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:
I made this for dinner this evening and thought it was excellent. The only change I made was to add some freshly grated Parmesan to the mix and some garlic salt and freshly ground black pepper. I used homemade pinto beans. One piece of advice is to fry rather than bake because you can get a better contrast between the outside(crispy) and inside (soft). Also, these are delicate and lose structural integrity pretty easily so you need to support them with your spatula and topping with cheese is pretty much a must to hold it together (but it is also what makes it seem so much like pizza). I would recommend anyone making veggie (or homemade fish) burgers buy a burger press. It really helps form a compressed patty that stays together tightly. If you line the press with plastic wrap with enough extra to cover the top, put in your burger mix, fold over the plastic on top with enough slack on the sides for the burger, then press and wrap up, you have a nicely made, and ready to store burger. That’s what I did with these and they stayed together quite well and made 4 relatively flat burgers. I had them on sandwich thins with mozzarella. I will be making this again for certain! Thank you.
Can I skip the step of mashing the beans if I use canned refried beans instead?
Sure, why not?
Can’t get over how amazing these look! I also can’t express enough how useful your video tutorial is! I want to try these so bad and if all goes well i’ll be sharing it with loads of my friends and family! Love this, thanks! x
I think next time I’ll try to make these burgers without adding all of the water. Maybe just a few tablespoons. They were way too mushy as written. I added 1/2 of flaxmeal and that helped them firm up more. Like some others mentioned, a bit of nutritional yeast tastes fab with these too! If you are lucky enough to have leftovers, they tasted better on day 2 ?
I also tried adding the patty to a sandwich with dijon, avocado, hemp seeds, lettuce, and radishes. It was good!
These are delicious! Even better the second day. I think the ratio for water: quinoa is a little high. Other than that, I was pleasantly surprised at how “together” they turned out, considering how wet they were going in. Bon appetit!! Thanks.
I LOVE this recipe. My only comment is that it made 3 decent sized burgers … no where near 4-5. Maybe I did something wrong. Anyone else find this?
Again, great recipe and will make again and again.
I love the picture! They look a little wider than Katie’s in her post, so just make them a little less wide to get the same size. Hope that helps!
Hello
Is it possible to omit the beans altogether? I can’t eat them, any kind….or is there an equivalent option to the beans thats would serve the same purpose?
I just made these tonight and they were a hit. Even my picky 4 year old ate them. They kind of reminded me of a vegetarian pizza sloppy joe. They weren’t super messy (the actual burger) but once you put the toppings and sauce on it became a little more tricky to eat – but worth it! I will definitely plan on making these again.
Is there anything I could sub the tomato paste with to make a regular burger? Excited to try this!!