18 Delicious Quinoa Veggie Burgers Recipes Ultimate

Ever find yourself in a dinner rut, craving something both nutritious and bursting with flavor? Look no further! Our roundup of 18 Delicious Quinoa Veggie Burgers Recipes is here to rescue your meal plans. Perfect for busy weeknights or leisurely weekend barbecues, these burgers are a testament to how wholesome ingredients can create mouthwatering meals. Dive in and discover your next favorite dish!

Spicy Black Bean Quinoa Veggie Burgers

Unbelievably, it was during one of those hectic weeknights when I realized I needed a burger that was not only quick to make but also packed with nutrients. That’s how these Spicy Black Bean Quinoa Veggie Burgers came to be—a perfect blend of spice, texture, and everything nice.

Ingredients

• 1 cup cooked quinoa (I always cook a big batch on Sundays for the week)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing; it makes a difference)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tsp cumin (because what’s a burger without a bit of smokiness?)
• 1/2 tsp chili powder (adjust if you’re not into too much heat)
• 1/4 cup finely chopped cilantro (adds a fresh kick)
• Salt to taste (I swear by sea salt for its subtlety)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add the cooked quinoa, breadcrumbs, beaten egg, olive oil, cumin, chili powder, cilantro, and salt to the bowl. Mix until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and firm. Tip: For extra crispiness, broil for the last 2 minutes.

Here’s the deal: these burgers are wonderfully crispy on the outside, tender on the inside, with a kick that’ll make you reach for seconds. Serve them on a toasted bun with avocado slices and a dollop of Greek yogurt for a creamy contrast.

Sweet Potato Quinoa Veggie Burgers

Unbelievably, these Sweet Potato Quinoa Veggie Burgers have become a staple in my kitchen, especially on those busy weeknights when I crave something nutritious yet satisfying. The combination of sweet potatoes and quinoa not only packs a punch of flavor but also keeps me full for hours.

Ingredients

• 1 cup cooked quinoa (I always make extra for salads the next day)
• 1 large sweet potato, baked and mashed (about 1 cup, and trust me, baking brings out the sweetness)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin (because a little spice never hurt anybody)
• 1/2 tsp salt (I prefer sea salt for its mineral touch)
• 1 egg, beaten (room temp eggs blend better, in my experience)
• 1/4 cup finely chopped onion (I like red onions for their mild sharpness)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the mashed sweet potato, cooked quinoa, breadcrumbs, olive oil, cumin, salt, beaten egg, and chopped onion. Mix until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
3. Form the mixture into 4 equal-sized patties. Tip: Wetting your hands slightly prevents sticking.
4. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until they’re golden and firm to the touch. Tip: For extra crispiness, broil for the last 2 minutes.

Finally, these burgers come out with a delightful crispy exterior and a soft, flavorful interior. I love serving them on a toasted whole wheat bun with avocado slices and a dollop of spicy mayo for that extra kick.

Mushroom and Spinach Quinoa Veggie Burgers

Last weekend, I found myself staring at a fridge full of mushrooms and spinach, wondering how to turn them into something delicious and satisfying. That’s when the idea for these Mushroom and Spinach Quinoa Veggie Burgers was born—a perfect blend of earthy flavors and hearty textures that even my meat-loving friends couldn’t resist.

Ingredients

• 1 cup quinoa, rinsed (I always rinse mine to avoid any bitterness)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 medium onion, finely diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (fresh is key for that punch of flavor)
• 8 oz mushrooms, finely chopped (cremini are my favorite for their depth)
• 2 cups fresh spinach, chopped (packed tightly for maximum green goodness)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 1 large egg, beaten (room temp eggs blend better, in my experience)
• 1 tsp smoked paprika (for that subtle smoky hint)
• Salt and pepper to taste (but be generous with the pepper for a little kick)

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
2. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Add the mushrooms to the skillet, increasing the heat slightly to medium-high. Cook until the mushrooms release their moisture and it evaporates, about 8 minutes. Tip: Don’t stir too often to allow them to brown nicely.
4. Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a large bowl, combine the cooked quinoa, mushroom-spinach mixture, breadcrumbs, egg, smoked paprika, salt, and pepper. Mix well until everything is evenly incorporated. Tip: If the mixture feels too wet, add a little more breadcrumbs until it holds together.
6. Form the mixture into 6 equal-sized patties. Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and crispy.

