Quinoa Burger

Today’s Quinoa Burger is a protein packed meal that will please herbivores and carnivores alike.  It happens to be my husbands new favorite veggie burger recipe, and I often make a double batch just for him.  With over 30 grams of protein per serving, its an ideal hungry man’s dinner, veggie style!

Now, my apologies to those of you who are gluten free.  This recipe does have vital wheat gluten which gives it a texture that is amazing!  Stick with me because I have a new gluten free quinoa burger/quinoa patty coming up in a few days which I actually like better than this one.  (Hubby would disagree, though he liked the quinoa patties too!)

quinoa burger

An interesting note about this recipe is that it is very versatile. I made it a few weeks ago with leftovers from this recipe (I cut the sausage up fine) and it was out of this world! Here I’ve used plain cooked quinoa and it was still fantastic.  We love the flavor from the liquid smoke, but if it’s something you’d rather not use you can leave it of or substitute Worcestershire Sauce sauce in its place.
quinoa burger

This recipe was modified from Hearty Vegan Meals for Monster Appetites.  I love the book but my one complaint is that it uses things like TVP.  You can read more here about why TVP may not be something you want to eat on a regular basis.  We tried it prior to knowing that it wasn’t so good for you and both of us didn’t like how we felt afterwards.  Luckily, quinoa works just as well in many cases, this recipe being a case in point.

I’ve used my new, amazing, wonderful Griddler (the one that was on my Christmas list :)) here, which allows me to cook without oil.  I’ve listed other options below.

Quinoa Burger

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Calories per serving: 314

Fat per serving: 6.6


  • 1 1/2 cups cooked quinoa
  • 1 cup Vital Wheat Gluten
  • 1/4 cup Nutritional Yeast
  • 1 tablespoon garlic powder or 4 cloves garlic, minced
  • 1 tablespoon onion powder
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup organic ketchup (look for a brand that doesn’t have high fructose corn syrup)
  • 1/2 cup steak sauce or additional ketchup
  • 2 tablespoons No Stir Peanut Butter
  • 1 tablespoon Liquid Smoke (optional)


  1. In a medium bowl combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika and fresh ground black pepper.
  2. In a large bowl combine cooked quinoa, organic ketchup, steak sauce, peanut butter and liquid smoke (if you are using.). Add gluten mixture to quinoa and stir to combine. Use clean hands and mix everything together. You will need to knead much like you knead bread. Allow to sit for 15 minutes to allow the gluten to develop.
  3. Form into four patties. Grill for about seven minutes a side or 12-15 minutes if using a Griddler or foreman grill. Alternatively, heat olive oil in a skillet to medium and cook 5 to 7 minutes a side.

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

  • Susan

    We are fat free vegan-any ideas to substitute for the peanut butter? Thanks!

    • Wendy Polisi


      Do you avoid fat completely or is it ok just so long as its in its natural form? I'm not sure but here are some things you could try. I haven't tested them but I think they would work.

      Sesame seeds blended with water
      Sunflower seeds blended with water
      Soaked nuts blended with water

      Alternatively, just leave it off! Thanks to the wheat gluten the burgers hold up amazing so you should be just fine!

  • Nancy

    What could I substitute in place of the Vital Wheat Gluten to make this burger Gluten Free???

    • Wendy Polisi


      I don't think there is a way to replicate the texture of this gluten free but I could work with reproducing the flavor. I also have a gluten free quinoa patty coming up before the end of the week. I just bought a couple of GF cookbooks and I'm going to be brushing up on cooking gluten free. My grocery/Amazon list currently looks like this:

      millet flour
      potato starch
      buckwheat flour
      tapioca starch
      almond meal
      brown rice flour

      ….so you can guess what I have planned for the near future.

      • Katy O'Leary

        Wendy ~ love quinoa ~ can't eat gluten ~ love your amazon shopping list ~ but NOT local ~ oh well, guess u can't be perfect@
        Thanks for quinoa recipes

  • MissJo

    Love your site, and recipes, you have made it easy for me to introduce this to my grand-daughter. She loves it and it is nice a filling without be a "filler", helps me cut down on the amount of meat products we have to feed her. Keep up the good work, we love it :)

    • Wendy Polisi

      Thanks so much for your kind words! I love to hear that your granddaughter is eating quinoa! :). Thanks for reading!

  • Kenda Browne

    I'm looking forward to making the Quinoa Burger. Could you tell me how to cook the quinoa so I'll have cooked quinoa to use in this and some of your other recipes, please. What ratio of grain to liquid and how long to cook?

    • Wendy Polisi

      Kenda –

      Check out this post: http://www2.cookingquinoa.net/how-to-cook-quinoa-p

      You can also just rinse quinoa and boil it for about 8- 9 minutes and then return it to the pot and cover it for 10 minutes. That is what I do when I am cooking in bulk.

  • Dawna

    To Susan,
    Why do you want a fat free peanut butter?

  • Dawna


    You take some wonderful photograghs. Instead of 3 photos that are more or less the same shot, have you thought about including photos of the process of making the recipe?

    I don't expect you to post this comment if you don't want to. Dawna

    • Wendy Polisi


      That's actually something I'd like to do but at the moment its an issue of lighting and equipment. I often take photos in the kitchen but unfortunately they rarely come out well! We are in transition right now and the kitchen is completely interior. Without natural light the photos are just awful and it seems weird to me to us lighting as I cook.

  • Kathy

    I read the article about TVP and it was really scary. I just wanted to share a recipe for homemade "TVP" that I found on Dr. McDougall's website. If you go to the site and search the newsletters for it, you can get a printable copy. Basically, you can just buy some organic, non-GMO tofu, freeze it, thaw it out, crumble it, and cook it in the oven on really low heat until it's dry. Then you can control what's in your "TVP".

  • Karen

    Hi, Wendy –
    I love your recipes! I am currently making these burgers for dinner…. doubled the recipe because I want to have leftovers. Can I freeze them after cooking? How do you recommend reheating. Thanks!

    • jody

      im looking for gluten free recipes, is their a section here

  • Wendy Polisi

    If you look at it again the list is Grocery/Amazon. Keep in mind Katy, not all of us live in areas where we can get these things locally. If you do its a luxury, but I don't think that really makes you somehow better than those of us who don't.

    I don't see myself as less "perfect" because I don't spend hours in the car to go buy flours that were most likely shipped from far away already. :) Supporting local farmers is a different matter all together and something most all of us can do.