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.
- 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.
- 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!
- 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.
Turn leftovers into a scrumptious salad topping. Serve quinoa burgers over a bed of lettuce (Arugula Salad would also be a tasty base).
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.
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.
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
- 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.
- 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.
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