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
InstructionsÂ
- 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.
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Like this recipe? Leave a comment below!
Recipe of The Day:
Hi Katie! First off, this looks amazing! Your recipes always inspire me to cook healthier and I love how good they always turn out.
Secondly, I just wanted to suggest that you remove the email subscription pop-up, or at the very least limit it to one pop-up per visit. It’s incredibly annoying, and it honestly makes me want to leave your website- instead of joyfully being able to look at all your recipes and click from page to page, I have to keep stopping, x-ing out of the pop up, and then do it all over again! It’s especially annoying because I AM subscribed to your email list and I get all of your recipes already! Anyways, just a thought.
Seriously, you’re the best. <3 This is just a suggestion to make your website better than it already is.
This is a glitch with the plugin – it should only be showing up once every month per ip address and absolutely never on multiple pages in one session. We are working on fixing this. Thank you for the feedback, and rest assured it is being looked into!
Julie (media director)
I just love simple recipes like this one. The less ingredients, the better!
I am trying to make these and they look too wet. Suggestions?
I made these in the weekend, was really good.
These are seriously good! We made them last night and topped them with some Trader Joe’s almond mozzarella and both my husband and I loved them! Very filling, as you said, and just delicious! The recipe made three burgers for us.
How would you store these? Are they best kept in the freezer or could they also be refrigerated for a certain period of time?
They can definitely be refrigerated a few days!
I made these tonight, and honestly, we were a bit disappointed. They were really bland despite adding basil and garlic powder to the recipe. After I made the first one, I added whole wheat bread crumbs, which greatly improved the consistency. If I make these again, I’m going to add a lot more flavor!
Thanks for this quick and easy recipe. I’m forwarding this to my FB group ‘Super Quick Plant-Based Recipes’ https://www.facebook.com/SuperQuickPBRecipes/ I like to feature sites that offer recipes that take only 20 minutes or less and use as few ingredients as possible! This is the perfect recipe!
The page looks delicious! Thanks for featuring Katie.
Julie (media director for CCK)
Hi Katie. Love your blog. Just a question about the smart points.
I calculated them amd got 4 SP using the total fat but you’re supposed to calculate using saturated fat. I did it again and got 3 SP. please help with this discrepancy. Thanks a lot.
Can these be frozen?
Yes