Quinoa veggie burgers are a flavorful vegan take on the classic burger. These homemade patties are easy to prepare, hearty, nourishing, high in plant protein and naturally gluten-free. Even meat eaters often enjoy the satisfying texture and robust flavor of these quinoa and bean burgers.
If you think veggie burgers can be dry or bland, try making them at home. Store-bought frozen patties can taste cardboard-like, but these quinoa-and-bean burgers are moist, flavorful and textured like a real burger. They’re a go-to quick dinner I make often, and once you try them you’ll likely prefer them to many premade options.
Why you will love these
- Delicious — moist, well seasoned and satisfying.
- Hold together well during cooking and can be grilled if pressed firmly.
- Packed with plant-based protein from quinoa, beans and nuts.
- Quick to prep — about 10 minutes to mix, then bake or cook.
- Made from simple pantry ingredients.
- Naturally gluten-free.
- No special equipment required — mash with a fork and shape by hand.
- Pairs beautifully with classic burger toppings like avocado or guacamole, pesto, greens, and green tahini sauce.
Ingredients and Substitutions
- Quinoa: A mix of red and white quinoa works well, but any variety or a tri-color blend is fine. Cooked quinoa provides texture and protein.
- Red kidney beans: Mashed beans bind the mixture. Pinto, black or cannellini beans are good substitutes.
- Fresh parsley: Fresh herbs add brightness — swap in cilantro, basil, oregano or thyme. If using dried herbs, use about 1 tablespoon.
- Tomato paste: Adds richness, color and helps bind the patties. Substitute tomato sauce, marinara, ketchup or salsa if needed.
- Ground flax: Acts as a binder in place of breadcrumbs while contributing protein and healthy fats. Ground chia works too.
- Seasonings: Smoked paprika gives a smoky burger flavor. You can also use onion powder, garlic powder, cumin, chili powder or other preferred spices.
- Miso paste: A little miso boosts savory umami flavor. Any light miso will work.
- Finely chopped walnuts: Walnuts add texture, antioxidants and omega-3s. Substitute other nuts or seeds (sunflower or pumpkin) finely chopped.
How to make them
Mash the drained beans with a fork or potato masher in a medium bowl, leaving some small chunks for texture.
Stir in the cooked quinoa and mix until combined. See the recipe card below for quinoa cooking details if needed.
Mix in tomato paste and miso until evenly distributed.
Add ground flax, chopped nuts and spices, then mix thoroughly so the flax begins to absorb moisture and bind the mixture.
Fold in the chopped parsley for freshness.
Mix until the ingredients are evenly incorporated and the mixture holds together when pressed.
Portion the mixture into six even portions using a large scoop or spoon.
With wet hands, form each portion into a patty about ¾” thick. Wetting your hands helps prevent sticking and keeps patties smooth.
How to cook veggie burgers
- Oven (no oil): Preheat the oven to 425°F. Place patties on a parchment-lined rimmed baking sheet. Bake 15 minutes, flip carefully, then bake another 15 minutes. This method is hands-off and yields tender, evenly cooked burgers.
- Stovetop: Heat oil in a heavy skillet over medium heat for a crisp exterior. Cook each side 4–5 minutes until golden and crisp. This method is quicker but requires attention and flipping.
- Grill: Press patties firmly so they won’t fall apart. Lightly oil the grill grates or use a grill-topper pan, and cook on a preheated grill for 5 minutes per side, adjusting time until patties release easily and are heated through.
What to serve with quinoa patties
- Burger buns and favorite toppings: pickles, avocado or guacamole, lettuce, tomato, pickled red onions, thousand island or BBQ sauce. Choose the toppings you love on any burger.
- Sides like sweet potato fries, roasted potato wedges or crispy smashed potatoes complement the patties well.
- Fresh salads — a simple green salad, coleslaw or a cabbage salad are light, refreshing options.
How to store
- Store: Let cooked burgers cool completely, then keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat: Reheat on the stovetop in a skillet with a tablespoon of oil for 3–4 minutes per side, in a toaster oven for about 10 minutes, or in a 350°F oven for 10–15 minutes until heated through.
- Freeze: To freeze uncooked patties, lay them on parchment on a tray and freeze 2 hours, then transfer to a freezer-safe container. Thaw in the refrigerator before cooking. Cooked burgers also freeze well — store in freezer-safe containers for up to 3 months.
More healthy Veggie Burger Recipes
- Sweet Potato Black Bean Burgers
- Black Bean Veggie Burgers
- Homemade White Bean Veggie Burgers
- Vegan Ground Beef with Mushrooms & Lentils
If you try this recipe, leaving a rating and comment helps support food bloggers. Share a photo on Instagram and tag @dkhealthcoach with the hashtag #debraklein if you’d like to show how yours turned out.
📖 Recipe
Quinoa Veggie Burgers
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Equipment
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Cookie scoop set
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Potato masher
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Garlic press (optional)
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Mixing bowls
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Parchment paper and rimmed baking sheet
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Fine mesh strainer (for rinsing quinoa)
Ingredients
- ⅓ cup dry quinoa* (yields about 1 cup cooked)
- ⅔ cup water
- 1 (15.5-oz) can red kidney beans, drained and rinsed
- ⅓ cup tomato paste (about half a 6-oz can)
- 1 Tablespoon miso paste
- 1 Tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ cup finely chopped walnuts
- ⅓ cup ground flax
- ½ cup finely chopped fresh parsley
Instructions
- Prepare quinoa: rinse well. Combine the dry quinoa, ⅔ cup water and a pinch of salt in a small pot. Bring to a boil, cover, reduce to a simmer and cook about 13 minutes or until the water is absorbed. Fluff and let cool slightly.
- If baking, preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Finely chop the walnuts (a few slightly larger pieces are fine) and chop the parsley.
- In a medium bowl, mash the drained beans with a fork or potato masher, leaving some texture. Add the cooked quinoa and mix.
- Stir in tomato paste and miso until combined.
- Add smoked paprika, oregano and salt, mixing well.
- Fold in walnuts and ground flax, mixing until the mixture holds together.
- Add parsley and mix thoroughly.
- Divide the mixture into six even portions with a large scoop. Using wet hands, form each portion into a patty about ¾” thick.
- Oven method (no oil): place patties on the prepared sheet and bake 15 minutes, flip carefully, then bake another 15 minutes.
- Stovetop method: heat 2 tablespoons oil in a heavy skillet over medium heat. Cook patties 4–5 minutes per side until golden brown and heated through.
- Serve warm or at room temperature with your favorite toppings.
Notes
Beans: Red kidney beans are used here, but pinto, black or cannellini beans are suitable substitutes.
Walnuts: Chop by hand or pulse briefly in a grinder. Sunflower or pumpkin seeds can substitute — chop them finely.
Parsley: Swap other fresh herbs such as cilantro, oregano or basil. If using dried herbs, use about 1 tablespoon.
Nutrition
20 g carbs
8 g protein
10 g fat
6 g fiber
Note
Nutrition estimates were calculated with online tools. For the most accurate nutrition info, calculate values using the exact ingredients and brands you use.