I realize the phrase “quinoa burger” might not exactly instill confidence in a ravenous crew, but you haven’t had my hearty Mediterranean Quinoa Burgers with sun-dried tomatoes and feta yet!
Impressively high in protein and fiber and flaunting some serious Mediterranean flavor flair, these powerhouse patties are fresh, filling, and exactly the meal you should make this week.
My biggest, erm, beef with most of the quinoa burgers recipes I’ve tried is that they are so inexcusably meh.
Even Trader Joe’s quinoa burgers don’t quite meet my expectations.
If a recipe makes the sacred claim of being a “burger,” it best live up to the designation: a mighty-flavored, two-handed, can’t-stop-won’t-stop affair.
- These veggie burgers’ texture is hearty but not dry, they’re packed with fresh ingredients, and not a single bite of my burger tasted anywhere close to meh.
- Along with being filling and flavorful, these easy quinoa burgers don’t fall apart during cooking, another one of my top veggie burger peeves.
Since making this recipe does involve the food processor (a sacrifice I do not take lightly and promise will be worth the time you spend hauling it out, then washing it), I like to take advantage of the burgers’ freezer-friendly quality and make a double batch.
5 Star Review
“Even my carnivore husband LOVED these burgers. The combination of textures and flavors worked out great.”
— Genevieve —
The base of the quinoa burgers is a three-way combo of cooked quinoa, chickpeas, and oats, blended together in the food processor.
This trifecta is loaded with protein and fiber, meaning these quinoa burgers are poised to keep you full from lunch to dinner.
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 sun-dried 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 lightly crispy and the insides soft but not at all mushy, a necessary and delicate balance in the veggie burger world.
How to Make Quinoa Burgers
Though the quinoa veggie burger patties are nice on their own and will do well if you are in a hurry (I top mine with a generous dollop of Greek yogurt when I need a fast and furious lunch), they reach their max flavor potential topped with a bright combo of diced tomatoes, olives, and herbs.
Extra feta cheese is likewise encouraged.
The Ingredients
- Quinoa. The star of these healthy quinoa burgers! A complete protein, quinoa adds texture and filling fiber.
- Sun-Dried Tomatoes. A Mediterranean addition that packs a serious flavor punch.
- Chickpeas. I’ve found quinoa burgers no beans to be lacking something. Protein-packed chickpeas give this burger texture and make it hearty.
- Oats. Oats help bind the burgers. They’re also rich in fiber, which makes these burgers more satisfying.
- Egg. Eggs are what bind a veggie burger together.
- Feta. Feta is the salty, creamy addition that makes these burgers extra addictive. It pairs perfectly with the other Mediterranean flavors.
- Fresh Parsley + Basil. For lively, fresh herb flavor.
- Tomato Olive Topping. A simple combination of olives, tomatoes, fresh herbs, and red wine vinegar or lemon juice. It’s bright, zippy, and transports me straight to the Mediterranean.
The Directions
- Cook the quinoa. Soak the sun-dried tomatoes in a bowl of hot water for a few minutes, then drain them.
- Process the quinoa, chickpeas, oats, and dry seasonings in a food processor. Add the egg. Transfer the mixture to a mixing bowl, and fold in the tomatoes, feta, and herbs. Form the patties.
- Stir the topping ingredients together in a bowl. Toast the buns.
- Cook the burgers in a skillet with oil. Serve on the buns with the tomato olive mixture. ENJOY!
Storage Tips
- To Store. Refrigerate leftover chickpea burgers in an airtight storage container for up to 3 days.
- To Reheat. For the best results, rewarm leftovers in a skillet on the stovetop over low heat. Add a bit of water to the pan, then cover them so that they steam and heat through. Remove the lid, turn the heat to medium high, and cook on each side until lightly crisp and the water has cooked off.
- To Freeze. Place burgers on a baking sheet lined with parchment paper. Freeze until solid. Transfer the frozen burgers to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Uncooked patties can be tightly wrapped in plastic and refrigerated for 2 days or frozen for 2 months. Let thaw in the refrigerator prior to cooking.
Leftover Ideas
Turn leftovers into a scrumptious salad topping. Serve quinoa burgers over a bed of lettuce (Arugula Salad would also be a tasty base).
