Far from yesteryear’s blandness, today’s meat-free dishes are full of wonderful new textures and flavors! You’ll quickly have new converts not only with this delicious burger but with our Southwest Vegetarian Stuffed Peppers, Black Bean Quesadillas, and Veggie Wraps!
I first ran into the idea of a Quinoa Burger at a dine-in theatre with my sister. We were looking to order something that wasn’t a million calories, and settled on the quinoa burger. My expectations were low until, BAM: my first bite was instant love!! The burger was so good that I found the AMC theatre menu online to find out all I could about it, and then set to recreate it. I particularly love how it’s different from a black bean burger and is instead made from quinoa, brown rice and chopped veggies. I used egg, plain greek yogurt and bread crumbs as the binders. I’m proud to say my creation is even better than the inspiration! I know you will love it too!
How to make Quinoa Burgers:
Combine: quinoa, brown rice, chopped spinach and red bell pepper, eggs, panko bread crumbs and spices in a large mixing bowl. Cover and refrigerate for 30 minutes. Shape into patties on a cookie sheet using a ½ cup measuring cup.
Crisp golden brown in a large skillet on the stove top. (See Expert Tips below for grilling instructions). Serve: on a whole wheat bun or lettuce wrap. Crown with scrumptious toppings like provolone, spicy arugula, a slice of juicy beef-steak tomato, ripe avocado, red onion, and sriracha mayo or our delicious homemade Thousand Island dressing.
Expert Tips for Perfect Veggie Burgers:
Substitutions: If you don’t have spinach or red bell pepper you could leave them out, or try another diced veggie such as carrots, beets, kale or squash. You can also substitute the Panko bread crumbs with rolled oats. How to make sure they stick together: Ensure that the veggie burgers don’t fall apart by straining any excess liquid from the diced peppers (or any other veggie substitutions you add, like onions or shredded carrot) prior to adding the quinoa and brown rice. The egg and breadcrumbs will then work as the binder to hold the patties together. I’d also suggest freezing the patties for 20-30 minutes before grilling. If grilling, make sure the grill is well greased. To prevent the quinoa burgers from sticking to the grill when you flip them, be sure to use cooking spray or oil your grill with a brush before cooking them.
Make Ahead and Freezing Instructions:
To make ahead: Make the quinoa burger patties and store them, uncooked and covered, in the fridge up to 2 days ahead of time. To freeze: These quinoa burgers freeze really well! Just lay the uncooked patties flat inside a resealable freezer bag. Place a piece of parchment paper between them if you stack them. Grill veggie burgers from frozen or thaw them in the refrigerator overnight. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! Nutritional information does not include bun or toppings. RATE and COMMENT below! I would love to hear your experience. *I originally shared this recipe April 2017. Updated June 2020 with process photos and additional tips.
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