Veggie Quinoa Burgers
Prep time
Cook time
Total time
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Serves: 12-16 patties
For Veggie Quinoa Patties
  • 12 ounces mushrooms (I use crimini mushrooms)
  • ¼ cup olive oil, plus more to sauté burgers
  • 1½ medium zucchini, shredded finely
  • 1 medium carrot, shredded finely
  • 1 cup corn (thaw if frozen)
  • 1¼ cup garbanzo beans, drained and rinsed
  • 1 chipotle chili (canned with sauce)
  • 1¼ cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 small yellow onion, diced
  • 2 green onions, chopped
  • 2½ cloves minced garlic
  • ½ cup Monterey Jack cheese, or any other cheese of your choice.
  • 1 egg
  • 1¼ cups gluten free panko bread crumbs
  • 2½ tsp kosher salt, divided
  • 2 tsp freshly ground pepper
For Burgers
  • Burger buns (or slider buns) of your choice
  • Butter or romaine lettuce
  • Avocado
  • Sliced cucumber
  • Sliced tomato
  • Hummus or mustard
  • Microgreens
  1. Preheat oven to 350 degrees
  2. Slice mushrooms and toss with 1 tsp kosher salt, 1 tsp freshly ground pepper and olive oil.
  3. Roast 20-25 minutes on baking sheet lined with parchment paper
  4. Let cool
  5. In a food processor, chop until the mushrooms are finely minced, not pureed
  6. Set aside
  7. In food processor, puree garbanzo beans, corn and one chipotle chili from can
  8. Set aside
  9. Finely shred the carrot and zucchini into a fine texture
  10. Set zucchini in a colander to drain, pressing down with hands to remove liquid
  11. In a large bowl, combine carrots, zucchini, onion, garlic, and green onion. Stir gently to combine
  12. Add in chopped mushrooms, beans and corn puree and stir to combine
  13. Gently stir in cooked quinoa, brown rice and cheese
  14. Stir in egg and panko crumbs
  15. Add salt and pepper to taste, starting with 1 tsp of kosher salt and 1 tsp pepper.
  16. Add more if desired
  17. Form a ball (2-3 ounces for sliders, 4-5 ounces for standard buns) with mixture and then use hands to gently pat the ball into a thick patty
  18. Press together any cracks so patty looks uniform, place on flat surface and cover with plastic wrap
  19. Refrigerate for 30 minutes or overnight to set
  20. Heat a large, non-stick skillet on medium-high, adding olive oil
  21. Once pan is hot, add patties one at a time in center of pan and cook 5 minutes
  22. Check at 5 minutes for a golden brown, crunchy crust and then flip carefully to cook on opposite side for another 4-5 minutes
  23. Remove from pan and cool slightly before building your burger with more vegetables and garnishes
Veggie burgers can be made ahead and stored in fridge overnight
Extra patties can be frozen and thawed when needed. Wrap tightly in plastic wrap and place in a ziploc bag for storage. Be sure to lay on a flat surface to so burgers keep their form.
To make this veggie burger gluten free be sure to use gluten free panko crumbs and a gluten free bun.
To make this recipe vegan, omit the cheese and use an egg substitute such as flax egg.
Recipe by Browned Butter Blondie at