Recipes » Main Dish » Crispy Garden Quinoa Burgers
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Crispy Garden Quinoa Burgers


  • 2 cups cooked quinoa
  • 1 large zucchini, diced (about 2 cups)
  • 1 large red bell pepper, diced
  • ½ cup white or yellow onion, diced
  • ½ cup cilantro, roughly chopped
  • ¼ cup flaxseed meal
  • ½ tsp garlic powder
  • 1 Tbsp low-sodium tamari
  • Serve on bun of choice

Optional Toppings

  • Sliced heirloom tomato
  • Kale
  • Sliced avocado
  • Sliced red onion
  • Ketchup
  • Mustard


  • 1. Preheat oven to 400 degrees F and line a baking pan with parchment paper.
  • 2. In a high-speed blender, add all ingredients and pulse until well combined. You want it to be well mixed and the diced veggies broken down but not completely puréed.
  • 3. Form mixture into 4-6 large patties (about ½ cup each) or 8-12 smaller sliders (about ¼ cup each).
  • 4. Bake for 35-40 minutes, carefully flipping halfway through, until quinoa is crispy and golden brown on the outside.
  • 5. Serve immediately or pan-cook for an additional 5-10 minutes for extra crispiness.
  • 6. To pan-cook burgers, preheat pan over medium-high heat. Add baked quinoa burgers and heat for 5 minutes on each side, until crispy and brown. Serve immediately.
  • 7. Store leftover quinoa burgers in the refrigerator for 3-5 days. Reheat in the oven at 350 degrees F for 10-15 minutes or in a pan for 5-10 minutes.

Cooking Tips

  • 1. Serve on gluten-free breaded buns, portobello mushroom buns, lettuce buns, etc.
  • 2. Freeze burgers for long-term storage for 2-3 months.

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