The Best Quinoa Veggie Burger

Bite into this hearty veggie burger, full of protein and flavour!

It has been awhile since I've made a veggie burger from scratch. And this is the first time I've made a veggie burger with no beans! Since going vegan a couple years ago, I consume a lot more beans, which I'm used to now, but for some reason, I don't like bean based burgers. I think it's a texture thing. So today, I decided to make a veggie burger, sans beans. It's delicious and packed full of protein and more importantly, flavour!

The Best Quinoa Veggie Burger


Quinoa Veggie Patty
1 cup dried quinoa
2 cups water or vegetable broth
1/2 large yellow onion, sliced
1 - 200g package of sliced cremini mushrooms
Grapeseed oil, canola oilor vegan butter
1/2 cup sliced raw zucchini
1/2 cup sliced raw beet
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp smoked paprika
1/2 tsp cilantro (optional)
salt and pepper
1/2 cup vital wheat gluten
1/2 cup quick rolled oats

Burger Buns
Your favorite burger toppings


  1. Cook quinoa according to packing instructions in water or in vegetable broth.
  2. While the quinoa is cooking, get out a large fry pan and place it over medium-high heat and add a few swigs of oil. You can use a few knobs of vegan butter if you want.
  3. Once the oil is hot, add the sliced onion. Fry for couple minutes until the onions start to sweat and become translucent, lower the head to medium-low. Cook for 15 minutes, stirring occasionally. Every so often, add a 1-2 tbsp of water to the pan and mix it around. This helps keep the onions soft and almost caramelizes them.
  4. After 15 minutes, add the sliced mushrooms and let them cook down for an additional 15-20 minutes. Again, adding water by the tbsp and letting it cook into the mixture. The onions and mushrooms should be brown and soft when done.
  5. Using a food processor, add 1/2 of the cooked quinoa(set the rest aside), onion and mushrooms, raw zucchini and beets, and the spices. Blend until fully combined.
  6. Turn mixture out into a large mixing bowl, add the rest of the quinoa, vital wheat gluten (this helps bind the burger), and rolled oats. Using your hands or a large spoon, mix thoroughly.
  7. Roll into approx. 1/2 cup patties and place onto wax or parchment paper. Best if tossed in the freezer over night and cooked from frozen. They can be cooked from fresh, but they will be hard to handle in the fry pan as they will be delicate.
  8. In a lightly oiled pan, fry patties for 4-6 minutes on each side, or until brown and slightly crispy.
  9. Build your burger and add your favourite toppings. Serve immediately.

Toppings as shown in pictures above--> vegan mayo, BBQ sauce, tomatoes, red onions, sliced dill pickles, avocado, sprouts, spinach, kale and a sprinkle of nutritional yeast.

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