Great for meal prep or a quick dinner, these burgers are wonderfully textured with a crispy outside and a tender, flavorful inside. Serve them on a whole wheat bun with avocado slices and a dollop of spicy mayo for an extra kick.

Avocado Lime Quinoa Veggie Burgers

Remember those days when you wanted something hearty yet healthy, and nothing in the fridge seemed to fit the bill? That’s exactly how I felt last Tuesday, leading me to whip up these Avocado Lime Quinoa Veggie Burgers. They’re a game-changer for quick, nutritious meals that don’t skimp on flavor.

Ingredients

• 1 cup cooked quinoa (I love using tri-color quinoa for extra visual appeal)
• 1 ripe avocado, mashed (because who doesn’t love avocado?)
• 2 tbsp lime juice (freshly squeezed, please—it makes all the difference)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/2 cup diced red bell pepper (for a sweet crunch)
• 1/4 cup chopped cilantro (because cilantro makes everything better)

Instructions

1. In a large bowl, combine the cooked quinoa, mashed avocado, and lime juice. Mix until well incorporated.
2. Add the breadcrumbs, salt, black pepper, diced red bell pepper, and chopped cilantro to the bowl. Stir until the mixture holds together when pressed.
3. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a non-stick skillet over medium heat (about 350°F).
5. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t flip too early; let them get a good crust.
6. Serve the burgers on your favorite buns or over a bed of greens. Tip: A slice of tomato and a dollop of Greek yogurt can elevate these burgers to the next level.

Craving something that’s both satisfying and wholesome? These burgers are your answer. The avocado keeps them moist, while the lime adds a zesty kick that’s irresistible. Try serving them with a side of sweet potato fries for a complete meal that’s sure to impress.

Beet and Quinoa Veggie Burgers

Unbelievably, it’s already August, and I find myself craving something hearty yet healthy to balance out all the summer barbecues. That’s when I stumbled upon the idea of making Beet and Quinoa Veggie Burgers—a colorful, nutrient-packed alternative that’s as satisfying as it is vibrant.

Ingredients

• 1 cup cooked quinoa (I love using tri-color quinoa for extra visual appeal)
• 2 medium beets, peeled and grated (wear gloves to avoid pink fingers!)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 large egg, lightly beaten (room temperature eggs blend better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the grated beets, cooked quinoa, breadcrumbs, egg, olive oil, garlic powder, salt, and pepper. Mix until everything is evenly distributed. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture, making the burgers easier to shape.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until they’re firm and slightly crispy on the outside.
5. Serve the burgers on your favorite buns with all the fixings. Tip: A slice of avocado and a dollop of Greek yogurt make for a creamy contrast to the earthy beets.

Now, these burgers are not just a feast for the eyes with their deep pink hue but also a delight to bite into—crispy on the outside, tender on the inside, with a sweet and earthy flavor profile. Try serving them with a side of sweet potato fries for a complete meal that’s as nutritious as it is delicious.

Curried Quinoa Veggie Burgers

Sometimes, the best meals come from the simplest ingredients thrown together in a moment of inspiration. That’s exactly how these Curried Quinoa Veggie Burgers came to be in my kitchen last week, and let me tell you, they’ve quickly become a staple in my meal prep routine.

Ingredients

• 1 cup quinoa, rinsed (I swear by the tri-color kind for extra texture)
• 2 cups water (for that perfect quinoa fluffiness)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup finely chopped onions (sweet onions are my go-to for a milder flavor)
• 1 garlic clove, minced (because what’s a burger without garlic?)
• 1 tsp curry powder (adjust if you’re sensitive to spice)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 egg, beaten (room temp eggs blend better, trust me)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes. Stir in the curry powder for the last 30 seconds to toast the spices. Tip: This step builds the flavor base, so don’t rush it.
3. In a large bowl, combine the cooked quinoa, sautéed onion mixture, breadcrumbs, beaten egg, and salt. Mix until well combined. Tip: Your hands are the best tool here for even mixing.
4. Form the mixture into 4 equal patties. Heat a skillet over medium heat with a drizzle of olive oil, and cook the patties for 4-5 minutes on each side, until golden and crispy.

Golden and crispy on the outside, tender and flavorful on the inside, these burgers are a dream. Serve them on a toasted bun with a slice of avocado or over a bed of greens for a lighter option.

