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Quinoa Burgers
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Quinoa Burgers

Easy, healthy, and protein-packed Quinoa Burgers recipe! Made with chickpea, feta, sun-dried tomatoes, and herbs. Flavorful and delicious!

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 burgers
Calories: 224 kcal
Course: Main Course
Cuisine: Mediterranean, American

Ingredients

For the Burgers:
  • ½ cup quinoa uncooked
  • ⅓ cup sun-dried tomato not olive oil packed, chopped
  • 1 chickpeas rinsed and drained, 15-ounce) can reduced-sodium
  • 1 cup rolled oats old-fashioned
  • 2 cloves garlic roughly chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon oregano dried
  • ¼ teaspoon black pepper ground
  • 1 egg large
  • ¼ cup feta cheese plus additional for serving, crumbled
  • 1 tablespoon parsley fresh, minced
  • 1 tablespoon basil finely chopped, fresh
  • extra-virgin olive oil for cooking the burgers
  • Whole Wheat Bun for serving
For the Tomato Olive Topping:
  • 1 cup cherry tomato quartered
  • ¼ cup kalamata olives diced, pitted
  • 1 tablespoon parsley chopped, fresh
  • 1 tablespoon basil chopped, fresh
  • 1 teaspoon red wine vinegar or lemon juice

Instructions

    Cup of Yum
  1. Place the quinoa in a medium saucepan with 1 cup water and bring to a boil. Reduce the heat to a simmer, then cover the pan and let cook for 15 minutes. Remove the pan from the heat and let stand 5 minutes. Uncover, fluff the cooked quinoa with a fork, and set aside.
  2. Meanwhile, place the sun-dried tomatoes in a small bowl and cover with very hot water. Let stand for at least 5 minutes to rehydrate, drain, and set aside.
  3. In the bowl of a food processor, combine the quinoa, chickpeas, oats, garlic, salt, oregano, and pepper. Process until the mixture is nicely ground and blended. Add the egg, then pulse a few times until the egg is combined with the chickpea mixture (it will be a very thick, chunky paste). Transfer the mixture to a large mixing bowl, then gently fold in the drained sun-dried tomatoes, feta, parsley, and basil. Form the burgers into 6 patties. If not ready to cook immediately, place the patties in the refrigerator.
  4. In a small mixing bowl, stir together the topping ingredients: cherry tomatoes, olives, parsley, basil, and vinegar. If desired, toast the buns in a toaster oven, a lightly oiled skillet, or in an oven preheated to 400 degrees F. Watch carefully so that they do not burn.
  5. When ready to cook the quinoa burgers, heat a large skillet over medium. Drizzle the skillet generously with olive oil, then cook the veggie burger patties on each side, until both sides are browned and the patties are cooked through, about 8 minutes total. Be careful as the oil may splatter. Serve on toasted buns, topped with the tomato olive mixture and additional feta cheese as desired.

Notes

  • TO STORE: Refrigerate leftover chickpea burgers in an airtight storage container for up to 3 days. 
  • TO REHEAT: For the best results, rewarm leftovers in a skillet on the stovetop over low heat. Add a bit of water to the pan, then cover them so that they steam and heat through. Remove the lid, turn the heat to medium high, and cook on each side until lightly crisp and the water has cooked off.
  • TO FREEZE: Place burgers on a baking sheet lined with parchment paper. Freeze until solid. Transfer the frozen burgers to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • TO MAKE AHEAD: Uncooked patties can be tightly wrapped in plastic and refrigerated for 2 days or frozen for 2 months. Let thaw in the refrigerator prior to cooking.

Nutrition Information

Serving 1burger with bun and topping Calories 224kcal (11%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Trans Fat 0.003g (0%) Cholesterol 33mg (11%) Potassium 528mg (11%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 426IU (9%) Vitamin C 10mg (11%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 burgers

Amount Per Serving

Calories 224

% Daily Value*

Serving 1burger with bun and topping
Calories 224kcal 11%
Carbohydrates 33g 11%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.003g 0%
Cholesterol 33mg 11%
Potassium 528mg 11%
Fiber 7g 28%
Sugar 3g 6%
Vitamin A 426IU 9%
Vitamin C 10mg 11%
Calcium 94mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.