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These quinoa veggie burgers are what veggie burger dreams are made of. They hold together, have tons of flavor, and are full of good-for-you ingredients. This recipe is dairy-free, gluten-free, and vegetarian.
One night, I wanted a veggie burger, so I tried to find a recipe that wasn’t full of dairy and didn’t have beans (I don’t love their texture in a patty). I couldn’t find one that fit that criteria so I decided to create my own, and I’m so happy I did.
This is honestly the best veggie burger I’ve ever eaten! The patty itself has so much flavor that it really doesn’t need additional sauce. But it also tastes fantastic with red pesto or chipotle lime mayo, topped with some greens and tucked into a toasted bun.
- Quinoa – this protein-packed gluten-free grain (actually a seed) makes up the bulk of the burger. For this recipe, I used tri-color quinoa but any color is fine.
- Veggies – bell pepper, carrot, and shallot.
- Breadcrumbs – you can use regular or gluten-free or crush up your favorite crackers into a crumb (this is the route I went).
- Egg – this acts as the binder and helps hold the burger together, especially as it cooks.
- Flavoring – tomato paste, Worcestershire sauce, and kosher salt.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these quinoa veggie burgers using what you already have? Here are some ideas…
- No quinoa? – another gluten-free grain that would work well is millet.
- No shallot? – use yellow, white, or red onion instead.
- No carrot? – use sweet potatoes, winter squash, beets, or potatoes.
- No bell pepper? – other vegetables that would work well are celery, finely chopped broccoli, kale, peas, or mushrooms.
- No smoked paprika? – use sweet paprika.
- No tomato paste? – oil-packed sundried tomatoes are a great sub.
- Variations – add in chopped fresh herbs, sriracha, jalapeños, or red pepper flakes for a spicy kick, mustard, a spice blend for a different flavor profile, liquid smoke for a deeper smoky flavor, etc.
Frequently Asked Questions
This quinoa veggie burger recipe is filling thanks to the quinoa, which is the only plant-based protein that’s a complete protein (meaning it has all nine essential amino acids AKA the building blocks of proteins).
Yes! Pop them into an airtight container or bag and store them in the fridge for up to 1 week or in the freezer for up to 3 months. If storing them in the freezer, put a piece of parchment paper between each patty so they don’t freeze until one big block.
More Veggie Recipes You’ll Love
- Spaghetti Alla Nerano
- Dairy-Free Mexican Stuffed Sweet Potatoes
- Butternut Squash Risotto
- Roasted Cauliflower Tacos
Quinoa Veggie Burgers
- ½ cup dry quinoa
- 1 ½ cups water
- pinch of kosher salt
- 2 tablespoons olive oil, divided
- ½ cup diced shallots about 1 large shallot
- 1 cup diced carrots
- ½ cup diced bell pepper any color
- ½ cup breadcrumbs gluten-free or regular
- 1 large egg
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce use vegan and/or GF if needed
- 1 teaspoon kosher salt
- Bring the water to a boil then add the quinoa and a pinch of salt. Cover the pot with a lid and reduce the heat to medium-low. Cook for 15 minutes, remove from the heat and let it sit with the lid on for an additional 5 minutes. Then remove the lid and fluff with a fork. Set aside.
- Heat a large skillet over medium heat with 1 tablespoon of olive oil. Once hot, add in the diced carrots and cook for 10 minutes until easily pierced with a fork, but still firm.
- Then add in the diced shallots and bell pepper and cook with the carrots for an additional 5 minutes, stirring occasionally.
- Add the sautéed vegetables to the bowl of a food processor along with the cooked quinoa, breadcrumbs, egg, tomato paste, smoked paprika, Worcestershire sauce, and kosher salt.
- Pulse the mixture a few times until it's mixed but not blended. Scoop out the mixture and use your hands to form it into patties.
- Heat the remaining tablespoon of olive oil over medium heat and cook the burgers on each side for 8-10 minutes or until golden brown.
- Makes 7 patties (though the quantity may vary depending on the size of your patties).