Zucchini and Carrot Quinoa Veggie Burgers

Yesterday, I found myself staring at a fridge full of zucchini and carrots, wondering how to turn them into something exciting. That’s when the idea for these quinoa veggie burgers hit me—perfect for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 cup quinoa, rinsed (I always rinse mine to avoid any bitterness)
• 2 medium zucchinis, grated (about 2 cups—squeeze out the excess moisture with your hands, it’s oddly satisfying)
• 1 large carrot, grated (about 1 cup—I love the pop of color it adds)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 cup breadcrumbs (I used panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend better, in my experience)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cook the quinoa according to package instructions, then let it cool slightly. Tip: Fluff it with a fork to prevent clumping.
3. In a large bowl, combine the cooked quinoa, grated zucchini, grated carrot, olive oil, breadcrumbs, beaten egg, garlic powder, salt, and black pepper. Mix well. Tip: Use your hands for the best mix—it’s messy but effective.
4. Form the mixture into 6 equal-sized patties and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 25 minutes, flipping halfway through, until the burgers are golden and firm to the touch.

Vibrant and packed with texture, these burgers are a delight. The quinoa gives them a hearty bite, while the zucchini and carrot keep them moist. Try serving them on a toasted bun with a slice of avocado for a creamy contrast.

Lentil and Quinoa Veggie Burgers

Unbelievably, these Lentil and Quinoa Veggie Burgers have become a staple in my kitchen, especially on those busy weeknights when I crave something hearty yet healthy. I remember the first time I whipped these up, skeptical about how they’d turn out, but one bite was all it took to convert me into a believer.

Ingredients

• 1 cup cooked quinoa (I like to cook mine in vegetable broth for extra flavor)
• 1 cup cooked lentils (green or brown, but make sure they’re not mushy)
• 1/2 cup breadcrumbs (I use panko for that extra crunch)
• 1 large egg (room temperature eggs bind better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (for that subtle smoky depth)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. In a large mixing bowl, combine the cooked quinoa, lentils, breadcrumbs, egg, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb any excess moisture.
2. Preheat a non-stick skillet over medium heat and lightly grease it with olive oil. Tip: A well-heated skillet ensures a nice crust on your burgers.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
4. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy. Avoid flipping too early to prevent breaking.
5. Serve the burgers on toasted buns with your favorite toppings. I love mine with avocado slices and a spicy mayo.

Lightly crispy on the outside yet tender and flavorful inside, these veggie burgers are a delight. Try serving them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Sun-Dried Tomato and Basil Quinoa Veggie Burgers

Veggie burgers have always been my go-to for a quick, nutritious meal, but it wasn’t until I stumbled upon this sun-dried tomato and basil quinoa version that I truly fell in love. The combination of flavors is just unbeatable, and the best part? They’re incredibly easy to make, even on a busy weeknight.

Ingredients

• 1 cup cooked quinoa (I like to cook mine in vegetable broth for extra flavor)
• 1/2 cup sun-dried tomatoes, finely chopped (the oil-packed ones add a nice richness)
• 1/4 cup fresh basil, chopped (don’t skimp on this—it’s the star of the show)
• 1/2 cup breadcrumbs (I use whole wheat for a bit of extra fiber)
• 1 large egg, beaten (room temperature eggs mix in better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine the cooked quinoa, sun-dried tomatoes, basil, breadcrumbs, beaten egg, salt, and pepper. Mix until everything is well incorporated.
2. Form the mixture into 4 equal-sized patties. If the mixture feels too wet, add a tablespoon more breadcrumbs.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden brown and crispy.
4. Tip: Don’t overcrowd the skillet—cook in batches if necessary to ensure each patty gets perfectly crispy.
5. Tip: Let the patties sit for a minute after cooking. This helps them hold together better when you bite into them.
6. Tip: For an extra flavor boost, serve with a dollop of pesto or a slice of fresh mozzarella.

Craving something hearty yet healthy? These quinoa veggie burgers are packed with flavor and have a satisfyingly crispy exterior with a tender, moist interior. Try serving them on a toasted whole grain bun with avocado slices for an extra creamy texture.

Chipotle Quinoa Veggie Burgers

Sometimes, you just need a burger that’s both hearty and healthy, and that’s exactly what these Chipotle Quinoa Veggie Burgers deliver. I stumbled upon this recipe during a week when I was trying to eat less meat but still craved something satisfying, and now it’s a staple in my kitchen.

