Vegetarians and non-vegetarians love these hearty, filling, and completely vegan quinoa burgers!
You only need 6 ingredients:
Quinoa
Tomato paste
Pinto beans
Oregano
Salt & onion powder
(View The Video, Above)
The best part about these healthy, vegan quinoa burgers?
Unlike most homemade veggie burgers, you actually need NO food processor or blender to make them!
Simply combine the ingredients together in a bowl, mashing the beans with a fork and stirring everything until even. Then form into patties and fry or bake, just like you would with any other vegan or non-vegan burgers.
More Recipes With Quinoa:
Black Bean Mexican Quinoa Casserole
The burgers were adapted from my Veggie Burger Recipe and these Quinoa Pizza Bites.
Pizza Quinoa Burgers
Vegetarians and non vegetarians love these hearty, filling, and completely vegan quinoa burgers.
Ingredients
- 1/4 cup uncooked quinoa
- 2/3 cup water
- 1/2 tsp salt
- 1/2 cup tomato paste
- 2 tsp oregano
- 3/4 tsp onion powder
- 1 cup cooked or canned pinto beans
- burger buns and toppings of choice
Instructions
- Combine the quinoa, water, and 1/4 tsp of the salt in a pot. Bring to a boil. Cover and simmer 14 minutes or until fluffy. If you wish to bake instead of fry the burgers, preheat oven to 400 F. Mash beans fully, then stir together all ingredients, including the quinoa. Form patties, and either fry over medium heat in a little oil OR place on a greased baking sheet and bake on the center rack 15 minutes, flip carefully (smushing back together if they crack while flipping), and bake an additional 6 minutes. Let cool completely. They are delicate due to the lack of flour, but they do hold together nicely as long as you use a spatula to move the patties. Top with traditional burger toppings or pizza toppings (such as fresh basil and tomato sauce) as desired.View Nutrition Facts
Notes
Also be sure to make this Coconut Curry Recipe.
Like this recipe? Leave a comment below!
Recipe of The Day:
Yum! These look delish
You had me at Pizza Burger! Ha! The photography on this post is ace too – now I know exactly what they need to look like. Thanks!
Looks like this one could really wow the crowds! Seriously, I have friends and family who all are different types of special dieters, and I think this one would check all the boxes, so less work when inviting people other! (a small note: those who proudly say “I eat everything” and then refuse to taste any dish introduced as vegan are also a special kind of special dieters (and for me personnally, the only type of special dieters that would really get on my nerves).
Just one question: would it also work with beans other than pinto ones? (black beans? chickpeas?). Because pinto beans are hard to come by where I live… (no, I am not living in the Antartic – just in Germany).
It would definitely work with white beans. Garbanzo beans might be too dry, but be sure to report back if you try!
HI Julie,
I am planning on making these tomorrow night and I was wondering if that is tomato sauce and mozzerrella cheese in the pic on the burger? Do you suggest that?
Thank you Amy Elkins
I tried it with chickpeas (garbanzo) and it was AMAZING! Was not too dry at all!
I did use a potato masher to mash the beans wich was way easier then a fork.
I just made them using chickpeas. Julie is right, chickpeas are a bit dry. They were difficult to mash because they’re kind of hard (maybe a food processor would help? I don’t have one so I don’t know). I mean, it worked. I made patties that were edible and tasted good, so you can use chickpeas. But the chickpeas are kind of dry and hard and I think it would be better with a softer white bean.
I’ve tried all sorts of beans when in a crunch (even mashed up a can {yes, with some of the liquid} of Busch’s Baked Beans) for burgers of this sort. Most are pretty mix and match. Thinking for us I’ll try black eyed peas with this recipe. If you end up with it being too liquidy, you can use bread crumbs, crackers (unsalted are best), biscuits, cornbread, or mashed potato (dried or premade) as a good thickener to dry out and still have flavor too. 🙂 This is what happens when one runs low on groceries and scrambles at the last minute for fixes, haha.
Hope that helps.
Chick peas work well. I have used them before
Can you find borlottis beans? It used to be hard for me to find pinto bean where I live (regional Australia), so I substituted borlotti beans. The borlottis have worked for me EVERYWHERE, in every recipe that calls for pintos. Even though I can now get pintos, I find I’ve come to prefer the slightly richer flavour of the borlottis.
wow, these seriously look so easy!! for sure going to be giving these a try one of these days. i loveee anything ‘za
I like how easy these burgers come together! They look delicious!
Ooh, yum! I often make quinoa burgers but I always add curry or cumin for flavour. I love the idea of a quinoa pizza burger! I kind of make something similar http://www.bitesforfoodies.com/recipes/quinoa-pizza-muffins/, but it’s not a burger!
Love this idea. I am going to make them this weekend. Thanks CCK for making it simple.
Are these better or worse if you make them a day ahead?
Both are good!
I made these last night as patty melts with vegan cheese for my kids and they loved them! I added 3T of aquafaba and that helped bind them. Double the recipe if you have more than 3 people. It is a great last minute meal – comes together quickly and we had everything in the pantry. Next time I would try adding a bit of nutritional yeast.
How much cooked quinoa? I usually make more than 1/4, and in fact have 3 cups of cooked Q sitting in the fridge at the moment.
1/4 cup of dry quinoa is equivalent to about 2/3 cup of cooked quinoa. You can make a lot of these burgers with that much quinoa!