This quinoa burger was amazingly delicious. Even my meat eaters didn’t care that it was vegetarian!
Quinoa is one of my go-to “grains.” I put grains in quotes because it is not technically a grain, it is a seed that doubles as a grain.
Containing all nine essential amino acids your body needs makes it one of the few plant-based foods that are a complete protein, making it an excellent vegetarian substitute for meat.
Quinoa is packed full of healthy nutrients like magnesium and iron, which helps boost your immunity & increase your energy levels and high in fiber keeping your blood sugar stable.
It’s gluten-free and another added bonus is it is easy on the wallet making it budget friendly.You are going to LOVE this Quinoa Burger!Click To Tweet
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There are three colors of quinoa and each has a slightly different taste.
Black quinoa – has a slightly sweeter, earthy taste
Red quinoa – has a stronger nutty flavor and holds its shape well after cooking, making it good for salads and stir-fry.
White quinoa – has an almost buttery flavor and is the softest in texture.
- 2 cups cooked quinoa
- 1 Tbs grapeseed or olive oil
- 1 cup diced onions
- 2 cups finely chopped mushrooms (I use a food processor)
- 2/3 cup shredded zucchini, squeezed dry
- 2-3 cloves garlic, minced
- 1/4 tsp cumin
- salt & pepper to taste
- 2/3 cup sharp cheddar
- 1 egg (or flax egg)
- 1/2 cup cilantro
- 1/2 cup toasted pecans, finely chopped or sunflower seeds
- 1/3 cup quick cooking oats
- favorite hamburger toppings
Preheat oven to 350 F. Lightly grease a baking sheet or line with a silicone baking mat or tinfoil.
Heat the oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the mushrooms, zucchini (I squeeze mine in a clean dishcloth to get out extra moisture), garlic, cumin, salt and pepper and cook for another 5 minutes or until the zucchini is tender. Set aside.
In a medium bowl, whisk the egg and then add the quinoa, mushroom mixture and rest of ingredients. Mix until combined. Scoop 1/3 – 1/2 cup portions of the mixture onto the prepared baking sheet and shape into patties, about an inch thick. I used a 1/2 cup measuring cup and got 7 patties but they were a little big for my buns. Bake for 30 minutes, until they are slightly browned and crispy.
Tips on cooking quinoa:
First, give it a quick rinse before cooking. it is naturally coated with a bitter compound, saponin, which helps fight off pests. Most packaged quinoa has already been rinsed but it is better to be safe than sorry.
Then boil in a 1:2 ratio so 1 cup quinoa to 2 cups liquid. Cover and simmer for about 15 minutes. You’ll know it is ready when yo usee little white tails sticking out, drain if necessary.
You can also toast your quinoa instead of boiling it. Put in a dry skillet, no oils, over medium heat until it starts to crackle. You can serve on a salad this way, overcooked vegetables or add to a stir-fry.
Quinoa absorbs sauces and other flavors really well and has a mild taste, to begin with, so it makes it great for just about any dish and adds a protein and nutrient boost.
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