Ingredients

• 1 cup cooked quinoa (I like to cook mine in vegetable broth for extra flavor)
• 1 can (15 oz) black beans, drained and rinsed (mash half for texture)
• 1/2 cup breadcrumbs (I use panko for a lighter crunch)
• 1 large egg, beaten (room temp eggs blend better)
• 2 tbsp chipotle in adobo sauce (adjust based on your heat preference)
• 1 tsp ground cumin (toasted cumin seeds ground fresh is my secret)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, combine the cooked quinoa, black beans (mashed and whole), breadcrumbs, beaten egg, chipotle in adobo sauce, ground cumin, and salt. Mix until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat (350°F if you’re using a thermometer). Once hot, add the patties and cook for 4-5 minutes on each side, until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Serve the burgers on your favorite buns with toppings like avocado, lettuce, and a dollop of Greek yogurt for a creamy contrast.

Unbelievably, these burgers are crispy on the outside, tender on the inside, and packed with smoky, spicy flavors. Try serving them with sweet potato fries for a complete meal that’s sure to impress.

Kale and Quinoa Veggie Burgers

There’s something incredibly satisfying about crafting a veggie burger that holds its own against the traditional beef patty. Today, I’m sharing my go-to Kale and Quinoa Veggie Burgers recipe, a dish that’s as nutritious as it is delicious, perfect for those busy weeknights or lazy weekends.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups water (for cooking quinoa)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, finely diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is always better)
• 2 cups kale, stems removed and finely chopped (I love the texture it adds)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect burger base)
• 1/2 cup breadcrumbs (helps bind everything together)
• 1 large egg, room temperature (it mixes in more evenly)
• 1 tsp smoked paprika (for a hint of smokiness)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add kale to the skillet, cooking until wilted, about 3 minutes. Remove from heat.
4. In a large bowl, mash the black beans with a fork until mostly smooth. Tip: Leaving some chunks adds texture.
5. To the beans, add cooked quinoa, sautéed veggies, breadcrumbs, egg, smoked paprika, salt, and pepper. Mix until well combined.
6. Form the mixture into 6 patties. If the mixture is too wet, add more breadcrumbs.
7. Heat a clean skillet over medium heat with a bit of olive oil. Cook patties for 4-5 minutes per side, or until golden and crispy.

Perfectly crispy on the outside and tender on the inside, these burgers are a flavor-packed alternative to meat. Serve them on a toasted bun with avocado and a spicy mayo for an extra kick.

Pumpkin and Quinoa Veggie Burgers

Believe it or not, the first time I tried making Pumpkin and Quinoa Veggie Burgers, I was skeptical about how they’d turn out. But to my surprise, they became an instant hit in my household, perfect for those cozy fall evenings or whenever you’re craving something hearty yet healthy.

Ingredients

• 1 cup cooked quinoa (I find that rinsing it before cooking removes any bitterness)
• 1 cup canned pumpkin puree (not pumpkin pie mix, trust me on this)
• 1/2 cup breadcrumbs (I like using panko for that extra crunch)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp maple syrup (a little sweetness balances the flavors beautifully)
• 1 tbsp soy sauce (for that umami kick)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix together the cooked quinoa, pumpkin puree, breadcrumbs, olive oil, garlic powder, salt, black pepper, maple syrup, and soy sauce until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the moisture.
3. Form the mixture into 4 equal-sized patties. Tip: Wetting your hands slightly prevents the mixture from sticking.
4. Place the patties on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until they’re golden and firm to the touch. Tip: For a crispier exterior, you can lightly spray the patties with olive oil before baking.

You’ll love the texture of these burgers—crispy on the outside, tender on the inside, with a delightful mix of sweet and savory flavors. Try serving them on a toasted bun with avocado slices and a dollop of spicy mayo for an extra kick.

Roasted Red Pepper Quinoa Veggie Burgers

Mmm, there’s something incredibly satisfying about biting into a veggie burger that’s packed with flavor and has the perfect texture. Today, I’m sharing my go-to recipe for Roasted Red Pepper Quinoa Veggie Burgers, a dish that’s as nutritious as it is delicious. It’s a recipe that came to me during a summer picnic, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups water (for cooking quinoa)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 cup roasted red peppers, chopped (jarred works great for convenience)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1 large egg, room temperature (helps with binding)
• 1 tsp garlic powder (for that kick)
• 1/2 tsp salt (I prefer sea salt for its minerals)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
2. Preheat your oven to 375°F and line a baking sheet with parchment paper. Tip: This prevents sticking without extra oil.
3. In a large bowl, mix the cooked quinoa, olive oil, roasted red peppers, breadcrumbs, egg, garlic powder, salt, and black pepper until well combined. Tip: Use your hands for mixing to ensure even distribution of ingredients.
4. Form the mixture into 4 equal-sized patties and place them on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway through, until the burgers are golden and firm to the touch.

