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.
4.95 from 17 votes
Leave a Review »

Mediterranean Quinoa Burgers

Yield: 6 burgers
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe 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.
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Healthy Vegetarian Dinner, Homemade Veggie Burger Recipe, Mediterranean Quinoa Burgers

Nutrition Information

Amount per serving (1 burger with bun and topping) — Calories: 366, 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!