These Quinoa Burgers are a delicious vegetarian alternative to a classic burger. Made with quinoa, cottage cheese, and fresh vegetables, these quinoa burgers are hearty, healthy, high in protein, and gluten-free.
Quinoa Burgers are not your typically Veggie Burger. They are not made with beans. There are no added breadcrumbs or oats. They are not dense or heavy.
Instead, quinoa serves as the base for these burgers, giving them a unique texture and pumping the burger full of protein and fiber. And because quinoa is naturally gluten-free, these burgers are gluten-free as well.
But more importantly, this spin on a veggie burger is absolutely delicious! The quinoa gives this burger incredible texture and the cottage cheese adds tang, a bit of cheesy flavor, and keeps these burgers from drying out. Crisped up in the oven, the exterior gets golden and a bit crispy, giving the burgers the perfect texture.
How to Make Quinoa Burgers
Step One: Make Quinoa
You will need two cups of cooked quinoa to prepare these burgers. You can use leftover quinoa you have on hand, or prepare quinoa in the Instant Pot or on the stove. Just be sure to allow your quinoa to cool to the touch before proceeding with preparing your burgers to prevent the hot quinoa from scrambling the egg. A great hack is to spread the quinoa out onto a sheet pan and pop it in the freezer--it will be ready in 5 minutes!
Step Two: Form Burgers
Once the quinoa has cooled, you will want to combine it with the remaining ingredients. The mixture is a bit delicate, so I have found that it is best to scoop the quinoa mixture onto a baking sheet lined with parchment paper and then use slightly damp hands to shape it into a "burger patty."
Step Three: Bake
The easiest way to cook these quinoa burgers is to bake them. Bake for 20 minutes on one side, flip the burgers, and bake for an additional 10-15 minutes, or until golden and crispy.
Step Four: Serve
Serve the Quinoa Burgers on a lettuce wrap or on a bun with toppings of your choice. I personally prefer tomatoes, lettuce, and a bit of mustard. Don't forget to complete the meal with a side of Homemade Oven Fries, Creamy Cucumber Salad, or Homemade Baked Beans.
More Quinoa Recipes
If you tried these Quinoa Burgers, please be sure to leave a review and comment below.
Quinoa Burgers
Ingredients
Quinoa
- 1 ½ cups dry quinoa
- 3 cups water
- ½ teaspoon salt
Quinoa Burgers
- 2 cups cooked quinoa
- ½ cup cottage cheese
- ¼ cup fresh parsley chopped
- 1 large carrot grated
- 1 large zucchini grated
- 2 eggs
- 1 tsp onion powder
- 1 tsp pepper
- 1 tsp salt
- ½ tbs minced garlic
Instructions
- Prepare quinoa by bringing placing dry quinoa, water, and salt in a large saucepan. Bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes, or until quinoa is tender.
- Measure out 2 cups of cooked quinoa and spread it out on a sheet pan to cool for 10-20 minutes before preparing burgers.
Prepare Quinoa Burgers
- Preheat the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper, or grease well with cooking spray.
- In a large mixing bowl, mix the eggs, seasonings, cottage cheese, parsley, and carrot together until well combined. Add the cooled quinoa and thoroughly mix.
- Line Scoop ¼ cup of the quinoa mixture unto the tray, forming 12 mounds in total, spaced 4 inches apart. Using slightly damp hands, form the mound into a burger shape, that is about ½-inch thick. Spray with a cooking oil on the top of burgers.
- Bake the burger patties for 20-25 minutes on the first side, Remove from the oven, gently flip, return to the oven, and continue to bake for 15-20 minutes, or until golden and set.
Notes
- These burgers do not hold up well to grilling. They achieve the best texture when baked at a high temperature. However, they can be pan-fried over medium-high heat for 7-8 minutes per side, if desired.
- Leftover Quinoa Burgers can be stored in the refrigerator for 3 days or frozen for up to 3 months. They are best reheated in a skillet over medium heat or in a 400-degree oven until warmed through.
Nutrition
Mim
What would you sub for cottage cheese for a nondairy burger?
Kristen Chidsey
I would use firm tofu and blend it up before adding to the burger patties.
Alyssa
FINALLY a veggie burger that holdS up and has bite!! Loved this recipe. Way better than mushy black bean burgers. I added a smidge of bread crumbs and it was a nice touch. Thanks!!
Kristen Chidsey
I am so glad you enjoyed these Alyssa! They are certainly a change up from the traditional.
Sheryl Trujillo
My husband and I just made these and they are really delicious. Very easy to make. I especially like the crispiness on the outside. We were not sure what oil to use, so we tried olive oil, it worked fine. Such a nice change from the same old black bean burger. Though these are delicate they held together well and a lot better than the black bean burger recipes We’ve tried. These taste so good without a bun, I can see these in place of hash browns with a morning breakfasts.
Kristen Chidsey
I am so glad you enjoyed Sheryl! I use an olive oil cooking spray, but any light cooking spray works. And the idea for hash browns has me drooling!
Barbara Miller
Thanks for sharing with Christy Jordan's Southern Plate.
Kristen Chidsey
Thank you <3
shelby
I have to try this and share it with my parents (who eat vegetarian all the time now). This looks and sounds really delicious. Mom was a vegetarian all my live and while I am not, I crave vegetarian foods liks this. Thank you for sharing!
Kristen Chidsey
Thanks Shelby! I bet your mom will LOVE this (and you will too). I like you, am not vegetarian, but often crave veggies over meat 🙂