I realize the phrase “quinoa burger” might not exactly instill confidence in a ravenous crew, but you haven’t had my hearty Mediterranean 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.

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.

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.

Easy Mediterranean Quinoa Burgers topped with diced tomatoes, olives, and herbs.

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.

Quinoa, oats, and chickpeas are the main ingredients in these simple vegetarian Mediterranean Quinoa Burgers.

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. (If you love the sound of these ingredients, you need to try this Mediterranean Shrimp too!) 

Mediterranean Quinoa burgers are packed with flavor from sun-dried tomatoes, herbs, and feta cheese.

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.

Freezer friendly Mediterranean Quinoa Burgers are easy to make ahead for quick lunches and dinners.

Extra feta cheese is likewise encouraged.

Simple, flavorful, and perfect for meal prep, Mediterranean Quinoa Burgers are a tasty vegetarian burger that's easy to make.

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).

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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.

Mediterranean Quinoa Burgers

4.96 from 21 votes
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.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins

Servings: 6 burgers

Ingredients
  

  • For the Burgers:
  • 1/2 cup uncooked quinoa
  • 1/3 cup chopped sun-dried tomatoes not olive oil packed
  • 1 can reduced-sodium chickpeas (15 ounces) 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

  • 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

Serving: 1burger with bun and toppingCalories: 366kcalCarbohydrates: 58gProtein: 17gFat: 9gSaturated Fat: 2gCholesterol: 37mgFiber: 9gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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66 Comments

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  1. 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.5 stars

    1. Eva, I’m happy to hear these are a winner! Thank you for taking the time to share this awesome review!

  2. Picked fresh purple figs and was hoping for some ideas for saving some for later.

  3. 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.5 stars

  4. 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 you4 stars

    1. 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!

  5. 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! 5 stars

  6. 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.5 stars

    1. I’m so happy to hear that this recipe was a hit, Kimberly! Thank you for taking the time to share this kind review!

  7. 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!5 stars

    1. I’m so happy to hear that this recipe was a hit, Steffi! Thank you for taking the time to share this kind review!

    1. 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!

  8. 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!5 stars

  9. 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.:)

    1. 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!

  10. Would you please suggest another type of cheese that can be used instead of feta? Would mozzarella work? Thank you!

    1. 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!

  11. 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 allergy5 stars

  12. 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!5 stars

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