Unbelievably, these burgers come out with a crispy exterior and a soft, flavorful interior every time. Serve them on a toasted bun with avocado slices and a dollop of spicy mayo for an extra kick. They’re also fantastic crumbled over a salad for a protein-packed lunch.

Thai Peanut Quinoa Veggie Burgers

Having spent countless evenings experimenting with plant-based recipes, I stumbled upon a combination that’s now a staple in my kitchen—Thai Peanut Quinoa Veggie Burgers. They’re the perfect blend of nutty, spicy, and utterly satisfying, especially when you’re craving something hearty yet healthy.

Ingredients

• 1 cup cooked quinoa (I find that slightly overcooking it makes the burgers hold together better)
• 1/2 cup creamy peanut butter (go for the natural kind, it’s worth it)
• 1 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tsp garlic powder (fresh minced garlic works too, but I’m all about saving time)
• 1/2 cup shredded carrots (the pre-shredded bagged ones are my lazy day hack)
• 1/4 cup chopped cilantro (if you’re not a fan, parsley is a fine substitute)
• 1 tbsp olive oil (for frying, though you can bake these if you prefer)

Instructions

1. In a large bowl, mix together the cooked quinoa, peanut butter, soy sauce, and garlic powder until well combined.
2. Fold in the shredded carrots and chopped cilantro gently to keep the mixture light.
3. Heat the olive oil in a non-stick skillet over medium heat (about 350°F).
4. Form the mixture into 4 equal-sized patties, pressing firmly to ensure they hold together.
5. Cook each patty for about 4 minutes on each side, or until golden brown and crispy.
6. Let the burgers rest for a couple of minutes before serving to allow them to set.

Biting into one of these burgers, you’ll first notice the crispy exterior giving way to a soft, flavorful center. The peanut butter adds a richness that’s balanced beautifully by the fresh cilantro and carrots. Serve them on a toasted bun with a slice of avocado or over a bed of greens for a lighter option.

BBQ Quinoa Veggie Burgers

Veggie burgers have always been my go-to for a quick, nutritious meal, but it wasn’t until I stumbled upon this BBQ Quinoa Veggie Burger recipe that I truly fell in love. The smoky flavor combined with the hearty texture of quinoa makes this dish a standout. Plus, it’s a great way to use up any leftover veggies in your fridge!

Ingredients

• 1 cup cooked quinoa (I love using tri-color quinoa for extra visual appeal)
• 1/2 cup black beans, rinsed and mashed (room temperature blends better)
• 1/4 cup BBQ sauce (my favorite is a smoky, spicy variety)
• 1/4 cup breadcrumbs (I often use panko for extra crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp smoked paprika (for that irresistible smoky hint)
• Salt to taste (I prefer sea salt for its mineral content)

Instructions

1. In a large bowl, combine the cooked quinoa, mashed black beans, BBQ sauce, breadcrumbs, garlic powder, smoked paprika, and salt. Mix until well combined.
2. Form the mixture into 4 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it’s manageable.
3. Heat the olive oil in a non-stick skillet over medium heat (about 350°F). Once hot, add the patties and cook for 4-5 minutes on each side, or until golden brown and crispy.
4. While cooking, resist the urge to press down on the patties—this keeps them juicy inside.
5. Serve the burgers on toasted buns with your favorite toppings. I love adding avocado slices and extra BBQ sauce for a creamy, tangy contrast.

So there you have it—a BBQ Quinoa Veggie Burger that’s as satisfying as it is nutritious. The texture is perfectly crispy on the outside and tender on the inside, with a flavor that’s smoky, slightly sweet, and utterly addictive. Try serving these at your next BBQ; I bet even the meat-lovers will be asking for seconds!

Mediterranean Quinoa Veggie Burgers

Over the years, I’ve experimented with countless veggie burger recipes, but these Mediterranean Quinoa Veggie Burgers have stolen my heart. They’re packed with flavor, easy to make, and perfect for a quick weeknight dinner or a weekend barbecue. Here’s how I make them, with a few personal twists along the way.

