Recipe: Quinoa Veggie Burgers
5 vegetables are packed into this grain-based burger
Even devout meat eaters (like us) crave a veggie burger (watch the video) every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother's recipe). A quick sear in the pan, and you're left with a crisp veggie burger with a tender interior.
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This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you're looking for about four cups total to ensure the burger mix comes together.
Check out our favorite burger recipes.
Recipe from the Tasting Table Test Kitchen
Quinoa Veggie Burgers
You'll never miss the meat with this quinoa veggie burger stacked high with even more veg.
Prep Time
25
minutes
Cook Time
35
minutes
servings
6
burgers
Total time: 1 hour
Ingredients
- For the Herb Mayo
- ½ cup mayonnaise
- ¼ cup basil leaves
- ¼ cup parsley leaves
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
- For the Veggie Burgers
- 2 cups water
- 1 cup quinoa
- ¼ cup olive oil, divided
- 1 cup shiitake mushrooms, minced
- 1 cup broccoli florets, minced
- ½ cup fresh corn kernels
- 2 carrots, coarsely grated
- 1 yellow onion, coarsely grated
- 1 cup matzo meal
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 eggs
- For Assembly
- 6 seeded brioche buns, toasted
- Herb mayo
- Veggie burgers
- Heirloom tomatoes, for garnish
- Sliced avocado, for garnish
- Microgreens, for garnish
Directions
- Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
- Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool.
- Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool.
- Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties.
- In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
- To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
Nutrition
| Calories per Serving | 542 |
| Total Fat | 29.2 g |
| Saturated Fat | 4.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 60.8 mg |
| Total Carbohydrates | 58.2 g |
| Dietary Fiber | 6.1 g |
| Total Sugars | 5.4 g |
| Sodium | 669.2 mg |
| Protein | 12.8 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
