Vegetable (Quinoa) Burgers

"My first taste of quinoa was when we dined in the Stable Cafe at the Biltmore. It was so tasty I asked the waitress what it was and she gave me the recipe. I would recommend using this Recipe #16399 before boiling your quinoa. Prep time does not include toasting your quinoa prior to assembly. These can be served on hearty buns or alone. I made 7 generous sized burgers. I cooked & froze the extra burgers for another meal. They are a bit labor intensive. I made ahead, chilled in layers of foil."
photo by Chicagoland Chef du photo by Chicagoland Chef du
photo by Chicagoland Chef du
Ready In:


  • 1 zucchini, peeled sliced thickly lengthwise
  • 1 squash, peeled if necessary, sliced, I did not use
  • 1 red bell pepper, remove seeds & slice lengthwise into 6 strips, can substitute bottled roasted peppers
  • 1 red onion, peeled and sliced
  • 1 large portobello mushroom cap, substitute several small
  • 1 tablespoon olive oil for brushing vegetables, more for cooking the burgers
  • 1 cup quinoa, raw
  • 4 large eggs, slightly beaten
  • 1 bunch parsley, stems removed, chopped, approx. 1 Cup loosely packed
  • 5 -10 garlic cloves, minced, more or 5 -10 less depending on size cloves, I used 5
  • 1 cup breadcrumbs, plain
  • 1 cup oats, several quick pulses in a food processor
  • 1 tablespoon lemon juice
  • salt, to taste, I used 1 1/2 teaspoons
  • pepper, to taste, I used generous dusting


  • Peel and slice vegetables. Brush lightly with olive oil for grilling. Grill until tender and caramelized. Cool down and rough to medium chop.
  • Recipe #16399 is suggested before boiling your quinoa.
  • In the mean time, bring 2 cups of water to a boil. Cook quinoa for 7 minutes. Drain all excess water and cool. NOTE: you are not to fully cook the quinoa. 7 minutes is the suggested time and what I used. It give the burgers a great texture.
  • Combine all ingredients. If mix is too wet, add more oats.
  • Form patties. I used a patty press. Cook in a lightly oiled nonstick pan.
  • Serve with your favorite condiments on a toasted bun.

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Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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