Quinoa Veggie Burgers


In the early 90’s, my mom used to make the best burger patties.  She grounded her own beef, chopped up some garlic, added onion and carrots, spiced them up somehow, and pan fried them.  When it was time to eat, she called us over to the table and served the patties with rice and ketchup.  They were so good!

In the 90′s, my mom learned that turkey was better for our health.  So instead of using ground beef in the burger patties, my mom bought already grounded turkey.  It was still very good.

Fast forward to today.  After learning about the effects of animal protein in our bodies, the treatment of animals in factory farms, and the environmental impact of meat production, my husband and I no longer eat meat of any kind or consume any animal products or animal byproducts.  As a result, we look and feel better.  However, I have to admit, we still crave an occasional burger.  Thankfully, these veggie burgers satiate our cravings.

Peyman and I enjoy the flavor of these quinoa veggie burger patties very much. Serve along with my 2-minute oat/flax bread and enjoy with dijon mustard, onion, tomato, dill pickles, and lettuce.  You can also eat these in collard greens, in a wrap, on top of a green salad, or on top of pizza.  You can even make these into meatballs.

Give this recipe a try.  I’m sure you will enjoy it as much as we do!


Quinoa Veggie Burger Patties

Prep Time: 30 minutes

Makes about 10 – 12 patties


2 cups water

1 cup quinoa

3 garlic cloves, finely minced

1 onion, finely chopped

1/4 red pepper, finely chopped

3/4 poblano chile pepper, deseeded and destemmed, finely chopped (can sub with 4 jalapenos)

3 cups spinach, finely chopped

2 stalks of celery, finely minced

2 small carrots, peeled and minced

1.5 tsp celtic or Himalayan sea salt

1 Tbsp of cumin

1/4 tsp + cayenne pepper

1 cup oat flour



1. Cook, drain and cool quinoa in filtered water.  Meanwhile, prepare the rest of the ingredients.

2. In a large saute pan, add onion, garlic, bell pepper, and poblano pepper, celery, and carrot and cook until onions are translucent.  You do not need any oil to saute this mixture since the water from the onions and other veggies will seep out help cook the rest of the veggies.

3. Add the salt, pepper, cumin, spinach and quinoa. Stir well and cook for an additional 3 minutes.  Remove pan from heat and add oat flour.  Stir well until everything starts to bind together and the mixture cools.  If it doesn’t bind together right away, add filtered water, a tablespoon at a time, at most 3-4 tablespoons.

4. Form the cooled mixture into patties with your hands, about 3 inches in diameter.

5. Heat a large pan (I recommend cooking on a non-stick pan) to a high temperature to prevent sticking and coat with 1 tablespoon of oil or non-stick cooking spray (I use coconut cooking spray).  Saute each patty on both sides until firm and browned and serve!

As I mentioned earlier, these are really good with the 2-minute oat/flax bread, with some dijon mustard, onions, pickles and tomatoes.

You can also eat these in collard greens as a wrap, on top of a green salad, or to top a pizza with.



I hope you enjoy them! :)


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