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.
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. (If you love the sound of these ingredients, you need to try this Mediterranean Shrimp too!)
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).
More Delicious Burger Recipes
- Super Food Vegan Black Bean Burger
- Teriyaki Burgers with Grilled Pineapple
- Avocado Burger with Chipotle Yogurt Sauce
- Breakfast Burger
- Green Chile Grilled Chicken Burgers
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
- 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
- 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.
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