Vegan Quinoa Burgers
These healthy, vegan quinoa burgers are baked to crispy perfection, easy to whip up and made with two types of quinoa for a protein-packed weeknight meal.
I first created this recipe for vegan quinoa burgers back in 2011 and honestly, I haven't revisited in years. I was craving falafel the other day but didn't have the ingredients for my quinoa falafel, so I turned to these. First, I cringed at the photos, but then I whipped them up and realized… yum! I forgot how good they were!
They are super simple to make, take less than 10 ingredients and can be made completely in your food processor. They also are a very basic flavor profile, so they go well with everything. You can serve them as a burger or on top of a salad as I did. You can also make them mini so they're kind of like “meatballs”!
The base of these vegan quinoa burgers is made from just chickpeas and quinoa. For flavor, I added shallots, garlic, some nutritional yeast, and Italian seasoning. But you could totally swap things in and out.
They would be delicious with an Indian type spice blend or even just plain curry powder. Oh! Or you could also use chili powder and cumin to make them Mexican inspired. So many possibilities!
But for now, we're keeping things simple. I put mine on a bed of baby kale, broccoli and then drizzled a quick turmeric tahini dressing on top. Such a great lunch and the rest of the burgers were dinner. I loved every bite of it!
More Delicious Burger Recipes to try:
- Tex-Mex Quinoa Burger Recipe
- Chipotle Butternut Squash & White Bean Burgers
- Vegetarian Black Bean Quinoa Burgers
- Curried Chickpea & Carrot Burgers
- Beet + Quinoa Veggie Burgers
- Cheezy Broccoli Quinoa Burgers
- Butternut Squash & Lentil Patties
- Baked Quinoa Falafel with Turmeric Sauce
Vegan Quinoa Burgers
- 2 shallots
- 2 garlic cloves of garlic
- 1 15 oz can chickpeas, drained + rinsed
- 1 1/2 cups cooked quinoa
- 1/4 cup quinoa flakes
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon salt & pepper + more to taste
- 2 tablespoons water
- Preheat the oven to 375 degrees F.
- Place the shallots and garlic in a food processor. Pulse until they are finely chopped. Add your chickpeas and quinoa flakes and continue to pulse. Don't puree the mixture; you want it to be a little chunky.
- Add the remaining ingredients (minus the water) and process until a dough begins to form. Add water while the food processor is running and the dough comes together. You want to mixture to be sticky, not runny or dry. Place the bowl in the refrigerator and let cool for 15 minutes.
- Once chilled, separate the mixture into 8 equal sized patties.
- Place your patties on a parchment paper lined baking sheet and bake for 20 minutes. Flip half way through and finish with a quick 2 - 3 minute broil to get the patties nice and browned.
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Can I leave out nutritional yeast and use eggs to bind?
I put all the ingredients in Cronometer to determine the nutritional values and I came up with VERY different nutrition information than what you have posted. I divided the nutrition information by 8, since you said it makes 8 patties. It said 142 calories, 28% sodium –I don’t understand why it would be so different?
Thank you!! It wasn’t pulling the chickpeas. Yours is more accurate and it’s updated now 🙂 thanks!
[…] Italian Seasoned Quinoa Burgers by Simply Quinoa […]
Oh yes….burgers are some of my favourites, salad, vegetables, with a pancake, lovely.
i bind mine my just adding a little physlium husk in water and they have a little bit of chew!
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I lve quinoa much and thnks for your delicious recipes, God Bless
Please let me know where what is quinoa flakes? or how if I can make them. I didn’t have it so did without but the mixture was sticky. have egg allergy. Any other options.
Hi Beth – quinoa flakes are like rolled oats only made out of quinoa. You can’t make them yourself, but can purchase them online from a place like Amazon or Nuts.com. They’re an essential ingredient in my gluten-free pantry. Without the addition of quinoa flakes, it’s understandable that the burgers were rather sticky. They need something dry to help hold them together. I think you could try to add a flour in or even ground up oats, but definitely next time around, add some sort of dry ingredient to help hold them together.
Hope that helps! xo Alyssa
Wow, these are delicious. Mine didn’t stick together as much as I would have liked and I didn’t have any flour on hand, but I was thinking maybe some gelled chia seeds or flax seed powder would do the trick next time. Thoughts? Thanks again for sharing this recipe!
Glad you like them! I’m not sure why yours wouldn’t have held together, but I think trying a chia or flax gel would definitely help bind the ingredients. If you can have eggs, you could try that as well. Let me know how it works out for you!! xo Alyssa
Thanks for stopping by Emily! I'm glad you found a recipe that works for you. These are great reheated, perfect lunches for the office for me! Let me know how they turn out for you.
This is great! I have been looking for things I can cook and freeze – we are vegan and gluten free, so sometimes that is hard to do! Will be trying these out this weekend!
Hi Rosie – absolutely these could be frozen! I would wrap them in tin foil when they are done baking and then put them in a plastic freezer bag. This will help you avoid freezer burn!
Can these be made ahead of time & frozen??