How long does quinoa kale veggie burgers [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve quinoa kale veggie burgers [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Why is quinoa kale veggie burgers [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does quinoa kale veggie burgers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is quinoa kale veggie burgers [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Quinoa Kale Veggie Burgers
[Vegan]

SL By: Shannon Leparski

Author Bio

Shannon Leparski is a health and nutrition enthusiast for the plant-based lifestyle. She shares her... Read More

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Discover more recipes with these ingredients

Kale
Quinoa

Quinoa Kale Veggie Burgers [Vegan]

Dairy Free

These quinoa kale veggie burgers are super easy to make. A combination of fresh herbs, like garlic and fresh cilantro, and a blend of spices with tangy barbecue sauce ensures that these crispy burgers never fall short on flavor. How you cook them — on the grill, on stovetop, or... Read More

Ingredients You Need for Quinoa Kale Veggie Burgers [Vegan]

For the Burgers:

1 cup cooked quinoa
1 cup bread crumbs or gluten-free oats
1/2 red onion, diced
1 clove garlic, minced
1 cup kale, shredded
1/3 cup fresh cilantro
1 cup carrots, grated
1 15-ounce can cannellini beans, drained and rinsed (or any white bean, chickpea, northern)

For the Spice Mix:

1/2 cup vegan barbecue sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

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How to Prepare Quinoa Kale Veggie Burgers [Vegan]

In a large bowl, combine cooked quinoa and breadcrumbs.
Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic, plus a sprinkle of sea salt and pepper, for about 5 minutes or until translucent. Then, transfer to the large bowl.
In a food processor, pulse the kale, cilantro, and carrots until grated/shredded. Transfer to the large bowl. Next, add the white beans to food processor and pulse until mashed. This doesn't have to be completely smooth; you can leave a few chunks. Transfer to large bowl.
In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.
Cook one of three ways: on the grill, on the stovetop, or bake in the oven.
For the grilling method, handle the burgers very carefully. They need to be flipped gently or they will fall apart. Place them on aluminum foil that has been sprayed with nonstick spray and grill, about 4 minutes on each side or until browned.
You can also grill them in a grill pan on the stovetop. For this method, you will need some non-stick spray or olive oil so they won't stick. Grill on medium-high heat on each side for 4-5 minutes, or until browned. Remember, flip them gently.
Bake them in the oven on a lined and sprayed/oiled baking sheet at 375°F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes, or until they're nice and browned.