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.
Quinoa Veggie Burger
From EatingWell: March/April 2013
This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. Red quinoa, which you can generally find in stores where white quinoa is sold, gives the quinoa veggie burgers the perfect color. If you can only find white quinoa, that’s 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.)
11 Reviews for Quinoa 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!
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.
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.
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!