Loaded Quinoa Veggie Burgers

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Loaded Quinoa Veggie Burgers

Yield: 4 Servings

Serving Size: 1 Patty

Calories per serving: 230

Fat per serving: 6g


  • 1/2 cup uncooked quinoa
  • 1 carrot, diced
  • 4 scallions, sliced
  • 2 cloves garlic
  • 15 ounces can black beans, drained and rinsed
  • 1/4 cup Italian seasoned dried breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoons olive oil


  1. In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
  2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky. Form the mixture into four even patties.
  3. In a large nonstick skillet, heat the oil over medium; cook burgers until browned, about 8 minutes per side.


Nutrition Information: Calories 230, Fat 6g, Carb 34g, Fiber 9g, Sugars 2g, Protein 11g

Adapted from Whole Living



  1. says

    I can’t wait to try these. I’ve been looking for a quinoa veggie burger for a while now. Do you reckon panko would work in place of the bread crumbs?

  2. says

    I love your blog – I love your story, I love your recipes (and the bf loves me MORE for your recipes!) and I am so excited for your upcoming books. Congratulations and thanks for sharing everything you do :)

    I feel like quinoa burgers are the perfect transition between heavy holiday food and the veggies I neeeeed to get back in my life!

    • karen says

      To: Erika- The Teenage Taste. About them falling apart. I use potato flour or ground flax seed to hold my vegeburgers together. It works great. and it doesn’t disrupt the taste of the other ingredients. :)

  3. Katie G says

    Wow, that’s pretty genius. I never would’ve thought to put quinoa in a burger. I’m definitely trying this!

    • says

      Think you could, but I’d freeze them after cooking. Then, when you’re ready to heat them, just put them in the oven in their frozen state til their crisp- about 10-15 mins at 350 degrees.

      • says

        Think you could, but I’d freeze them after cooking. Then, when you’re ready to heat them, just put them in the oven in their frozen state til they’re crisp- about 10-15 mins at 350 degrees.

        • jANICE says

          Actually, Andie, It’s best to form them, place on plastic wrap or waxed paper on a cookie sheet. Freeze, then package in wraps and bags, fry in the frozen state! So much crisper and not so fragile, easier to flip.

  4. Jen says

    Stupid question…do you think I could throw these on the Forman instead of cooking them in oil, or would they fall apart?

  5. says

    I am SO glad you posted this! One of my favorite restaurants in town has what they call a supergrain burger – a quinoa burger. It’s so good but I didn’t know how to start replicating it. Now I can just try your recipe. Thanks again!

  6. says

    Hi Andy!!

    I am definitely making these very soon! I had a question though, is there any way I can omit or substitute the breadcrumbs for a non starch?

    Please let me know! Thank you :)

  7. says

    YES. That cheese looks amazing (though the burgers look equally so. Think these would freeze? This would be great for lunch at work on top of a bed of greens with a big ol’ squirt of mustard or BBQ sauce… mmm…

    OK, I’ll try freezing them. Will report back.

  8. says

    Wow! These look amazing. I think that these are something I need to try asap. Would it be wrong to add extra cheese? Don’t answer that. I know it would be, but I might still do it anyway.

  9. says

    I love, love, love your blog. Your writing and photography and recipes are all fantastic! You are so inspiring. Congratulations on your book deals. I look forward to reading your books when they are published.

    The burgers also look so drool worthy! I just wanted to chime in about using a non gluten item in place of breadcrumbs– there is a great Cook’s Illustrated veggie burger I’ve made before, and it included 1 cup raw cashews and 1/3 cup mayonnaise, so maybe something like that would work???

  10. Kelly says

    Thanks for the recipe! I have these in the oven right now…

    For anyone who also might attempt these, the pan-frying must be key 😛 I tried to do them in a pan just sprayed with non-stick spray (to save some cals/fat), and it did not work! I ended up taking them off after about ten minutes, reforming them, and not I’m trying them in the oven. Keep your fingers crossed!

    They sure smell yummy so far, though! Thanks again, Andie!

  11. says

    I made these tonight! LOVED THEM! My husband was not a fan. lol

    I am posting about your blog and the burgers on my blog this coming Tuesday.

  12. Leah says

    OMG these are sooo tasty! I made them tonight for my fam and they were a complete hit. I baked them in the oven though because our stove was busy with other yummies.

    Thanks so much for the awesome recipe!!!

