Packed with veggies and quinoa, these burgers pack a deliciously nutrient-laden punch.
If you’re looking for an easy way to incorporate some protein-packed quinoa and nutrient-rich veggies into your summer meal rotation, but want to move away from the typical grain salad, this recipe is a great idea. These patties are chock-full of whole-grain goodness and varied veggies. They’re easy to make, and delicious with traditional burger fixings, in a wrap, or even just on their own with a side salad. They’re also insanely good for you. Even my toddlers were huge fans. That means these will DEFINITELY reappear often. How often can I normally convince my girls to eat quinoa+mushrooms+carrots+zucchini?
So many pretty veggies! It's hard to cook when you keep stopping to admire your food.
If you’re having a BBQ and want to have some vegetarian-friendly fare, making a pile of these burgers in advance, pan-frying them in a skillet, and setting them aside would be a great idea. Then, when it’s time to eat, you can have a little veggie section of the grill and then reheat them lightly. I wouldn’t suggest cooking them for the first time on the grill, because I think they’re too delicate like that–as many veggie burgers are.
These are also great just on their own with a side salad. So much veggie goodness.
My favourite topping for these was tomato chow-chow and pickled peppers, but I know a dab of goat cheese would also be perfect, with maybe a wedge of roasted plum tomato. Mmmmm.
| Quinoa Veggie Burgers |
- 1 cup cooked quinoa
- 1 tsp olive oil
- 1 cup white mushrooms, coarsely grated
- 2 cups coarsely grated zucchini (1 large zucchini should do it)
- 1 cup coarsely grated carrot (2 medium carrots)
- 1 small onion, minced
- 1 clove garlic, minced
- 1 egg, beaten
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 3 tbsp chopped fresh dill–or whatever other fresh herbs you have on hand
- cooking spray to cook the burgers
- Optional: wraps, buns, and burger toppings
- Heat a large non-stick frying pan over medium heat. Add oil. Saute your mushrooms, carrots, onions, zucchini, and garlic for about 5 to 7 minutes, until soft.
- In a large bowl, mix the vegetables with the quinoa, beaten egg, cornstarch, spices, and fresh herbs.
- Form into patties. Clean your skillet from the vegetables. (Make sure it’s not too hot for that!)
- Reheat skillet with some cooking spray. Cook each patty on each side for about 3 to 4 minutes over medium heat.
- Serve on a burger bun, or a wrap, or on its own. Add your toppings and enjoy.
Hi Z,
I’ve found out over the past couple years that I am allergic to carrots…and who knew just how many things they’re in!?!? Do you have a suggestion to replace the carrots with something? Increase the mushrooms and Zucc by half?
I am really anxious to try these but I don’t think just taking out 1 cup of ingredients will lead to success…let me know!
Meg, I honestly think that this idea can use different types of vegetables and have it work out. Can you have parsnips? Those come first to mind because they’re very similar in texture to carrots. I also think that would be delicious. Definitely just bumping up the zucchini and mushrooms would work too, I think. Maybe rutabaga would also be a good sub, as it has that similar firm and starchy texture. Let me know what you do and how it works out for you.
Oooh, these look delicious! I think my kids would love these, I’ll have to give them a try!
They are definitely kid friendly! Let me know how they go.
LOVE putting quinoa in veggie burgers. it adds a nice crunch and texture…and protein!!!
Have a fabulous day
It’s such a good idea; I can’t believe I didn’t think of it before.
Well, Zsofi – I made these tonight, and they were a hit with everyone, but I kid you not – Linden out-ate us all. He couldn’t shove enough of them in his mouth. Looks like he’s a 7-month old with exceptional taste!
Yay! I’m glad to hear it the meal was a hit. Did you have them as burgers with buns, or just on their own? (I’m assuming Linden just ate them on his own.)
I love quinoa and I’m always in search of new veggie burger recipes–definitely saving this one! My favorite veggie burgers are the ones made with real grains and veggies. So much better than the frozen ones made with a zillion million strange ingredients!
I agree–I hate overprocessed veggie burgers! It seems so counter-intuitive.
Quinoa is my best friend lately, and these look delicious!
Thanks Renee! Never can get too much quinoa. Especially over here–we just bought the giant pack from Costco.
i absolutely loveeee eating quinoa, it’s so good for you and there are so many ways to eat it!
my friend made quinoa veggie burgers and brought them to a bbq, even the carnivores loved them
Oh those carnivores, gobbling up everything in site…
Is the cornstarch absolutely necessary?
I wouldn’t say cornstarch, persay, is absolutely necessary, but definitely some kind of binder–like flour or even breadcrumbs, needs to absorb the extra moisture and help the burgers stay together. Cornstarch is useful because it’s got a very fine texture, so it kind of “disappears.”
I love veggie burgers but I never used quinoa so far. I’m definitely going to try these
We are going to try these tomorrow night- cozy food for stormy weather!