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quinoa burger on parchment paper
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Quinoa Burgers

With quinoa, cannellini beans, broccoli, spices and cheese, these veggie burgers are like broccoli cheddar casserole in burger form.
Course Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 burgers
Calories 294kcal
Author Ryan Beck

Ingredients

Quinoa Veggie Burger

  • 2 cups cooked quinoa (2/3 cup uncooked)
  • 1 (15 oz can) cannellini beans, rinsed and drained and mashed
  • 1 tbsp olive oil
  • 1 cup broccoli florets, finely chopped
  • 2 garlic cloves, minced
  • 3/4 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 3/4 cup shredded sharp cheddar cheese
  • buns, toasted
  • toppings (cheese, lettuce, tomato, etc...)

Beer Caramelized Onions

  • 2 tbsp unsalted butter
  • 2 medium sweet onions, thinly sliced
  • 1 cup beer (I used winter lager)

Instructions

Quinoa Veggie Burger

  • Cook the quinoa according to packaged directions.
  • Preheat oven to 400°F. Heat olive oil in a small saute pan over medium heat and add broccoli and garlic, cooking for 5 minutes. Set aside.
  • In the large mixing bowl, mash the canellini beans with the broccoli and garlic. Add the quinoa, breadcrumbs, egg, chili powder, cumin, paprika, salt and cayenne pepper. Mix until combined. Mix in cheddar cheese. You should be able to form balls at this point. If you can't, add more breadcrumbs.
  • Use 1/2 cup measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 7-8 patties. Bake in oven for 20 minutes at 400°F before flipping and baking another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
  • If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese add after flipping. Add toppings of your desire.

Beer Caramelized Onions

  • While burgers are baking, add 2 tbsp butter to large skillet over medium-high heat. Add onions and cook for about 10 minutes, stirring frequently, until softened. Slowly add beer, let it cook into onions, then add more beer. Continue until beer is gone and onions are caramelized. Should take about 20 minutes. Add to your burger when ready.

Notes

  • Breadcrumbs – you need something to help make the burger stay together and have some texture and panko breadcrumbs are perfect for this.
  • Eggs – eggs help bind the burger. I originally didn’t use eggs and found that they just didn’t hold together like I wanted but with these, 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
  • Bake – bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze the burgers from here or finish on the stove-top to develop a charred crust.

Nutrition

Serving: 1burger | Calories: 294kcal | Carbohydrates: 47g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 354mg | Potassium: 464mg | Fiber: 7g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 5.8mg | Calcium: 90mg | Iron: 5.4mg