Quinoa Burgers

I love a good burger, but not always a beef burger. These quinoa burgers are satisfying and pack a punch of protein. Served on a whole wheat bun with tomato, lettuce and a cucumber yogurt dill sauce on top, this is a burger that will leave you licking your lips and feeling good about yourself too.

Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Air Fryer Cooking Charts

Complete list of air frying cooking times and temperatures are listed in this chart. All times and temperatures assume that...View Technique

Advertisement - Continue Below

Quinoa Burgers - Air Fryer Version

  • Prep Time: 30 m
  • Cook Time: 10 m
  • Total Time: 40 m
  • Servings:
    4

Ingredients

  • 1 cup quinoa red, white or multi-colored
  • cups water
  • 1 teaspoon salt
  • freshly ground black pepper
  • cups rolled oats OR whole-wheat breadcrumbs
  • 3 eggs lightly beaten
  • ¼ cup minced white onion
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh chives
  • salt and freshly ground black pepper
  • vegetable or canola oil
  • 4 whole-wheat hamburger buns
  • 4 arugula
  • 4 slices tomato sliced
Cucumber Yogurt Dill Sauce
  • 1 cup cucumber finely diced
  • 1 cup Greek yogurt
  • 2 tsp lemon juice
  • ¼ tsp salt
  • freshly ground black pepper
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil

Instructions

  1. Make the quinoa: Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop. Turn the heat to medium-high and dry the quinoa on the stovetop, shaking the pan regularly until you see the quinoa moving easily and can hear the seeds moving in the pan. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot) and simmer for 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.
  2. Combine the room temperature quinoa in a large bowl with the oats, eggs, onion, cheese and herbs. Season with salt and pepper and mix well. Shape the mixture into 4 patties. Add a little water or a few more rolled oats to get the mixture to be the right consistency to make patties.
  3. Spray both sides of the patties generously with oil and transfer them to the air fryer basket in one layer (you will probably have to cook these burgers in batches depending on the size of your air fryer). Air-fry each batch at 400ºF for 10 minutes, flipping the burgers over halfway through the cooking time.

  4. While the burgers are cooking, make the cucumber yogurt dill sauce by mixing all the ingredients in a bowl.

  5. Build your burger on the whole-wheat hamburger buns with arugula, tomato and the cucumber yogurt dill sauce.

Quinoa Burgers - Stovetop Version

  • Prep Time: 30 m
  • Cook Time: 12 m
  • Total Time: 42 m
  • Servings:
    4

Ingredients

  • 1 cup quinoa red, white or multi-colored
  • cups water
  • 1 teaspoon salt
  • freshly ground black pepper
  • cups rolled oats
  • 3 eggs lightly beaten
  • ¼ cup minced white onion
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh dill
  • salt and freshly ground black pepper
  • vegetable or canola oil
  • whole-wheat hamburger buns or gluten-free hamburger buns
  • arugula
  • tomato sliced
  • red onion sliced
Cucumber Dill Yogurt Sauce
  • Ingredients:
  • 1 cup grated cucumber about 1 medium cucumber, seeds removed
  • 1 cup Greek yogurt
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh dill weed
  • 1 tablespoon olive oil

Instructions

  1. Make the quinoa: Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop to dry and toast the quinoa. Turn the heat to medium-high and shake the pan regularly until you see the quinoa moving easily and can hear the seeds moving in the pan, indicating that they are dry. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot) and simmer for 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.
  2. Combine the room temperature quinoa in a large bowl with the oats, eggs, onion, cheese and dill. Season with salt and pepper and mix well (remember that feta cheese is salty). Shape the mixture into 6 patties with flat sides (so they fit more easily into the air fryer). Add a little water or a few more rolled oats to get the mixture to be the right consistency to make patties if necessary.
  3. Pre-heat a sauté pan over medium heat. Add enough oil to cover the bottom of the pan. Add the quinoa burgers to the pan. Cover and let the burgers cook for 5 minutes. Check the bottom of the burger to make sure it has browned nicely. Flip the burger over, cover and cook for another 5 to 7 minutes, or until both sides are nicely browned.
  4. While the burgers are cooking, make the cucumber dill yogurt sauce by mixing all the ingredients together.
  5. Build your burger on the whole-wheat hamburger buns with arugula, tomato, red onion and the cucumber dill yogurt sauce.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (2)Post a Reply

  1. 5 stars
    My husband really likes the nutty flavour of these burgers. They are a great alternative to meat burgers and an interesting way to mix things up. I was also able to get 7 burgers out of this recipe so we had some leftovers. Thank you Meredith!

  2. I say every sauce I make is an everything sauce but seriously, this sauce is most def an everything sauce. Put it on anything, and BOOM, immediate chef-y points. A veggie burger to impress your friends with. Not all vegan burgers are super squishy, fall-a-part-y. This one is flavourful and the texture is on point!

Leave a Reply

Your email address will not be published. Required fields are marked *