What to Serve with Quinoa Burgers
Recommended Tools to Make this Recipe
- Food Processor. My go-to tool for easily preparing the quinoa burger patties.
- Cast Iron Skillet. This one is pictured and I love it; this is another good-quality option.
- Mixing Bowls. This set will help you prepare any recipe.
The Best Food Processor
Easily chops, shreds, mixes, or kneads. The parts are dishwasher safe, making cleanup a breeze!
Frequently Asked Questions
If you are looking for vegan quinoa burgers, I haven’t played around with swapping the egg called for in this quinoa burger recipe with a flax egg yet, but I think it could be worth an experiment (you’ll also need to omit the feta). You could also try my Vegan Burger with black beans instead.
If you need vegan gluten-free quinoa burgers, you can try the swap listed above and serve without a bun.
I have only tested the recipe using a food processor. The food processor is critical for creating a smooth, well-mixed burger patty. However, other readers have had success using a high-powered blender or immersion blender (with a lot of extra elbow grease).
While many quinoa burgers you may find at restaurants are not healthy, these quinoa burgers are healthy. They use wholesome, nutritious ingredients and have lots of protein to keep you full for hours. Ten grams is how much protein is in a quinoa burger.
Quinoa Burgers
Ingredients
For the Burgers:
- 1/2 cup uncooked quinoa
- 1/3 cup chopped sun-dried tomatoes not olive oil packed
- 1 (15-ounce) can reduced-sodium chickpeas rinsed and drained
- 1 cup old-fashioned rolled oats
- 2 cloves garlic roughly chopped
- 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
Instructions
- 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.
- Meanwhile, place the sun-dried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
- 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 will be a very thick, chunky paste). Transfer the mixture to a large mixing bowl, then gently fold in the drained sun-dried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
- 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.
- When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle the skillet 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.
Notes
- TO STORE: Refrigerate leftover chickpea burgers in an airtight storage container for up to 3 days.
- TO REHEAT: For the best results, rewarm leftovers in a skillet on the stovetop over low heat. Add a bit of water to the pan, then cover them so that they steam and heat through. Remove the lid, turn the heat to medium high, and cook on each side until lightly crisp and the water has cooked off.
- TO FREEZE: Place burgers on a baking sheet lined with parchment paper. Freeze until solid. Transfer the frozen burgers to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Uncooked patties can be tightly wrapped in plastic and refrigerated for 2 days or frozen for 2 months. Let thaw in the refrigerator prior to cooking.
Nutrition
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YUM! I only want to eat these burgers for every meal for the rest of my life. I topped them with homemade tzatziki sauce and hummus along with the mixture recommended. It was an explosion of flavor in my mouth. I may have definitely hid the leftovers so I can enjoy them for the rest of the week.
Eva, I’m happy to hear these are a winner! Thank you for taking the time to share this awesome review!
Picked fresh purple figs and was hoping for some ideas for saving some for later.
Fresh figs sound amazing, Mary Joy! I hope you enjoy them.
Erin, I made this recipe last night. It is so delicious and so healthy. The patties went together well and the topping is delicious. It makes 6 very generous burgers. My sun dried tomatoes were packed in olive oil. I made a mistake but I carefully drained them and added them. They were excellent. I recently had a heart attack so this recipe is a keeper for me. Erin, Thanks so much. Your recipes are amazing. Best wishes.
Despo, I’m glad to hear these burgers were a hit! Thanks for taking the time to share this review.
I loved the combination with the Mediterranean flair.
I would liked to have known about how big to expect 6 burgers to be so I could have just scooped and formed without doing a little from here and there. Also, wasn’t sure how far to process the mixture. Mine went to paste and was a bit thick. Should i have stopped when mixed but chunky? Cant wait to make it again trying new flavor additions. Thank you for such a healthy inexpensive nutrient packed recipe!
On a side note possibly change the ingredient list to show that the quinoa is how much needed dry vs the amount it will be cooked. thank you
Thank you for sharing your thoughts on this recipe, Patricia! I’m happy to hear you enjoyed the flavors! The way you mixed the burgers sounds exactly right. It should be a thick, chunky paste. I hope you enjoy any future flavor additions!
