Mediterranean Quinoa Burger with Sun-Dried Tomatoes and Feta
I realize the phrase “quinoa burger” might not exactly instill confidence in a ravenous crew, but you haven’t had my hearty Quinoa Burger 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 veggie burger recipes I’ve tried is that they are so inexcusably meh.
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.
Not only does today’s Quinoa Burger with Sun-Dried Tomatoes and Feta honor the title of Burger, but it shines above any restaurant veggie burger you’ve tasted.
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.
About this Quinoa Burger Recipe
The base of the quinoa burgers is a thee-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.
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.
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).
For another veggie burger option, I also highly recommend this Super Food Vegan Black Bean Burger recipe. It’s a reader favorite for followers of all diets and another tasty way to work healthy variety into your dinner routine.
Recommended Tools to Make Quinoa Burgers
- Food processor
- Cast iron skillet: This one is pictured and I love it; this is another good-quality option.
Mediterranean Quinoa Burgers
Mediterranean Quinoa Burger. Easy, healthy and protein-packed veggie burger recipe! Made with chickpea, feta, sun-dried tomatoes and herbs, this filling vegetarian recipe is packed with flavor.
Yield: 6 burgers
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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
Directions:
- 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.
- Cooked leftover chickpea burgers will keep well wrapped in the refrigerator for up to 3 days. 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.
- To reheat cooked burgers: start the burgers on low. 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.
Nutrition Information
Serving Size: 1 burger with bun and topping
- Amount Per Serving:
- Calories: 366 Calories
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 37mg
- Carbohydrates: 58g
- Fiber: 9g
- Sugar: 5g
- Protein: 17g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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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…
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!
Amber, hooray! I’m so excited to hear that you and your husband enjoyed this recipe. Thank you so much for letting me know; it really means a lot!
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!!
Thank YOU for sharing Allison. I’m thrilled to hear that you enjoyed them! (And it took a few years to get my hubby on board with feta. There’s hope ;-) )
YUM! I can see why these would be a reader favorite this summer. I love the tomato olive topping!
Thank you so much Lauren! I could eat that topping on just about anything myself :-)
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.
Kasey, this is music to my ears! The goal with every one of my recipes is to make “healthy” food taste so great, no one even notices that the meal is in fact good for them. I’m so glad that you all enjoyed them. Thanks for letting me know!
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 :)
I am so so happy to hear that Leni! Thanks for trying the recipe and letting me know. I really appreciate it!
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! :)
Lara, I’m thrilled to hear this! Thanks for trying the recipe and for sharing it with friends. That really means a lot!
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!
Oookay, yeah. These are even better the next day. OMG. I have more leftover quinoa already cooked up at home, and am sure I have the rest of the ingredients. Plan for the evening – make another batch and throw them in the freezer for later!
Jake, this is so good to hear!! I’m glad round 2 was even better than round 1. Thanks so much for trying the recipe and taking time to come back and leave not one but TWO reviews. I really appreciate it!
Your recipe looks good, but I am allergic to chick peas, what do you suggest as an alternate food that is not a legume?
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.
These look UNREAL!
Wow I love the creativity in the burger!! Well done Erin! (: