
Jan
Area you halving the recipe? (it calls for 2 cups cooked quinoa) It should be fine, just adjust the mixture as you make them, until they hold together well (adding more dry ingredients, or a little more mayo or an extra egg, etc if they’re too dry)
LOVE these!!! I’ve made them several times for my very picky family, and it’s a hit every time! I would love to have the recipe for the sauce you use on them…I have a feeling it’s better than what I’m doing. lol!
Thanks for always making my life easier with your recipes!!
You’re the best, thanks so much!
Hi Lauren, Have try this recipe before, we love it. I don’t have spinach and don’t want to go buy some. What can I substitute for the spinach. Thanks for a great recipe. So Good.
Hi Debra, I think you’d be fine to just leave it out 🙂 I’m so happy you’ve enjoyed them!
can you make them without rice at all only with quinoa?
Sure, you could try replacing the rice with quinoa, or mashed beans.
Is there a variation where you don’t use brown rice?
You could use any type of rice 🙂
Oh my gosh! Loved these. This was my first try making veggie burgers without beans, and I have no regrets. This was the perfect level of crunchy on the outside, textured on the inside, and a pack of flavor.
I can’t wait to make them again and experiment with different vegetables and toppings!
Thank you so much for sharing–I agree, the texture is just perfect! I’m so happy you loved them! Thanks for you comment 🙂
I’m excited to find a veggie burger that doesn’t have beans! I’d like to make a batch and freeze some. Should I cook them before freezing?
Hi Michele, I think you could do it either way (cooked or uncooked). Freeze them cooked if you want a quicker prep time later. If they’re uncooked you’d probably want to thaw them in the fridge overnight before cooking them.
We LOVED these!! They held together so well and the texture was phenomenal. Absolutely delicious!! I doubled the batch and now we have a bunch in the freezer for easy lunches!!
Thank you so much Jessica! I’m so happy to hear your liked them–thanks for coming back to comment <3
So excited to find a veggie burger recipe with no beans. Can I use something other than eggs?
You could use mayo or a flax egg (1 tablespoon flaxseed + 3 tablespoons water).