These delicious quinoa veggie burgers pack in the all the best flavors and are the perfect meal prep for busy weeks. They’re made with feel-good ingredients, and are filled with plant-based protein and fiber.
Homemade Quinoa Veggie Burgers
Most store-bought veggie burgers are packed with veggies, but not as much protein, which is why I love making my own. These quinoa veggie burgers truly have it all:
- protein from the beans and quinoa
- fiber from the veggies and beans
- and most importantly- good flavor
These homemade veggie burgers are so easy to make, and the perfect meal prep to stock your freezer with.
Quinoa veggie burgers are crispy on the outside, and have a sweet and smokey flavor. I love to brush them with BBQ sauce before grilling them for an added boost of flavor.
They’re plant-based and can be made gluten-free if needed. Plus they can be frozen and reheated for a quick dinner during the week!
The quinoa adds the most delicious texture to the burgers, while also being a powerhouse of nutrients.
Nutrition fun fact: did you know that quinoa is a complete protein?
Unlike other plant-based proteins, quinoa is a complete protein, meaning it contains all nine essential amino acids. Essential aminos acids (which are the building blocks of proteins), are amino acids that our bodies cannot make on their own and therefore are essential in our diets.
Incorporating quinoa into your week is a nutritious way to eat more protein, especially in a plant-based diet.
What you’ll need to make Quinoa Veggie Burgers
Quinoa– the base of the burgers is made with cooked quinoa, which adds a delicious whole-grain and boost of protein. I used a tri-color quinoa mix, but you can use any variation of quinoa
Cannellini beans– also known as white kidney beans, cannellini beans add a subtle yet hearty texture to these burgers while also contributing protein and fiber
Veggies– these burgers are loaded with peppers, carrots and onions that are sauteed to truly bring out their flavor
Breadcrumbs– if needed, you can swap your favorite gluten-free breadcrumbs to make these gluten-free!
Spices– the flavors of the burger come from the spices like cumin, smoked paprika, garlic and a touch of hot sauce
The burgers come together in just a few simple steps, and can be made ahead of time and frozen for up to 3 months.
I like to grill mine on a pan, and freeze them once they’ve cooled. To warm them, just pop them in the oven for 10 minutes, or let them defrost overnight.
I love serving these on a toasted bun or over a salad with my homemade chipotle sauce. They’re so flavorful, easy to make, and a delicious way to incorporate more plant-based protein into your week!
If you’re looking for more bean based recipe ideas, check out some of these recipes below:
Lentil Burgers
Crispy Walnut Lentil Tacos
Spinach & White Bean Burgers
Black Bean and Veggie Burritos
Quinoa Veggie Burgers
Ingredients
- 1/2 cup uncooked quinoa (should yield about 1 1/2 cups cooked)
- 1 can cannellini beans, 15.5 oz
- 1/2 cup bread crumbs, use gluten-free if needed
- 1 red bell pepper, finely chopped
- 3 carrots, peeled and chopped
- 1/2 white onion, diced
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp smoked paprika (or substitute 1 full tsp paprika)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp hot sauce, optional
- 2-3 tbsp olive oil
- 2-3 tbsp of your favorite BBQ sauce
Directions
Cook the quinoa
- Bring 1/2 cup of quinoa and 1 1/4 cups of water to a boil in a small saucepan. Once boiling, reduce heat and let the quinoa simmer for about 15 minutes covered, or until all the water is absorbed. Once ready, set it aside for 10 minutes, then fluff it with a fork.
Saute the veggies
- While the quinoa cooks, add 1 tbsp of oil to a large pan and saute the carrots, peppers and onion for 5 minutes until the veggies begin to soften. After 5 minutes, add in the minced garlic and cook for an additional 2-3 minutes. Season lightly with salt & pepper
Prepare the burger mixture
- Once the veggie and quinoa are ready, add the rinsed beans into a bowl and gently mash them into a paste while leaving some pieces whole.
- Next add in your quinoa, veggies, spices and hot sauce and mix well with a spoon or your hands.
- Pour in your bread crumbs and combine everything together until evenly incorporated. I suggest using your hands for this step to make sure everything sticks together.
- Form 6 large burgers with the mixture, or about 8 medium sized ones and layer them on a tray or cutting board while you heat your pan.
Grill your burgers
- Brush each side of the burger with a light layer of your favorite BBQ sauce. This step is optional, but adds a delicious smokey flavor.
- Heat a large pan with 1 tbsp of olive oil on medium heat (I used the same pan that i cooked my veggies in). Place 3 burgers in at a time and cook on medium heat for about 4-5 minutes, then flip for an additional 4-5 minutes until golden brown. Add another tbsp of oil and repeat with remaining burgers.
- Serve with your favorite sides or on a bun.
- The burgers can be frozen for up to 3 months.
Hi! Thank you for this recipe! I just made a bunch of these and they’re awesome. I doubled the recipe because I’m meal prepping for the week. I added 1 egg (total), put on some rubber gloves, and went to town on the smushing, as you suggested. I ended up with the perfect consistency! I laid them out on some parchment paper and put them in the oven at 350 F for about 20 minutes and they came out perfectly. They’re a little soft inside but I like it that way! Thank you again!
Hi Laurie, I’m so glad you tried these!
do you freeze the burgers raw or cooked ?
I usually freeze them cooked! You can defrost them overnight in the fridge, or microwave them for 1-2 minutes to defrost and them crisp them on a pan or in the oven
Loved the flavor, but these did not hold together well. Any adjustments you suggest for binding? Adding an egg or some type of vegan alternative?
Hey Susan, you can definitely add an egg or a flax egg (1 tbsp flax seed mixed with 2.5 tbsp of water). A few suggestions- make sure most of your beans are mashed enough to form almost a paste- this will also help bind the burgers. When you add in your breadcrumbs, I suggest mixing everything together by hand, really pressing into the mixture so that it sticks together. So sorry they fell apart for you- let me know if you try them again.