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Crispy Quinoa Veggie Burgers

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These crispy quinoa veggie burgers offer a flavorful, crunchy exterior with a tender, veggie-packed inside. A healthy, easy-to-make plant-based alternative perfect for busy weeknights.

Ingredients

Scale
  • 1 cup (185g) uncooked quinoa, rinsed well
  • 1 cup (about 165g) cooked or canned black beans, drained and rinsed
  • 1 medium carrot, shredded
  • 1 small red bell pepper, finely diced
  • 2 stalks green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons ground flaxseed mixed with 6 tablespoons water
  • 1/2 cup (45g) rolled oats, ground into a coarse flour
  • 1 tablespoon chia seeds (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Olive oil for pan-frying

Instructions

  1. Rinse 1 cup (185g) of quinoa under cold water. Transfer to a medium saucepan, add 2 cups (475ml) water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool slightly.
  2. In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit for 5 minutes to thicken.
  3. Pulse 1/2 cup (45g) rolled oats in a food processor or blender until coarse flour forms. Set aside.
  4. In a large bowl, combine 1 cup (165g) black beans, shredded carrot, diced red bell pepper, chopped green onions, and minced garlic.
  5. Add cooked quinoa, flax egg, oat flour, chopped parsley, ground cumin, smoked paprika, salt, and pepper to the veggie mixture.
  6. Mix thoroughly with hands or a sturdy spoon until well combined and slightly sticky. Adjust texture with more oat flour if too wet or a splash of water/olive oil if too dry.
  7. Divide mixture into 6 equal portions and shape each into a 3-inch round patty about 1/2 inch thick. Place on parchment-lined tray and rest for 10 minutes.
  8. Heat 2 tablespoons olive oil over medium heat in a non-stick or cast-iron skillet.
  9. Cook patties for 4-5 minutes per side until golden brown and crispy. Flip gently and only once.
  10. Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm on buns or lettuce wraps with desired toppings.

Notes

Rinse quinoa well to remove bitterness. Let patties rest before frying to help them hold together. Use medium heat to get a crispy crust without burning. Flip patties only once and gently to avoid breaking. If mixture is too wet, add more oat flour or breadcrumbs. Baking is an option but yields less crispy burgers.

Nutrition

Keywords: quinoa veggie burgers, crispy veggie burgers, plant-based burgers, healthy dinner, homemade veggie burgers, gluten-free burgers, vegan burgers

Find it online: https://blairrecipes.com/crispy-quinoa-veggie-burgers-recipe-easy-homemade-healthy-dinner-idea/