Quinoa Burger

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This tasty and fulfilling Vegetarian Burger is so easy to make and even wins over meat eaters!


Quinoa Burger

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle. The idea of a vegan quinoa burger for meat eaters may seem strange. Why bother making something vegan if you can have the real deal? Because it tastes so good.

Quinoa is a complete protein, more full of protein than just about anything we eat. It also contains almost twice as much fiber as any other whole grain, to keep your digestive system happy. It also has so many essential vitamins, like iron, maganese, and vitamin B12. Not to mention, quinoa is gluten free.

Serve this 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.

  • Author: Recipe by Cafe Pasqual's, Santa Fe, NM, Photos by Alex Lau
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80


  • 1 small sweet potato
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 portobello mushroom
  • ½ small zucchini
  • 1 small shallot, finely chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup cooked quinoa (from about ½ uncooked)
  • ¾ cup dried breadcrumbs
  • 1½ teaspoons fresh lemon juice
  • 4 English muffins, split, toasted
  • Guacamole, tomato chutney, and sprouts (for serving; optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.


  • Do Ahead: Patties can be made 3 days ahead. Cover and chill.


  • Serving Size: 4
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