Asian Quinoa Burgers
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Asian Quinoa Burgers are the most delicious way to sneak vegetables into meal! They combine quinoa, broccoli, carrots, and soy sauce into healthy burgers that stay together and can be enjoyed on their own or with an added side of veggies.
Recipe originally created in September 2015 // Updated: March 2020
Everyone loves a good veggie burger, and these Asian quinoa burgers might just be my new favorite! And by “new” favorite I mean that I created this recipe years ago but forgot about it until recently.
There are many reasons why I love this recipe, but one of them is because it’s possibly the easiest way to “sneak” veggies into a meal. When you’re eating a veggie burger, you’re eating the main dish and the side of veggies all in one!
You guys know I love quinoa and carrots and broccoli, so think of this recipe as combining all of those things into one. Yep, they’re pretty darn tasty. Let’s walk through how to make these quinoa burgers.
QUINOA BURGER INGREDIENTS
Quinoa: You can’t make quinoa burgers without quinoa! I used white quinoa, but any kind will work. Make sure you pour the quinoa into a mesh sieve or strainer and rinse it will before cooking it!
Broccoli: Adding broccoli to burgers may sound weird, but it works! It really, really does. I don’t have much to add for this ingredients, but adding broccoli to these burgers is an awesome way to squeeze some veggies into a meal.
Carrots: If you can find shredded carrots, go that route. That way, they’re easier to mix up in the food processor.
Breadcrumbs: I love using panko breadcrumbs in a LOT of dishes–I find them to be incredibly versatile–but if you need a substitution, try using just regular plain breadcrumbs instead.
Oats: The broccoli, carrots, soy sauce, and flax egg make up the flavor of these burgers, but we need more dry ingredients to help hold the burgers together, and that’s where oats come into play. I used old fashioned oats, but I imagine quick oats would work too.
Soy sauce: Soy sauce is what gives these burgers their flavor, but if you want to keep these gluten free, make sure to use tamari (and gluten free breadcrumbs!).
Flax egg: Many veggie burger recipes include an egg, because the egg acts like glue and helps hold all the ingredients together. In order to keep these vegan, I tested them with a flax egg and they worked, so that’s what I recommend using. FYI, in order to make a flax egg, combine 1 tbsp flaxseed meal with 2 tablespoons of water, stir them together, then wait 5 minutes or so for the flaxseed to absorb the water. The end result will be a similar texture to an egg.
TIPS FOR MAKING VEGGIE BURGERS
Use your hands or a large spoon to mix everything together really well. You want to make sure the dry and wet ingredients are evenly mixed; otherwise, you’ll have trouble forming the mixture into burgers.
Refrigerate the mixture for at least 20 minutes, or longer. The recipe says 20 minutes, but if you want to prep these a few hours in advance that’s fine too. This way, it’ll firm up and be easier to work with (less moist!).
I found that these burgers held together really well. However, if you’re having trouble getting them to stay together, then I’d add a second flax egg.
HOW TO SERVE A QUINOA BURGER
- On a bun
- On a salad
- Eat it as-is
- With a side of broccoli and/or carrots (because you can’t ever have too many vegetables)
CHECK OUT THESE OTHER TASTY VEGAN RECIPES
- Lentil Bolognese
- Tofu Curry
- The Best Vegan Lasagna
- Tofu Broccoli Stir Fry
- Buffalo Cauliflower Quinoa Meatballs
Asian Quinoa Burgers
Ingredients
- 2 cups cooked quinoa
- 2 cups cooked broccoli
- 1 cup shredded carrots
- 2 garlic cloves
- 1/2 cup old fashioned oats
- 1/3 cup soy sauce
- 1 1/4 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp sesame seeds
- 1 flax egg, 1 tbsp flaxseed meal+2 tbsp water
- 1/2 tsp salt
Instructions
- First, prep your flax egg by combining the flaxseed meal and water together in a bowl; set aside for 5 minutes, allowing the mixture to form an egg-like texture.
- Next, combine broccoli, carrots, garlic, soy sauce, and oats in a food processor and pulse to combine.
- Pour mixture into a large bowl and stir in the quinoa, breadcrumbs, garlic powder, sesame seeds, salt, and flax egg and stir everything together by hand.
- Set burgers on a baking sheet and place in the refrigerator for at least 20 minutes, allowing time for the burgers to firm up.
- Once burgers are set, heat 1 tbsp olive oil in a large skillet and cook burgers until slightly browned on each side. Serve burgers with your favorite sauce (i.e. teriyaki or some sort of Asian-flavored sauce) and enjoy!
Notes
Nutrition
YESSSS. making these as soon as we have a working kitchen (moving into a new apartment with your BF AND dealing with kitchen renovations is no joke- true test of a relationship! haha). And, when the ingredients are all listed and you can see there is only GOOD stuff, calories don’t matter. it’s when you start looking at stuff with tons of ingredients that it matters, if you’re one to count them. But it can be hard for people to know that. Very frustrating!
Well that lady was just rude! I completely agree with you about the calorie debate. I personally do not count calories but I broke down and started calculating them for my recipes because I had so many requests. I only hope that they don’t shy away from something that’s a little higher in calories yet full of healthy ingredients.
But anywho, these burgers look to-die-for!! I’ll be pinning them immediately. 🙂
Thanks Sarah! I also hope readers focus on the big picture with the nutritional info!
Ever since I started eating whole foods 2 years ago, I stopped worrying about calories. I still find myself struggling sometimes, but I usually give in and just eat the damn thing (cause, ya know, FOOD) because it’s most likely just fruit or something like that.
But uhm can you make me these burgers like, now?
Yes! Special delivery coming right up!
What could you use as a GF alternative to bread crumbs? and could you use an egg instead of a flax egg? thanks 🙂 x
You could just sub for GF breadcrumbs and I’m guessing a regular egg would work well but I haven’t tried it myself–let me know if you do!
This looks awesome! I think I would end up eating this bun-less on top of a salad. I’m a huge fan of veggie burgers on salads.
While I don’t necessarily “count” calories, I definitely keep track mentally of portions. If I am purchasing something that is packaged, I immediately turn over to the nutritional facts on the back and take in all of the factors – not just calories, but ingredients, sugar, etc.
omgoodness!! that sounds so frustrating. I know exactly what you mean – i dont think i’ve ever counted calories once, and have been doing just fine that way. I find that it just adds on another bit of stress in your life which is totally unnecessary.
This burger looks great! Love how it has an Asian twist to it 🙂
Rant very much justified! I don’t think I could cope being asked that question all the time, you must have a lot of strength in you not to just go ‘ahhhhhhh!!!! You don’t need to count calories when you only eat the good stuff and you listen to your body! 🙂
Hahah exactly!
Of course she rolled her eyes. How rude! Why should it matter how many calories a juice has if it’s mostly low-calorie fruits and veggies anyway?
This burger…OMG! I love love love…I will be right over…Give me a call the next time you make them!
I’ve stopped counting calories because it makes me a crazy person, always trying to calculate the next meal. That’s just too bad that that woman hasn’t realized that she doesn’t need to count calories!!
In other news, THESE BURGERS LOOK AMAZING. I love experimenting with quinoa!