Homemade, moist and protein-packed, this is a VEGGIE BURGER the whole family will love! Built on a base of quinoa, brown rice and spinach, this grill-able patty offers a welcome change from traditional black bean or mushroom burgers.
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.
To make ahead: Make the veggie burger patties and store them, uncooked and covered, in the fridge up to 2 days ahead of time.To freeze: These veggie burgers freeze really well! Just lay the uncooked patties flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them. Grill veggie burgers from frozen or thaw them in the refrigerator overnight.