Ingredients

• 1 cup quinoa (I always rinse mine for a fluffier texture)
• 2 cups water (for cooking quinoa)
• 1 can (15 oz) chickpeas, drained and rinsed (I love the creaminess they add)
• 1/2 cup breadcrumbs (I use panko for extra crunch)
• 1/4 cup chopped sun-dried tomatoes (the oil-packed ones are my favorite)
• 1/4 cup chopped Kalamata olives (for that authentic Mediterranean taste)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp dried oregano (for a hint of earthiness)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect quinoa every time.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining for texture.
3. Add the cooked quinoa, breadcrumbs, sun-dried tomatoes, olives, garlic powder, oregano, and salt to the bowl. Mix well to combine. Tip: If the mixture feels too wet, add a bit more breadcrumbs until it holds together.
4. Form the mixture into 6 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy.

When you bite into these burgers, you’ll love the crispy exterior and the tender, flavorful interior. Serve them on a toasted bun with tzatziki sauce and a sprinkle of feta cheese for an extra Mediterranean flair.

Jalapeno Popper Quinoa Veggie Burgers

Unbelievably, it was during a hectic weeknight when I first stumbled upon the idea of combining the spicy kick of jalapeno poppers with the wholesome goodness of quinoa veggie burgers. It’s a match made in heaven for those of us craving something both nutritious and packed with flavor.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1/2 cup cream cheese, softened (room temp blends smoother)
• 1/4 cup pickled jalapenos, finely chopped (adjust based on your heat tolerance)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg (always room temp for even mixing)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1/2 tsp garlic powder (because fresh is great, but powder distributes evenly)
• 1/2 tsp salt (I use sea salt for a cleaner taste)

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until broth is absorbed and quinoa is fluffy.
2. Transfer cooked quinoa to a large mixing bowl and let it cool for 10 minutes. This prevents the egg from cooking when mixed in.
3. Add cream cheese, jalapenos, breadcrumbs, egg, olive oil, garlic powder, and salt to the quinoa. Mix until well combined. Tip: Wet your hands to prevent sticking when forming patties.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Pressing a small dimple in the center of each patty helps them cook evenly.
5. Heat a large non-stick skillet over medium heat. Cook patties for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure each patty gets perfectly crispy.

Serve these burgers on toasted buns with a slice of avocado and a dollop of sour cream for a creamy contrast to the spicy jalapenos. The texture is wonderfully crispy on the outside, yet soft and flavorful inside, making every bite a delightful experience.

Quinoa and Chickpea Veggie Burgers

Never have I been more excited to share a recipe that’s as nutritious as it is delicious. These Quinoa and Chickpea Veggie Burgers have become a staple in my kitchen, especially on those busy weeknights when I crave something hearty yet healthy. Let me walk you through how to make these flavorful patties that even the pickiest eaters in my family can’t resist.

Ingredients

• 1 cup cooked quinoa (I love using tri-color quinoa for extra visual appeal)
• 1 can (15 oz) chickpeas, drained and rinsed (keep a few whole for texture, mash the rest)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp cumin (toasted and ground fresh if you can)
• 1/2 tsp smoked paprika (for that hint of smokiness)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. In a large bowl, combine the cooked quinoa, mashed chickpeas, breadcrumbs, beaten egg, cumin, smoked paprika, and salt. Mix until well combined.
2. Form the mixture into 4 equal-sized patties. If the mixture feels too wet, add a tablespoon more breadcrumbs.
3. Heat the olive oil in a non-stick skillet over medium heat (about 350°F). Once hot, add the patties.
4. Cook for 4-5 minutes on each side, or until golden brown and crispy. Resist the urge to flip too early to ensure a nice crust forms.
5. Serve the burgers on toasted buns with your favorite toppings. I love avocado slices and a spicy mayo for extra flavor.

Mmm, the texture of these burgers is perfectly balanced—crispy on the outside, tender on the inside, with little bursts of whole chickpeas. The smokiness from the paprika and the earthiness of the cumin make each bite a delight. Try serving them on a bed of greens for a lighter option, or pile high with all the fixings for a satisfying meal.

Conclusion

Packed with flavor and nutrition, these 18 quinoa veggie burger recipes offer something for everyone. Whether you’re a seasoned chef or a kitchen newbie, there’s a delicious option waiting for you. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos