Entree, Veggie

Quinoa Veggie Burger

September 06, 2012

Vegetarians and carnivores alike will enjoy this hearty, healthy quinoa veggie burger, full of protein and delicious flavors. The recipe makes for a quick and easy meal during the week, too. These quinoa veggie burgers don’t need a bun as they taste great on their own, topped with the chili-cilantro sauce that is included with the recipe. 

Tip: Serve with side salad or homemade sweet potato fries.



45 minutes






4 people


1.1/2 cup uncooked quinoa
2.1 carrot, diced
3.3 scallions, sliced
4.2 cloves garlic
5.15 ounce can black beans, drained & rinsed
6.1/4 cup Italian seasoned dried breadcrumbs
7.1 large egg, lightly beaten
8.1 Tbs ground cumin
9.3/4 tsp salt
10.1/2 tsp black pepper
11.2 Tbs olive oil

Chil-Cilantro Sauce

1.1 cup plain Greek yogurt
2.1 Tbs freshly squeezed lime juice
3.2 tsp sweet chili sauce
4.1 small garlic clove, minced
5.1/2 tsp salt
6.1/2 tsp black pepper
7.1 heaping Tbs chopped cilantro



Prepare Quinoa.

Rinse quinoa in strainer. In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, & reduce heat to low. Cook until liquid is absorbed (12-14 minutes); set aside.


Prepare Chili-Cilantro Sauce.

While quinoa is cooking, combine all the sauce ingredients except for the cilantro (Greek yogurt through pepper) in a medium bowl & whisk together. Then stir in cilantro. Refrigerate until ready to use.


Prepare the Patties.

Using a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, egg, cumin, salt & pepper. Pulse until combined, but still slightly chunky.


Form the Patties.

Remove mixture from processor and form into 4 patties.


Cook the Patties.

In a large nonstick skillet, heat oil over medium. Cook burgers until browned, about 8 minutes per side.


Serving Suggestions.

Place a quinoa burger on each plate and top with chili-cilantro sauce. Serve with side salad or sweet potato fries.

Option to always serve on a bun, with desired toppings.

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