In a world dominated by frozen patties and fast-food options, there’s something truly special about crafting your own burger from scratch. And when it comes to veggie burgers, this homemade Quinoa Burger is a game-changer.
Picture this: a hearty patty packed with the goodness of sweet potatoes, protein-packed quinoa, and savory mushrooms, all coming together to create a flavor explosion that surpasses anything you’ll find in the frozen foods aisle.
Now, you might be thinking, why bother with a vegan burger when you can sink your teeth into the real deal? Well, let me tell you, this burger isn’t just for vegans. Its deliciousness transcends dietary labels and appeals to anyone seeking a wholesome, flavorful meal.
At the heart of this recipe lies quinoa, a nutritional powerhouse revered for its complete protein profile, fiber richness, and essential vitamins like iron, manganese, and vitamin B12. Plus, it’s gluten-free, catering to a wide range of dietary needs without compromising on taste.
Not only does this burger satisfy your taste buds, but it also nourishes your body, keeping your digestive system happy and your hunger at bay. It’s the epitome of guilt-free indulgence (without using the word “indulge,” of course).
When it comes to storing these delightful patties, simply place any leftovers in an airtight container and refrigerate. They’ll stay fresh for a few days, ready to be reheated whenever you’re craving another bite of homemade goodness.
So, why settle for the ordinary when you can savor the extraordinary? Whip up a batch of these Quinoa Burgers and prepare to be amazed by the deliciousness that awaits.
Serve these tasty quinoa burger with some Garlic Parmesan Fries, Oven Fries or try a recipe for The BEST Baked Sweet Potato Fries!
Not what you are looking for? Try some of our other super Tasty Quinoa Recipes.
PrintQuinoa Burger
- Prep Time: :20
- Cook Time: 1:00
- Total Time: 1:20
- Yield: 4 1x
- Category: Sandwich
- Method: Oven
- Diet: Vegetarian
Ingredients
- 1 small sweet potato
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 portobello mushroom
- 1/2 small zucchini
- 1 small shallot, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 cup cooked quinoa (from about 1/2 uncooked)
- 3/4 cup dried breadcrumbs
- 1 1/2 teaspoons fresh lemon juice
- 4 English muffins, split, toasted
- Guacamole, tomato chutney, and sprouts (for serving; optional)
Instructions
- Preheat oven to 350°. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
- Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
- Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
- Add breadcrumbs, lemon juice, and about ¼ cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
- Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
- Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
Notes
- Do Ahead: Patties can be made 3 days ahead. Cover and chill.