Savory Protein Packed Quinoa Veggie Burger

a picture of a mouthwatering quinoa veggie burger on a seeded bun topped with lettuce dripping in ketchupBurgers are an American mainstay. Just because you eat vegan doesn’t mean you don’t love a good burger. It just means that you prefer a meatless variety.

Some vegans enjoy a burger that reminds them of the taste of meat. Demand for such a product has lead Beyond Meat to create the Beyond Burger. A fresh alternative to beef that is reported to look, cook and taste like meat.

Personally, I prefer a more traditional veggie burger, and there are just as many ways to make those as regular burgers. Beans have long since been the staple product of the veggie burger world. While I love beans, I’ve also experimented with several different recipes looking for just the right combination of taste and consistency.

This spin on the bean veggie burger combines protein from the quinoa, the smoky taste of mushrooms and richness from tomatoes in an unbeatable taste sensation. Served alongside a sweet potato fry and a crisp garden salad for a meal sure to please vegan or non-vegan eaters.

Savory Quinoa Veggie Burger

1 1/2 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup tomato sauce
2 leaves kale, chopped fine
2 cloves fresh garlic, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1 tbsp tomato paste
1/2 cup shitake mushrooms (chopped fine)
1/2 cup baby bello mushrooms (chopped fine)
2 tbsp olive oil
Salt and pepper to taste

Combine the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a saucepan.  Heat on high until boiling, reduce to low and the heat to low, cover and simmer for about 20 minutes or until the liquid is absorbed.

Remove from the heat, stir in the tomato paste, mushrooms and season with salt and pepper.  Set aside until cool.

Form the quinoa mixture into patties. Patties that are less than a 1/2″ thick will cook more evenly.  Use a cookie mold to keep the burgers from falling apart and uniformly shape them for consistent cooking.

In a skillet heat the olive oil over high to medium high heat.  Add the patties and fry on each side for a few minutes until nicely seared and cooked thoroughly.  Alternatively, you could bake these in the oven on a lightly greased baking pan for about 20 minutes at 350, flipping the burgers halfway through.

Alternatively, you could bake these in the oven on a lightly greased cookie sheet for about 20 minutes at 350, turning the burgers halfway through.

Serve with your favorite burger toppings, like fresh tomatoes, onion, and lettuce. A seeded, sourdough or a pretzel bun adds flavor and spices up the presentation.

If you happen to have some of Mom’s Stupendous Marinara in the freezer use that in place of the tomato sauce. The combination of herbs and spices will kick the flavor up a notch.

Don’t skimp on the tomato paste; it helps to thicken the quinoa veggie burger. Amore makes a convenient to use paste in a tube.  If you follow my recipes, you know that veggie stock is an essential staple and I always have a jar of Better Than Boullion in my refrigerator. It adds a tasty, rich flavor to anything you cook.

There is usually a small basket of basil, oregano, and thyme on the counter in my kitchen. Thier dried counterparts will work in a pinch, but when the herbs are fresh, they have additional flavor.

What’s main ingredient is your favorite for veggie burgers? Post it in the comment section below

Know someone who is short on time or talent for cooking but loves tasty meals. They will thank you for sharing this with them.

cj "cathy jo" johnson





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