  13. says

    I hardly ever post comments on heavily-read blogs… but I just had to come back and say that I made these tonight and they were DELICIOUS!!! My hubby and I both loved them. This was my first ever experience with quinoa (which I now know is pronounced KEEN-wah and not kwih-NO-uh! LOL).

    Also, my 3 year old and 5 year old both eat broccoli and other veggies now, thanks to your post on how to roast broccoli.

    I absolutely LOVE your blog. Thanks so much being so transparent in sharing your journey with us.

    Many blessings-

  14. Anna says

    I’m making these tonight! They look so yummy. I am substituting out the breadcrumbs for mashed potatoes, since I needed a gluten free alternative, but thanks for the yummy looking recipe!

  15. Cathy says

    It looks so good but I am vegan (who happens to be allergic to eggs) and wanted to know if there is a reasonable alternative to the egg….it is always the hardest thing to substitute :)….

    • admin says

      Hey Cathy!

      Thank you so much! I’d try using a ‘flax egg’ as lots of other vegans do: to make one ‘egg,’ combine 1 tablespoon ground flax with 3 tablespoons water and stir. Double this if you want to make two eggs :)

      Hope this helps!

      • Sharon says

        I made these using a flax egg & they turned out great. I mixed the water & ground flax before starting & let it sit while I assembled the rest of the burger & then added it at the end.

  16. Lucy says

    I’ve just started following your blog and adore your writing style. Thanks this recipe, I am trying it tomorrow!!

  17. Carol Klapste says

    Do you have any idea how many grams of protein in each burger? Thanks. They look great and I would like to cut back on the amount of animal proteins I eat.

  18. Megan says

    What is the recipe for the sauce? I have made many variations of this type of patty but never had a great sauce to go along with it.

  19. ciara says

    Hi, made these last night for me and my husband. They wre really tasty though needed to cook a little longer in the pan than indicated. All in all, really good! Thank you!

  20. Danartsy says

    Made these tonight and they turned out fantastic! I sauteed them in olive oil in a nonstick pan, and they were a bit crispy on the outside, and soft in the middle. Kind of like falafel. Melted some mozz on top because that’s all I had. Whoa- too. damn. good.

  21. says

    I made these tonight and they were fantastic. I made them into six patties instead of four, and my hubby and I still gobbled them all up (oops).

    After I cooked the patties I sprinkled a little blue cheese on them and then put them in the broiler for a few minutes, then topped with fresh tomato, red onion and cilantro. Divine!!

    p.s. One minor complaint = they were a little crumbly. Any tips for a more cohesive burger?

    p.p.s. May I review these gems on my blog, http://www.lifeinreviews.com ?

  22. says

    I’m making these tonight for the family on Valentine’s Day. In years past, it was tradition to go to the local hole in the wall (but AWESOME!) Stella’s for burgers on V.D. Not today! I am going to put them into the oven so I have time to make the salad dressings and other yummies. I hope oven cooking works! Thanks for a great looking recipe!

    • Lindsey says

      You must be in Grand Rapids? Is that the stellas you speak of? If so, I’m so jealous, I’m in the Detroit area and want Stella’s “burgers” and whiskey all the time.

  23. Alexandria Cail says

    I am so making these for dinner tonight! My boyfriend and I gave up meat and poultry for Lent so we need lots of quick and healthy vegetarian/pescatarian recipes. Please keep them coming!

  24. LL says

    To my dismay my husband dislikes anything with a nutritional value, so he opted for a frozen pizza. I preheated the oven as I started this burger- and i was done with my dinner before his buzzed (ok, so one shortcut is i happened to have cookies Quinoa in my fridge, but still)
    Easy, quick and delish! My subs: I used whole wheat breadcrumbs and cooked the burgers in 1 tbs coconut oil. I loved this it was really incredible! I ate mine with a very small ‘shmear’ of garlic mayo and a Gluten free Ezekial sesame bread, toated. YUMM YUMM YUMM!!!!!!!

  25. Amanda says

    These were wonderful! I added green hatch chiles, cilantro, spicy smoked paprika, and gluten free bread crumbs, topped off with carmelized onions, avocado, and extra sharp cheese.

  26. Carole says

    I made these for dinner tonight….delish. I know I will be doing these again with different variations. I can see lots of possibilities.

