Quinoa-based burgers made with fresh seasonal summer veggies! Oil-free, gluten free, and extra crispy. Perfect for layering on a bun, lettuce, or by itself!

Crispy Garden Quinoa Burgers [Vegan]


Cooking Time




  • 2 cups cooked quinoa, any color
  • 1 large zucchini, diced (~2 cups)
  • 1 large red bell pepper, diced
  • 1/2 cup white or yellow onion, diced
  • 1/2 cup cilantro, roughly chopped
  • 1/4 cup flaxseed meal
  • 1/2 tsp garlic powder
  • 1 tablespoon Tamari lite
  • For serving: bun of choice: ie. gluten-free breaded bun, portobello mushroom bun, lettuce bun, etc.
  • Optional toppings: sliced heirloom tomato, kale, avocado, red onion, ketchup, mustard, etc.


  1. Preheat oven to 400°F and line a baking pan with parchment paper.
  2. Add all burger ingredients to a high speed blender and pulse until well combined. You want it to be well mixed and the diced veg broken down, but not completely puréed.
  3. Form mixture into 4-6 large patties (~1/2 cup) or 8-12 smaller sliders (~1/4 cup).
  4. Bake for 35-40 minutes, carefully flipping once halfway, until quinoa is crispy and golden brown on the outside.
  5. Serve immediately, or pan-cook for an additional 5-10 minutes for extra crispiness.
  6. To pan-cook, burgers, preheat pan over medium-high heat with a bit of avocado oil (skip this step if oil-free). Add baked quinoa burgers to the pan and heat for 5 minutes on each side, until crispy and brown. Serve immediately.
  7. Store leftover quinoa burgers in the refrigerator for 3-5 days. Reheat in the oven at 350 for 10-15 minutes or on a pan with avocado oil for 5-10 minutes.
  8. Freeze burgers for longterm storage for 2-3 months.

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