Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.) Source: EatingWell Magazine, March/April 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.

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  • Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.

  • Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)

  • Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

Tips

Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.

For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

280 calories; 11.9 g total fat; 2.3 g saturated fat; 29 mg cholesterol; 372 mg sodium. 353 mg potassium; 35.5 g carbohydrates; 5.5 g fiber; 6 g sugar; 10.6 g protein; 105 IU vitamin a iu; 2 mg vitamin c; 48 mcg folate; 159 mg calcium; 2 mg iron; 75 mg magnesium; 4 g added sugar;

Reviews (16)

Read More Reviews
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/13/2017
My family loved these! Didn't make any major changes (used half cheddar and half manchego as we had these on hand) and they were delicious. I packed them into patties on the pan and they held together wonderfully--and reheated perfectly for another dinner later in the week. This one's a true keeper! Read More
Rating: 5 stars
06/19/2017
We love these! My spouse was skeptical but he LOVES them! I made the original recipe this time but will play with it too. I used a burger press to shape them. Read More
Rating: 5 stars
11/05/2016
Love these burgers. I freeze extras so I never run out. Read More
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Rating: 5 stars
08/12/2015
Husband Approved Here is a tip I saw somewhere on this site: when scooping the mixture into a measuring cup pack it down and then dump it on your baking sheet. Then while gently pressing down with one hand use the other hand to gently push and round off the edges. Perfect burgers! Because past recipes found cheese melting out of the burger while cooking I added the burger on top after it was cooked. Also instead of buns I used sweet onion Pita pockets and just added some diced onion. The husband stomped out of the kitchen when he found out dinner had NO MEAT! but afterwards he told me to make them again! And I will. Pros: Great flavor Cons: a little time consuming to make but well worth the effort. Read More
Rating: 5 stars
03/11/2015
Favorite Veggie Burger I use cremini mushrooms for more flavor. I added smoked gouda one time because I had it on hand. The smokey flavor went very well with the mushrooms. I liked the idea of changing out seasoning and using this as a topping on pizza as a sub for sausage. I have a friend who is vegan and she suggested using chia seeds in place of egg. I guess they gel up after they soak over night. I have to double recipe to make it worth my time. My family gobbles them up and my two girls don't like mushrooms. Go figure.... Thank you Eating Well! Pros: I love the great mushroom taste and how well they cook up very meaty. Cons: For the amount of time to make I hope to have some left over but that never happens! Read More
Rating: 3 stars
08/07/2014
Good flavor I liked that this recipe was baked not fried up in a pan. I followed the recipe exactly. My kids all commented on how good the recipe smelled as I was making it. The white button mushrooms were very flavorful without overwhelming. My only complaint is that the patties are hard to form. I used nonstick spray but they still stuck to the cookie sheet a bit. Once baked the patties did hold together more than they seemed like they were going to. I'd make them again for vegetarians. Pros: Good mushroom flavor Baked makes them healthier Cons: Very crumbly hard to make a patty Read More
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Rating: 4 stars
07/06/2014
best veggie burgers I've made so far I'm going to try this with regular (i.e. not red) quinoa in the hope that they will be less dry and crumbly. But they're really good as is. Also leaving the cheese out to make them parve did not significantly affect the flavor or texture. Pros: tasty held together Cons: crumbly Read More
Rating: 5 stars
06/02/2014
Good flavor I love using duxelles for beefy flavor and I think that is why this recipe was so successful. I usually don't put cheese inside burgers but the burnt cheese also added great flavor. Loved it! Pros: Flavorful crunchy Cons: none Read More
Rating: 1 stars
02/18/2014
Dry and Crumbly I followed the recipe to a tee. It was very bland. Very dry. I eat and make a lot of veggie burgers and this was not tasty at all. Read More
Rating: 4 stars
10/13/2013
Very tasty It was really delicous burger recipe but i would like to know how can u replace egg? Pros: Easy to make Cons: Non-vegan Read More
Rating: 5 stars
08/12/2013
Easy and delicious! These are the first veggie burgers I've ever made and I will never go back to store bought frozen veggie burgers again. They were SO good! When I tasted a piece of the burger on it's own there was a strong mushroom flavor bur once on a bun with lettuce tomato and onion the strong mushroom flavor mellowed out and it was just delicious. I used regular organic rolled oats instead of quick cooking oats and they worked great. I also used white quinoa as I had a lot on hand. Even when I ate meat I always drenched my burgers in BBQ sauce but I just at these with lettuce onion and thinly sliced tomato fresh from my garden and found it to be very satisfying! I'm the only vegetarian in my house so I wrapped these burgers in wax paper and then tin foil and froze them. They reheat perfectly in a skillet. I will definitely keep these on hand during the summer months! I think I need to try some topped with hot peppers and avocado too. Pros: Very easy and keeps well in the freezer Read More
Rating: 5 stars
07/25/2013
New Favourite Veggie Burger! This is definitely my new favourite veggie burger! These were great. They did take a bit of time to put together but it was worth the effort and it was very easy. As a vegetarian I've made a lot of different veggie burgers but these were exceptional. I didn't have red quinoa but I did pick up some black and gold quinoa and it was very tasty. I topped mine with tomatoes and Chipolte hot sauce. I'll be sure to make this one again! Pros: Easy full flavour enough for leftovers Read More
Rating: 5 stars
07/10/2013
These were great! These were amazing!! I have made them several times now. The recipe is really flexible too and I have switched the nuts and herbs at times with equally great results. Made one batch of mini burgers to serve on little buns. My 9 year old LOVES them and they freeze really well for meals in a hurry. Sometimes I serve them without bread - just cheese and tomato and salsa or maybe goddess dressing on the side. Yum. Pros: Easy hearty freeze well kid friendly healthy high protein. Cons: Nope Read More
Rating: 4 stars
05/22/2013
Saved recipe! Nice flavor moistess veggie burger I've tried. Topped with lettuce tomatoe and a lemon parsley mayo. Looking forward to trying different cheese and herb combinations. Pros: Mostly staples Read More
Rating: 4 stars
03/26/2013
I love the flavor and texture! I used white quinoa and walnuts because that is what I had on hand and was a little heavy-handed with the mushrooms. When making the burgers I scooped the mix into measuring cup and then patted it down with a spoon. It made it really easy to just turn them out onto a baking sheet and they held together really well. Ate them with cucumber tomato spring greens and garlic aioli. Delicious-- I will be making these again for sure! Read More
Rating: 4 stars
03/03/2013
The flavor of this veggie burger was great. I wasn't sure what toppings to use but we ended up deciding on tzakiki cucumber and feta served in a whole wheat pita. I think that was a good choice though I'd love to hear other ideas. My main problem with these burgers was that they crumbled as soon as we bit into them -- it seemed like they might have needed some more moisture to hold them together although they were nice and crunchy so I wouldn't want to change that. With the remaining burgers I think I might crumble them onto a pizza like sausage -- again with the combination of cucumbers feta and tzakiki like I used previously. Read More