  27. says

    These look great! I’m going to make them tonight but make them vegan. I’ll substitute the egg for 1 tbsp flax meal + 3 tbsp hot water (mix and let sit 10 min before adding). I hope they still turn out yummy. (I pinned this to Pinterest…thank you!)

  28. Brittany White says

    I’ve made these before and they were delicious but instead of using cumin I will be making them ranchy with a little bit from a ranch packet :) Making ranch burgers for my husband tomorrow but I don’t like meat as much as him and I bet they will be TASTY just like they were the first time, yum!! Also, they freeze well too!

  29. RT says

    I made these for dinner tonight – big hit! Instead of Italian bread crumbs, I just ran half a slice of bread through the food processor. I didn’t have any trouble with the burgers falling apart.

  30. Sabrina says

    I tried these tonight and really enjoyed them!! However, they did not look even CLOSE to as neat as your picture. They were more oval shaped and mushy looking. I was very skeptical when I took them out of the pan. They may have looked horrible, but they tasted LOVELY! I added some cheese, and top them with a dollop of sour cream and salsa. Very tasty indeed.

  31. says

    I don’t know what black beans are … I’m thinking maybe french lentils or chickpeas [ I think these are called gabanzo beans in the US ] might work

  32. Tammy W. says

    just made these for dinner…they were delicious!! we loved them!! can you freeze them for later? if so, would you freeze them uncooked?

  33. says

    These quinoa burgers were fantastic! I made them for my family last week and they were a big hit :) I ended up baking them in the oven instead of frying them in a pan but besides that I followed your recipe exactly. I shared this recipe on my blog in my most recent meal plan, thank you!

  34. Michelle says

    These look great. Do you think I could substitute ground up rice crackers for the breadcrumbs to make this gluten free?

  35. says

    I saw these on Pinterest tonight. They were pretty quick to make and tasted really good! I used pinto beans I had cooked from scratch (didn’t have any black beans ready) and toasted 3 pieces of whole wheat bread and threw pieces of those in my Cuisinart. I had to double the recipe to feed my family. Thank you so much, will definitely be making these again!

  36. Katie says

    Absolutely delicious. I am so skeptical of anything vegetarian, but I have to say, you have won me over with these burgers. The cheese is definitely key, but the whole thing is so tasty. I added some ‘umami’ flavor with ketchup+worcestershire sauce, and more scallions on top, too.

    Thanks Andie!!

  37. Linda says

    The taste was great but flipping them in the skillet was tricky, as they wanted to crumble. Is there a secret to them staying together? I flipped carefully…perhaps baking in the oven. I had mine with a roasted red pepper and a special garlic sauce which is made locally called Gar-la-la!

  38. Diane says

    Andie, these are delicious! I’ve been keeping cooked quinoa on hand recently which makes it easy for me to search up yummy recipes to create using it! So glad I ran across yours!

  39. Mademoiseille Gravelle says

    I love your recipes, but, many of them do not have caloric/nutritional info. Would love that? Have spread your blog on Pinterest….Thanks, Mademoiselle Gravelle

    • Andie says

      Hey Lauren,

      Thanks! I like to shape the patties against a flat, smooth surface. First, I roll the burger portion into a ball between my palms. Then, I press that mixture into a clean plate, smooshing it into about a 4″ diameter. Next, I cup my hand and press it all along the sides of the patty to try to form a flattened edge. Lifting the burger off of the plate can be tricky, but I find that loosening it by sliding a butter knife underneath works well.
      Here’s another great idea to shape the patties using the lid of a jar: http://savorysweetlife.com/2010/05/shaping-perfect-hamburger-patties/

      Hope this helps!


  40. Aubrey says

    I made these last night and oh lord, were they delicious! I usually like a veggie burger but I don’t LOVE a veggie burger. These are insanely lovable! I don’t have a food processor, so I chopped, chopped, chopped my little heart out. It was worth all the work! Thank you once again for a wonderful, manageable, yummy recipe!

  41. sandy says

    Omg. I made these for dinner tonight and they were awesome. The only change I added was about 1/4 cup mixed frozen vegetables and because I read the recipe wrong I added the olive oil in with the entire mixture. I think it may have helped bind it together well. I then cooked it in a nonstick pan with cooking spray. They were great. Ate 1 hot out of the pan and then another just heated in the microwave. Saved the rest of the mixture for tomorrow ..