I was nervous to try these because I thought it was going to be a difficult process but it was super simple! The vitamix worked perfectly for mixing it up and they were easy (not sticky!) to grill up!
Thank you for taking the time to share this kind review, Caroline! I’m so happy this recipe was a hit!
In the era of eating healthy, I made these for my family. They turn out crispy and are very tasty. We added chopped shrimp. They are great as a main dish to go along with some vegetables or a salad.
I’m so happy to hear that this recipe was a hit, Kimberly! Thank you for taking the time to share this kind review!
Had these last night for the first time, and they were great! I don’t have a food processor, so I had to make them in my Ninja blender. It worked, although I did have to add the egg early in order to have enough liquid for the ingredients to actually blend, and I had to stop the blender and push the ingredients off the sides of the blender and back into the blades several times. Also, I was out of old fashioned oats, so I used a scant cup of quick oats and it worked perfectly. Will definitely be making these again!
I’m so happy to hear that this recipe was a hit, Steffi! Thank you for taking the time to share this kind review!
This looks delicious! But can you recommend a replacement for eggs please?
Hi Yokfah! You could experiment with a flax egg, but I haven’t tried it myself. If you decide to experiment, I’d love to hear how it goes!
Okay, recently started a meat light Mediterranean diet… I am trying to limit meat/seafood consumption to 3 or 4 meals a week, so finding alternatives to build meals around is important. Anyway, tried these today. I liked them, my wife liked them… and some of my kids liked them… the others tend not to like much of anything. Anyway, other than having to cook the quinoa, these go together very quick, hold together really well, and are really tasty. Looking forward to trying some other alternate flavoring for these burgers. Thanks for posting this!
I’m so happy that you enjoyed the recipe, Bill! Thank you for sharing this kind review!
Can I use my immersion blender to mix the ingredients? I don’t have a food processor at my vacation home…..(but that may have to change.:)
Hi Martha! I’ve never tried using a blender here, but another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!
Yum ? will make again. I did substitute aquafaba (chickpea water) for the egg
I’m so happy that you enjoyed the recipe, Kim! Thank you for sharing this kind review!
Would you please suggest another type of cheese that can be used instead of feta? Would mozzarella work? Thank you!
Hi Sherry! I’ve only tested this recipe with feta, but I think you could experiment with mozzarella. If you decide to try it, I’d love to hear how it goes!
A bit thick and tricky with no food processor, but we made it work – the results were delicious. Even my carnivore of the family thought these were fantastic! Easy to grill – they didn’t fall apart like some vegetarian/vegan burgers have been known to do. We swapped for a vegan (and nut-free) version of feta due to my casein allergy
Hi Goblue! So glad you enjoyed them! Thank you for this kind review!
Even my carnivore husband LOVED these burgers. I agree, the combination of textures and flavours worked out great. Served with shredded lettuce and thick slices of tomato rather than the topping here (because I didn’t have fresh herbs on hand). One minor addition was that I served this with your delicious roasted zucchini recipe and, because there was some parmesan mixture left in the bowl once the zucchini spears were tossed and baking in the oven, I used that bowl to mix the ingredients for this up — the added tang was perfect!
Hi Genevieve! So glad you enjoyed the recipe! Thank you for this kind review!
I reviewed this about a year ago and just wanted to come back to say that we STILL love these and now always make extras to have on hand in the freezer. Our tip, since we still have no food processor and realize others may not, either, is to use a basic hand chopper on the oats in the big mixing bowl first, then we put the chickpeas in a separate bowl and also use the hand chopper on those, then we simply stir them together in the big bowl and add the quinoa and follow the rest of the recipe as is. It’s still thick but it makes it very, very manageable this way. They turn out wonderfully every time. We have sometimes had to use sundried tomatoes that are packed in olive oil due to having a difficult time finding any other type – so we just drain them out and pat them dry(ish) with a paper towel first. Fantastic recipe – my thanks to you, Erin, for sharing it with us all!
Hi! So glad you continue to enjoy the burgers! Thank you so much for coming back and leaving feedback about the recipe!!