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+ servings
quinoa burgers on buns square

Super Quinoa Burger

Since quinoa is the super grain, I shall dub these Super Burgers! I like buns, but this one really tastes good on lettuce. Red leaf is my favorite. A nice big leaf, topped with the patty, some alfalfa sprouts, and drizzled with tahini sauce. So yum. Brown rice makes a good side dish.

Course Main Course, Sandwich
Cuisine American
Keyword quinoa burger, veggie burger
Prep Time 10 minutes
Cook Time 20 minutes
Yields 8 burgers
Calories 287 kcal
Author Joni Marie Newman


  • cups (355 ml) vegetable broth
  • 1 cup (173 g) uncooked quinoa
  • 1 can (15 ounces [425 g]) cannellini or navy beans rinsed and drained
  • 2 cups (300 g) fresh or frozen green peas
  • ½ cup (65 g) raw cashews ground into a fine powder
  • 1 teaspoon green curry paste
  • 1 teaspoon ground ginger
  • 2 tablespoons (32 g) tahini paste
  • 2 tablespoons (30 ml) sesame oil
  • ½ cup (64 g) cornstarch
  • Salt and pepper
  • Oil for frying


  1. Bring the vegetable broth to a boil.
  2. Meanwhile, in a dry pan, heat the uncooked quinoa until it begins to pop (this will happen fairly quickly).
  3. Add the quinoa to the broth, and lower the heat to medium. Cover and cook for 12 minutes, or until all of the broth is absorbed. Remove from the heat, fluff with a fork, and let sit, uncovered, to cool.
  4. In a large mixing bowl, combine the beans, peas, cashew powder, curry, ginger, tahini, and sesame oil. Gently mush the peas and beans, but don’t completely mash; chunky is good.
  5. When the quinoa is cooled, fold it into the mixture and add the cornstarch and salt and pepper to taste. Mix well using your hands.
  6. Refrigerate for at least 20 minutes to thicken up a bit before forming into 8 patties.
  7. Panfry in a smidge of oil in a pan until golden on each side, about 3 minutes per side. These taste best panfried. The oven makes them too dry, and they won’t hold up well on a grill.

Recipe Notes

These have a wonderful flavor, and I will surely admit to eating the mixture right from the bowl (minus the cornstarch) before I make the patties. In fact, it wouldn’t make a bad side dish just as is. Plop a scoop on a plate next to a main dish and done.

© 2019 Quarto Publishing Group USA Inc.
Text © 2011, 2019 Joni Marie Newman