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–+ servings

Vegan Quinoa Burgers

Lauren Casolaro
These easy vegan quinoa burgers are seriously the best veggie burgers ever. They're delicious, simple to make, and loaded with flavor & plant-based protein. They're a perfect option for meal prep, a quick weeknight dinner, meatless Mondays, or your next backyard cook out! 
5 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 Burgers
Calories 317 kcal

Equipment

  • Fork or Potato Masher
  • Mixing Bowl
  • Pan

Ingredients
 

  • ½ cup (90 g) dry quinoa
  • 1 can (14 oz) red kidney beans drained & rinsed
  • 2 tablespoons cornstarch
  • 3 cloves (10 g) garlic minced
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 flax eggs 2 tablespoons flax seed meal + 6 tablespoons water
  • 2 tablespoons (30 mL) avocado oil or whichever oil you prefer
  • 4 hamburger buns

Serving Suggestions

  • Lettuce
  • Red Onion
  • Tomatoes
  • Vegan Cheese
  • Avocado
  • French Fries
  • BBQ or Tahini Sauce

Instructions

  • Cook the quinoa according to package instructions.
    ½ cup dry quinoa
  • Prepare your flax eggs by whisking together the flax seed meal and water. Let it set for at least 5 minutes.
    2 flax eggs
  • To a large bowl, add the red kidney beans and mash with the back of a fork or a potato masher.
    1 can red kidney beans
  • Add cooked quinoa, cornstarch, garlic, and all of the spices and mix until combined.
    2 tablespoons cornstarch, 3 cloves garlic, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon onion powder, ¼ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon black pepper
  • Add in the flax eggs and mix until fully combined. It should not be too wet that you can't mold or too dry that it's falling apart. 
    2 flax eggs
  • Scoop ½ cup of the burger mixture at a time and shape into a round patty. Repeat until all of the mixture has been used - it should result in 4 patties.
  • Heat oil in a large skillet over medium low heat. Add 1 to 2 patties at a time and pan-fry for 10-12 minutes, flipping halfway through. Repeat until all burgers are cooked.
    2 tablespoons avocado oil
  • Serve your burgers immediately on a bun with your preferred toppings and a side of fries or on top of a salad. Enjoy!

Notes

Bake: Place patties on a parchment lined baking sheet and bake at 400F for 16-20 minutes, flipping halfway through.
Air fry: Spritz the basket with cooking spray and air fry at 375F for 8-10 minutes.
Grill: I highly recommend first making sure your grill is clean and well-greased. I recommend freezing the formed, uncooked patties for at least 30 minutes prior to grilling. Prepare your grill for medium-high cooking at 450F. Grill the patties for 4-5 minutes per side.
Store leftovers in the fridge in an airtight container for up to 5 days. Both cooked and uncooked burgers can be frozen for up to 3 months. 
Nutritional values are estimates only. See our full nutrition disclosure here.  

Nutrition

Serving: 1BurgerCalories: 317kcalCarbohydrates: 37gProtein: 14gFat: 8.8gSaturated Fat: 1gSodium: 301mgFiber: 10gSugar: 1g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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