Quinoa Burger Recipe

Ready for a great quinoa burger recipe?  This one just may be my favorite.  Not only did it get a great score in taste, it also held up very well.  As in put your quinoa burger on the grill well.

Ok, I haven’t actually tried grilling these but I will next summer.

Although it is still warm enough to grill here, I’m really struggling to gear up for Thanksgiving and I’m pretty sure grilling out would really mess up my holiday mojo.  (It’s bad enough that my boys are in the pool as I type this.)

Are you seeing a theme here?  First I’m posting summer recipes from Nava Atlas’s Vegan Holiday Kitchen and now I’m giving you a quinoa burger recipe and talking about grill outs.

quinao burger recipe
It’s hard to be season appropriate when you live in a warm climate I tell you.

Anyhow, these little beauties did take time to prepare but it was worth it because they were delicious and they made a lot!  With 12 patties per recipe, its the perfect way   to start stocking up your freezer with healthy dishes for those nights when you just can’t cook.
quinoa burgers

I recommend starting with your black beans, quinoa and butternut squash already cooked to make preparation less overwhelming.  (By the way, sweet potatoes would work just as well as butternut squash so use whichever you have on hand.) Also, these stock your freezer quinoa burgers do require a bit of advanced preparation because they need to be refrigerated for at least two hours prior to cooking.

Quinoa Burger Recipe

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 12

Calories per serving: 162

Fat per serving: 2.0

Ingredients

  • 1 cup onion, diced
  • 4 teaspoons minced garlic
  • 2 cups finely diced cooked butternut squash
  • 2/3 cups shredded carrots
  • 1/2 cup celery, finely diced
  • 2 1/2 teaspoons sea salt
  • 2 teaspoons diced jalapeno
  • 2 1/2 teaspoons cumin, ground
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2/3 cup frozen organic corn, thawed
  • 1/2 cup red, yellow or orange peppers, chopped
  • 1/2 cup quinoa flour (or whole wheat flour)
  • 4 cups cooked quinoa
  • 2 cups black beans, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons powdered egg replacer (equivalent of 6 eggs)

Instructions

  1. Spray a sauté pan with cooking spray or add a tablespoon of neutral oil. Heat to medium and add onion. Cook for 8 minutes and add garlic, cook for 30 seconds or until fragrant. Add butternut squash, carrots and celery. Sprinkle with a teaspoon of salt and cook for 10 minutes. Add jalapeno, remaining 1 1/2 teaspoons salt, cumin, black pepper and paprika. Cook for one minute. Add corn and bell pepper and cook for two more minutes.
  2. Transfer mixture to a bowl and stir in flour. Add quinoa, black beans and parsley. Mix thoroughly, using your hands as necessary.
  3. Place 1/2 of mixture in your food processor and pulse until slightly mushy. Return to the bowl with remaining mixture. Sprinkle egg replacer over mixture and use your hands to work in, adding water by the tablespoon as necessary.
  4. Form into 12 patties and place on a baking sheet lined with parchment paper. Chill for at least two hours or overnight. You may also freeze the patties at this point and thaw before proceeding.
  5. Heat oil or cooking spray over medium heat. Cook the patties until they are browned, about 5 minutes per side.

Notes

For best results these patties should chill for two hours or overnight. Plan accordingly.

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Adapted from Vegan Family Meals: Real Food for Everyone

Still have room for desert? Check out my quinoa donuts!

  • beckyintherootcellar

    This looks awesome. I am going to have to try it out.

    • Wendy Polisi

      I hope you enjoy!  Thanks for stopping by!

      • Gumaro Rodriguez

        i just finish to prepare the patties, i am waiting to be chilled, I wiil post later

  • Kathryn

    IF I don't have powdered egg replacer, what about using the eggs? Modify or something?

    • Wendy Polisi

      You could use eggs or any egg replacer! � (ie flax And water, chia seeds and water) �It's just to help them bind together so anything would work just add it in at the end until the consistency seems right.

      Sent from my iPad

  • Andrea

    How do you cook the butternut squash for this? I usually roast mine in whole, but I puree it afterwards, as the texture is soft. I don't think that would stand up to dicing and sauteing afterwards.

  • Sophie33

    Your appetizing & alternative quinoaburger looks amazing! I can't wait to try them out!
    There are a lot of flavours in here! MMMMMMMMM,….!!!! :)

    • Wendy Polisi

      I hope you enjoy!  Thanks so much for stopping by!

  • Deniza

    Wendy, I made this and followed the recipe to the letter – except I added 3 eggs and flax + water to have the equivalent of 3 eggs (a total of 6 eggs), and the mixture came out VERY watery. I put it in a colander in the fridge over night, and even then, I could not do anything with it. I ended up splitting it in half, adding 3 eggs whites and deep frying it. The flavor was amazing, but there was not way I could have made a patty out of that consistency. I wonder where I went wrong.

    • Wendy Polisi

      Keep in mind, the recipe was written with powdered egg replacer + a few tablespoons of water as needed and I didn't test it with actual eggs. I would imagine that you would have to play around with the recipe if you were going to change it.

  • asunda uribe

    I'm wanting to try this myself, but needing the answer to Andrea regarding how you cook the butternut squash for this recipe. I'm wondering if cutting it before cooking and then roasting it in the oven would be a good choice.

    • Wendy Polisi

      Any way you want to cook it is fine.  You can cut it up….or not.  Since its going to be pureed it really doesn't matter.

  • Heidi

    Made these for my vegan daughter who enjoyed them and since it makes such a good quantity, I froze most of them and have just tried them for myself. Very tasty and filling. Thank you for such a good recipe.

  • Hayley

    Wowie! Even though this involves quite a bit of work, it is absolutely worth it! Spiced my quinoa with cumin, salt and sugar when i cooked it. Used sandwich thins for the bun, slapped on avocado, goat cheese, barbecue sauce (i looove Bullseye– mostly ingredients i can read/know what they are, NO high fructose corn syrup), heirloom tomato slices, and mixed greens (all organic). The bbq sauce really took it home for me though! Made sweet potato fries (on the side or in the burger!) I was also very pleased to be able to use butternut squash in something… I don't typically like the way it comes out when i make it, but this was a first! Great job, Wendy! Another winner!

    • Wendy Polisi

      Thanks…so glad you enjoyed it!

  • triccio

    Hi! These look great! Please provide baking time and temp instead of frying. Thanks!

  • triccio

    Hi Wendy,
    What is the oven temp and time for baking them?