  42. MB says

    Tried the veggie burgers tonight. The prep work and execution was real simple. I think it is a great adaptation from the original recipe. Great flavor and crunch. However, the center was mushy. Apparently, a huge issue in the veggie-burger-munching-community. I sifted through some pretty pretentious recipes to reach a few reasonable solutions. Solution 1- Use only one cup(8oz) of black beans. Solution 2- Add about a 1/3 to 1/2 cup of oats, seeds, water chestnuts, or chopped almonds. (I added just the almonds. Gives the burger a better crunch) Solution 3- Thinner burgers. Overall, huge fan!

  43. Lisa says

    I just found your blog today and have been really enjoying it. These burgers look amazing (my husband has become obsessed with quinoa, so I’m constantly looking for new things to make with it). I would love to know the nutritional value. Someone had posted some but I’m trying to get a WW point value and the above value did not have the carb number. Any help would be great? Thanks

    • Andie says

      Hey Lisa,
      Thank you! I just added the nutrition info (per patty) below the recipe above: Calories 230, Total Fat 6.2 g, Total Carbohydrate 33.6 g, Dietary Fiber 8.6 g, Sugars 2.4 g, Protein 11.3 g


  44. Becky R says

    I made a double batch of these a few days ago. The most accurate verb I can use to describe eating the was shoveling them into my mouth. A few fell apart, and there was some plate-to-face action happening. The leftovers made great lunches at work the rest of the week. I’ll definitely make them again.

  45. allison says

    I have made many quinoa burgers, my family eats vegetarian. This recipe is one of my favorites!!!!!!!!!!!!!!!

  46. Jennifer says

    So I rarely comment on anything anywhere, but I just have to say this is one of my and my husband’s favorite things to make. Since we discovered the recipe a few months ago we’ve made them at least once a week. I almost vegetarian but my husband isn’t, and well he still loves it. Super yummy! We’ve shared the recipe with so many different people and they all love it too.

  47. sonya says

    i love these! i was out of black beans and scallions…so i improvised and just used regular onions, shredded carrots and they still came over awesome! i actually made them in the afternoon and ate them for dinner…didnt even use a bun….just dipped them in some hot and sour Maggi ketchup (Indian ketchup) and YUM!!!!
    Next stop is to introduce my chicken/fish lovin boys to these delicious treats!

  48. Marti says

    I just tried this and thought it was awesome. I added coriander and fennel seed, then topped with sautéed mushrooms. The burgers stayed together nicely, and I was looking for something with quinoa. Thanks!

  49. LATOYA FELTON says

    Thanks for this recipe. I will use this as my base recipes and modify to a few different styles! Subbed real egg for a flax egg and used pumpernickel bread toasted to breadcrumbs. I will not be purchasing commercial veggie burgers again!

  50. Rachel Page says

    Fabulous recipe. I refuse to buy the pre-made veggie burgers because they’re too easy to make at home…ok and cheaper!

  51. Brooke S. says

    I made these last night to eat for lunches this week. I melted a slice of sharp cheddar cheese on each patty when I cooked them last night.
    I just ate my first one for the week (just re-heated in microwave) and WOW! So delicious!!!!!!
    Can’t wait until lunch tomorrow :)


  1. […] We’ve kicked it up a notch in the veggie cooking…did a White Bean Orzo soup from the cookbook my momsie got me when they visited. It was super easy, but needs a little more somethin’ somethin’. I will get back to you with an improved version… that is, hopefully improved. Tonight, I tried doing some black bean burgers. Also super simple (a must for a meal in my kitchen). Again, I will get back to you with the report… Thinking next time I will combo that recipe with this one… […]

  2. […] I just wanted to update you on how I did throughout my first day of juicing. I am very proud of myself. I only ate healthy today and I’m still excited to go on this journey. For breakfast I had steel cut oats with frozen apples from my parents tree that I cooked in my slow-cooker overnight. For lunch I had my first juice of the day called the Sunrise Juice that I mentioned in an earlier post. For dinner, I had Loaded Quinoa Veggie Burgers with homemade sweet potato fries. Here is the recipe I followed. I did NOT put cheese or scallions. http://www.canyoustayfordinner.com/2012/01/04/loaded-quinoa-veggie-burgers/ […]

  3. […] Loaded Quinoa Burgers – My normal lunch staple of deli meat + cheese isn’t really an option now, since I don’t like deli meat just hanging out between two slices of bread all by itself… I thought these would be a great alternative. I used to regularly make these, but got out of the habit. They’re great to stick in the freezer and microwave later. […]

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