Delicious Quinoa Vegetarian Burgers – What’s For Dinner Wednesday


I‘m a big fan of all kinds of different veggie burgers. In my head I’m constantly compiling a list of favourite ones whenever Jessica and I go out for food and I decide to try a new one. Some made with soy, some with lentils. I’ve never had one made with beet before, but there’s a really good looking one here on a great site, Post Punk Kitchen, that I’ve had my eye on.

Anyway, when I heard of a recipe for Quinoa Burgers from my friend’s mom (always a good source of advice), I thought “quinoa is awesome, cheap, and filling.. I’ve got to try that!” Then she actually made the burgers for us, and holy crap I knew I had to learn how to make these bad boys. It’s not too difficult. Follow along and it’ll all be worth it, I promise.


  • 1/2 cup of uncooked quinoa
  • 1 cup of vegetable broth (or water*)
  • ~1 1/3 cup (half of a typical package) of crimini mushrooms
  • 3/4 cup zucchini
  • 3/4 cup carrot
  • 1 small shallot
  • 1 clove of garlic
  • 1 egg
  • 3 tbsp of cornstarch
  • salt to taste
  • as much cayenne pepper as you want (probably don’t need that much)


I had bought my last bit of quinoa not in a package, but in bulk, so I brushed up on my quinoa cooking skills with this excellent article/recipe on The Kitchn. The most important things that I noted from it were to rinse the quinoa very well, and also try cooking it with vegetable broth. The rinsing of the quinoa in a fine mesh strainer removes some of the outer coating – a coating that can taste somewhat bitter. I don’t have a fancy pants mesh strainer, but I do have a tea steeper that is effectively a tiny strainer, so I used that instead. Just had to do it in halves!


Next you toast the quinoa in your pot (medium sized) by melting some butter in the bottom on medium heat and throwing in all that soggy quinoa. Just watch it a bit, stir a little, and you should be able to add your vegetable broth or water after 1-2 minutes. Then bring the whole thing to a rolling boil. Lowering the heat once that happens, and simmer with a lid on it for about 15 minutes (or until it looks like most of the water is soaked up). Let stand for another 5 minutes.

While your quinoa is simmering it will be time to turn

this into THIS!


Take all those lovely veggies and shred them up using a medium-fine grater. The shallots were difficult for me to grate so I chopped those. Also, save yourself some sanity and use full crimini mushrooms (not the slices I used here) and not-so-baby-sized carrots… unless you’re a masochist or really like grating tiny things one by one. Take it from me on this one.

Now that you’ve got your lovely shredded veggies, throw all those in a large, wide frying pan on medium. Put a bit of oil in there for good measure. Cook until they’ve softened up. Pay attention to the onions in particular as they will now have a more translucent appearance to them if they’re done cooking.

WFDW-QuinoaBurgers-025-vegetarian-burger-recipe-creative-dwelling-whatsfordinner WFDW-QuinoaBurgers-028-vegetarian-burger-recipe-creative-dwelling-whatsfordinner

Once the veggies are all enamoured with each other you’re going to add them into the pot with the quinoa. Beat the egg and at that to pot. Finally the corn starch should be added, which will thicken things up considerably. Corn starch can be omitted if you desire. Stir while doing all of this, it’ll make things probably more consistent.

With your mixture looking at its peak of unappetizingness you will pluck a 1/2 cup portion from the pot, and press it into the 1/2 cup measuring device, forming a sort of hockey-puck patty. Turning that cup of goop over the pan should release it into pan (newly oiled) and you can start flattening it with a spatula. If the spatula is sticking to the quinoa patty as you do this, try adding some oil to the back of the flipper. You should be able to fry two patties at once.


Cook those patties until they’re golden brown. 4 minutes per side approximately.


Take that quinoa patty and do whatever it is that you like to with burgers. Preferably putting it on bun/bread with some other stuff and eat it.


Here’s what I put on it. I made it into a double-decker because… well, because I could.

There’s lots you can’t see on it though, so I drew a diagram.


You could probably do something more reasonable… but that wouldn’t be the creative-dwelling way, now would it?

Enjoy your delicious burgers, if you have any questions, suggestions, or know where to get some good veggie burgers in Edmonton post it in the comments below! Thanks.



follow my sandwich adventures and more on twitter @bcoopa

my commercial photography business Cooper & O’Hara


The following two tabs change content below.
Bryan can most often be found taking photographs for his commercial studio Cooper & O'Hara, but he also has a passion for cooking, zoology, travel, science, entertainment, design, and creativity in general. Email Me