Quinoa-Eggplant Burgers [+ a quinoa giveaway]

Quinoa-Eggplant Burgers for Bob's Red Mill #quinoaweek! Click through for the full recipe --> www.simplyquinoa.comIt’s the final day of Bob’s Red Mill quinoa week, and I’ve had a blast so far. People have loved the recipes, and lots of folks have entered the giveaways :) Luckily for all of you, there is one more giveaway left!

The theme of this week for me has been all about autumn recipes, and this recipe is no exception. This final recipe were celebrating ti-color (or rainbow) quinoa, which just so happens to be my personal favorite!

I went the vegetarian direction with this one, since I know many of you avoid meat, and I’m sure the rest of you appreciate a vegetarian meal sprinkled in on occasion – Meatless Monday anyone?

I’ve always been a fan of eggplant, but haven’t done much out-of-the-box thinking with it. It’s usually just the basics (which are delish), but that gets boring after a while.

So…I decided to turn them into burgers. And added quinoa (rainbow this time!) of course.

Quinoa-Eggplant Burgers for Bob's Red Mill #quinoaweek! Click through for the full recipe --> www.simplyquinoa.com

I was craving a veggie burger when I whipped up these quinoa-eggplant burgers, but I wanted to do something different. Something that wasn’t my same old-same old. To add a creamy texture and smoky flavor, I roasted the eggplants before pureeing them with white beans, quinoa and a few other ingredients.

These eggplant burgers were not only delicious served as above (on a homemade gluten-free english muffin, sliced tomato, and lettuce), but also tasted great the next served over a bed of mixed greens and drizzled with a creamy cashew dressing. This might just be my new favorite veggie burger recipe!

And now for the giveaway!! [keep on scrolling to see the full recipe]

a Rafflecopter giveaway

Quinoa-Eggplant Burgers

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 6 - 8 patties


  • for the eggplants
  • 2 large eggplants, cut into 1" cubes
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • for the burgers
  • 1 shallot, diced
  • 1/2 cup parsley, chopped
  • 1 large egg
  • 1 can white beans, drained and rinsed
  • 3/4 cup almond meal
  • 1/2 cup cooked rainbow quinoa
  • 1/4 cup romano cheese


  1. Preheat the oven to 425 degrees F. Toss the eggplant with the oil, salt and pepper the roast until softened, 25 - 40 minutes.
  2. Add the roasted eggplant to the bowl of a food processor fit with the steel blade and pulse a few times. Add the shallot and white beans and process until almost smooth. Add the remaining ingredients and process until a dough forms (this will be a little soft, but that's okay).
  3. Using wet hands, shape the dough into patties and place them on a parchment lined baking sheet. Chill in the refrigerator for at least 1 hour (this will help them firm up).
  4. 15 minutes prior to cooking the burgers, preheat the oven to 400 degrees F. Remove the baking sheet and bake in the center of the oven for 30 minutes, flipping the patties halfway through.
  5. Serve warm on a toasted gluten-free bun with your desired toppings.
  6. Enjoy!

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  • http://gardenofgoodeatin.wordpress.com daniela

    Whole grain gluten free bread with the multi colored would be beautiful!

  • Karen

    I want to try the red quinoa and make it a substitute for my rice pilaf recipe.

  • Michelle L.

    I’m most excited about tri-color and also about trying out this recipe. I love both eggplants and quinoa so it sounds perfect.

  • Susan

    These sound so YUMMY!

  • Dawn

    This looks fabulous! Mmmmm Eggplant & quinoa, a match made in heaven! I’m gonna try this recipe out this week. Thanks for posting!

  • Jennifer

    I’ve never tried rainbow quinoa, would love to! This veggie burger sounds like a good way to try it!

  • http://www.twitter.com/susan_az Susan from Scottsdale

    I agree with you Alyssa; it is an excellent idea for a meatless Monday meal. In fact, I have an eggplant in my fridge right now and I might just do this! Thanks for another creative recipe. Happy cooking and creating! Love it!

  • Kari

    I roasted and froze a great deal of eggplant from our garden this year. Am excited to try out this recipe! I don’t digest beans well, though, so am trying to figure out a good substitute. Ideas? Thanks so much! I love this site! I use your recipes often!

  • Allie H

    i’m most excited about trying the tricolor. I think the first thing I would make is a big batch of southwest quinoa patties for the hubster, he loves them!

  • Jordan D

    I want to try a quinoa breakfast bowl with red quinoa, cinnamon, almond milk, and nuts!

  • Suzanne

    Love, love, love quinoa…thanks for this recipe…can’t wait to try it!

  • L H

    Love quinoa and would love to try the tricolor and the red. Thanks for the chance to win!

  • Jeffrey

    I’m excited to try the Tri-Color Quinoa and use it to make a breakfast bowl complete with apples, walnuts and honey!

  • Amy Lynn

    I’m excited to try the Rainbow Quinoa and Eggplant burgers! Yummy!

  • Shelby

    I want to try the red quinoa — I’ve never had it but it’s pretty! lol

  • Sena C.

    I would like to try the red quinoa because I haven’t tried it yet….curious.

  • Barbara

    I would like to try the tri color quinoa and try the eggplant burgers.

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  • shakti

    I really love this site and so thank you very much!
    i am mad about burgers and I love salads and vegetable bakes of all descriptions.
    i would really appreciate gluten free and vegetarian/vegan.
    I love ginger cake and have never found any for me yet. do you think you will be doing some, fruit cakes are my favourite too!

  • Marlene McDonald

    Love the site. I wondered if there is a substitute ingredient that could be used instead of the Almond Meal?