Quinoa Veggie Burger

March/April 2013

Your rating: None Average: 3.7 (145 votes)

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.)

Quinoa Veggie Burger

12 Reviews for Quinoa Veggie Burger

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!

I love the great mushroom taste and how well they cook up, very meaty.
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.

Good mushroom flavor, Baked makes them healthier
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.

tasty, held together

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!

Flavorful, crunchy
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.

Comments (1)

No comments

Anonymous wrote 40 weeks 1 day ago

I would try using vegetarian

I would try using vegetarian broth (such as Better Than Bouillon Vegetable, Mushroom, or Not Beef Base) in place of water to help increase the flavor.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner