Mediterranean Quinoa Burgers

The phrase “quinoa burger” does not exactly instill confidence in a hungry, carnivorous individual, particularly when said individual has been confined to a couch for seven straight days and is craving comfort food.

Mediterranean Quinoa Burgers

Last Tuesday, Ben had hip surgery that left him mostly immobile (though that didn’t stop him from setting up this home office on our living room floor), so we’ve both been working from home, which we’ve concluded is not a good long-term solution for two specific reasons. One: I can’t stop myself from pestering him with a question once every 45 seconds; and two: multiple people in the house for three meals a day, every day results in far, far too many dishes, particularly when one of those people (ahem, Ben) uses a minimum of four forks, two plates, and a bowl at every one. It’s as if every time I step into the kitchen, our dirty silverware had babies.

I also realized that what I typically eat for lunch—avocado chickpea toast; giant salads; eggs of assorted preparations—isn’t exactly what a man with the appetite of a small grizzly craves at noon. While I certainly aided the recovery process by cooking a few of Ben’s favorites (pizza on this foolproof home whole wheat pizza crust being #1), by his fourth day home, both of our patience had worn thin, quinoa burgers were on the menu, and if Ben wanted something else, he was welcome to crutch his way to the grocery store, thank you very much.

Meat-lover approved! Mediterranean Quinoa Burgers. Crispy, fresh, and great leftover too.

Mediterranean Quinoa Burgers with Tomato Feta Topping

I promise, I’m a selfless, loving wife. All Most of the time.

I’m not going to pretend that Ben was overtly enthused when I informed him that we’d be having Mediterranean Quinoa Burgers for lunch, but to both of our delight, he issued a full stamp of approval, and we ate the leftovers again the next day. Unlike the cardboard-flavored and textured quinoa burgers he had been expecting, these simple homemade veggie burgers are fresh and filled with vibrant flavors.

Mediterranean Quinoa Burgers. Healthy and Gluten Free!

The base of the quinoa burgers is a thee-way combo of cooked quinoa, chickpeas, and oats, blended together in the food processor. The bean + whole grain trifecta is loaded with protein and fiber, meaning these quinoa burgers are poised to keep you full from lunch to dinner. (In the event you are in the market for a new food processor, I’ve owned and loved this one for nearly seven years, and it still runs like a champ.)

Mediterranean Quinoa Burgers. This is the best veggie burger recipe and it's gluten free

Once the base is blended, these quinoa burgers are ready to be amped up with your choice of ingredients. I took a little trip to the Mediterranean, folding in tangy sundried tomatoes, chunks of salty feta, and plenty of fresh basil and parsley. A few minutes of lightly pan frying in olive oil leaves the outsides of the quinoa burgers crispy and the insides soft but not at all mushy, a necessary balance I’ve struggled to find with other quinoa burger recipes I’ve tried.

Though the quinoa burger patties are nice on their own and will do well if you are in a hurry, an extra few minutes spent tossing together a quick topping of cherry tomatoes, olives, and herbs are well worth the bright pop and freshness they provide. Extra feta cheese is encouraged.

Mediterranean Quinoa Burgers. The best veggie burger recipe

The next time I make these Mediterranean Quinoa Burgers, I plan to double the batch—the leftovers are smashing. Cooked quinoa burgers can be stored for three days in the refrigerator and easily reheated in the microwave; formed, uncooked quinoa burgers will last in the freezer for months. That’s twice the meals for half of the dishes—and if your dishes are as prolific as mine right now, any recipe that curbs supply is destined for the hall of dinner fame.

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Mediterranean Quinoa Burgers

Stop buying veggie burgers and make this easy and delicious recipe for Mediterranean Quinoa Burgers from scratch! Fresh, healthy, and great leftover too.

Yield: 6 burgers

Total Time: 45 minutes

Ingredients:

For the Burgers

  • 1/2 cup uncooked quinoa, millet, farro or similar grain
  • 1/4 cup chopped sundried tomatoes (not olive oil packed)
  • 2 cloves minced garlic
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup old fashioned rolled oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 large egg
  • 1/4 cup crumbled feta cheese, plus additional for serving
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped fresh basil
  • Olive oil, for cooking the burgers
  • Whole wheat buns, for serving

For the Tomato Olive Topping

  • 1 cup cherry tomatoes, quartered
  • 1/4 cup pitted Kalamata olives, diced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon red wine vinegar or lemon juice

Directions:

  1. Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
  2. Meanwhile, place the sundried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
  3. In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it should look like thick, chunky hummus). Transfer the mixture to a large mixing bowl, then gently fold in the drained sundried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
  4. In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar. If desired, toast the buns in a toaster oven, a lightly oiled skillet, or in an oven preheated to 400 degrees F. Watch carefully so that they do not burn.
  5. When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired.
  • Cooked leftover chickpea burgers will keep well wrapped in the refrigerator for up to three days. Uncooked patties can be tightly wrapped in plastic and refrigerated for two days or frozen for two months. Let thaw in the refrigerator prior to cooking.
All images and text ©/Well Plated.

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More tasty bean burgers from here and there:

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

43 comments

  1. Love his home office pic I saw, lol. Hope his recovery is going well!!! This quinoa burger has me so hungry right now (7am)…it looks amazing. 

  2. Dear Eric, these look wonderful. I would love to have this for lunch. Healthy and satisfying! xo, Catherine

  3. I am so totally down with these babies!!! Can I come for lunch? 

  4. *Dear Erin! Please excuse me…computer is running slowly this morning and I didn’t catch that before. xo, Catherine

  5. Wow, this looks soo good. I am still trying to find a good vegetarian burger recipe, so I can’t wait to try this one! Love the toppings you added too.

  6. the minute I saw these, I was hungry! They sound fantastic!

  7. I’ve had a quinoa burger once in my life. Can you believe that?! Looks like your recipe will be the next one I try. These look so darn delicious!

  8. Haha it always seems like my dirty dishes had babies… that is the best way to describe it! Ben is lucky to have someone making him healthy delicious meals while he recovers:-)

  9. Hey girl- These sound very interesting! Try to stay sane Erin. I’ll be praying for you and Ben!

  10. these sound great! i make black bean burgers with quinoa, and chickpea burgers with oats. these are like a combo of the two :)

  11. Wow these burgers look wonderful Erin! Never thought of adding quinoa in a burger. Love it!

  12. Ill be over shortly! These look crazy amaze! Mmmmm. :)

  13. These quinoa burgers look absolutely amazing!

  14. These look just beyond amazing! Pinning :)

  15. I totally relate to both working from home – definitely not a long term solution!! I mean I love my fiancé, but we could never work together full time! These burgers looks so incredible, I really need to try Quinoa burgers!

  16. Haha – I deal with the same issues with my meat-and-potatoes loving boyfriend. I’ll find myself whipping up shepherd’s pies in the middle of summer because he can’t stand anymore “light” dishes.

  17. I admit I wasn’t sold when I read the title, but I am now! Love that these can be prepped ahead and kept in the freezer. Totally making a big batch for summer! 

  18. Usually for dinner, I am on my own because my husband has class at night, but he took the summer off and I now try and find new dinner ideas since cereal won’t cut it, lol. These burgers are packed with so much flavor!! I need them in my life.

  19. These look incredible! I can’t wait to give them a shot. I’ve been so disappointed by homemade veggie burgers in the past, but the quinoa/chickpea combo sounds perfect!

  20. Just finished these for lunch – had them on a Greek salad. Husband approved. Totally hit the spot today. Will keep this recipe around for sure!

  21. Made these this weekend- totally loved them! My hubs wasn’t quite as in love, but he said it was because of the feta (he hates all cheese – crazy!) I love that the bean/quinoa/oatmeal base is so easy and versatile! Will definitely be making these, or a version of these again soon! Thanks so much for sharing!!

  22. YUM! I can see why these would be a reader favorite this summer. I love the tomato olive topping!

  23. Oh my goodness! I made these and they are incredible! The rest of my family, who usually make a face at my “healthy” food, loved them too! I will definitely be making them again. 

  24. These quinoa burgers look insane! Thank you for recommending my Jerk Sweet Potato & Black Bean Burgers too :)

  25. This dish is exactly what people have said, “amazing,” “wonderful,” “fantastic”!! These are the best burgers I’ve ever had…meat or no meat. Even my meat-lovers loved this! Thank you :)

  26. Made this recipe for my lunch this week using a burger bowl/salad style rather than a bun. SO delicious (and nutritious!), I’ve spread the recipe to friends and will definitely be making it again soon! :)

  27. Made these last night and wife and I LOVED them.  Definitely should’ve made a double batch!  I did change up the topping just a bit as I don’t care for kalamata olives.  Just replaced them with some diced cucumber.  Great texture, great flavor.  Can’t wait for lunch today so I can have my leftovers!

  28. It’s amazing ! looks like a great option for those who looking for a healthy alternative to a traditional burger.

  29. Please share the nutritional information.

    • Hi Diane! I’ve started adding nutritional information to all of my recipes starting in January 2016. Unfortunately, because it is time-consuming, I am unable to add it old recipes like this one. If you’d like to calculate nutritional information, you can actually do it for free by plugging in this recipe link at myfitnesspal.com. I hope that will be a helpful resource to you!

  30. Your recipe looks good, but I am allergic to chick peas, what do you suggest as an alternate food that is not a legume?

    • Hi! That is a great question, and unfortunately I don’t have a suggestion that doesn’t involve some kind of beans. I would try searching online for a recipe for a vegetable-based burger, such as a sweet potato burger or a beet burger. I wish I could help more, but unfortunately we only change I could think of would be to use white beans like cannellini beans, which it sounds like it would be a problem. I wish I could do more, but this recipe really does need beans to hold it together.

  31. Why can’t I use the tomatoes in olive oil? Just wondering.

    • Hi Willow! You could use the kind in olive oil if you patted them dry. I find they make the burgers a little greasy, so I prefer the dried ones.

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