Quinoa and Greens Burger Recipe (2024)

I used Swiss chard instead of beet greens and saved the stems for pickling. Burgers were a big hit on Fourth of July.

One batch made six large burgers. Flavor was great. I hope they are good leftover! I substituted spinach for the greens and it worked well.

I cut corners and have no regrets: didn't pre-sauté the vegetables (but used a vegetable peeler for the carrots to make them really thin, then chopped them too) and I didn't end up with crunchy vegetables in the burgers. They cooked up just fine in the pan/oven. Also this is kinda weird, but instead of pureeing chickpeas, I just used a can of vegetarian refried beans! So much easier and actually totally worked with the rest of the flavors. Other than that, followed recipe and would do again.

I added a bit of chickpea flour to help hold them together a bit better. really tasty.

I added a bit of chickpea flour to help hold them together a bit better. really tasty.

I doubled the spices and used 6 smallish cloves of garlic. I didn’t have trouble with the patties falling apart (used a whole egg). My main observation was that the recipe made a lot more than “4 large or 6 small burgers.” I ended up with 10 and they weren’t slider sized or anything. I didn’t mind, since they were really good and will be good cold on a bed of lettuce for lunch.

I cut corners and have no regrets: didn't pre-sauté the vegetables (but used a vegetable peeler for the carrots to make them really thin, then chopped them too) and I didn't end up with crunchy vegetables in the burgers. They cooked up just fine in the pan/oven. Also this is kinda weird, but instead of pureeing chickpeas, I just used a can of vegetarian refried beans! So much easier and actually totally worked with the rest of the flavors. Other than that, followed recipe and would do again.

Make as a bowl if burgers don't hold together. Try aquafaba instead of egg? Half freezing before bbq might help keep them together.

I made this, as another reviewer suggested, as a bowl meal. I hate struggling with crumbling burgers, so I didn't want to even try. Omitted the egg. My kitchen smells amazing, can't wait to taste!

These did not hold together at all for me. However, they were delicious as a bowl! Even my picky nieces liked them. We kept the extras in the freezer and reheated as bowls for lunch too.

Used spinach, which made the burgers taste really good. I regret throwing away beet greens earlier thus week. I’ll try them next time. We like these burgers. I made four good size ones for tonight and will make 3 or 4 smaller for my wife to take to work.

These are great but I had to freeze them for an hour before making them into 6 large burgers. I have frozen them individually for another day. I added some extra spices and fresh Coriander for flavour. The mix was delicious.

My burgers wouldn’t stick together even when I added eggs and cheese. Ended up making a baked quinoa pie, with Parmesan topping, edible but not worth the effort. Looking for a tasty vegetarian burger my 2 year old grandson can take to daycare. One that his parents would also eat for supper.

Made these with some changes: used a bunch of fresh chopped coriander (cilantro) instead of beet greens, added ground coriander seeds, powdered stock, berbere powder (could have used chilli powder), double the chickpeas, half the quinoa and didn't use egg. The trouble with most vegetarian burgers is they fall apart when cooking. I half froze the burgers before bbq'ing and they were very tasty and cooked fine. I'll make them again.

Honestly pretty boring and not worth the hour that went into them.

I have been in the market for a good veggie burger recipe and this undoubtedly will be a hit. Can you just use egg white or veggie broth to moisten? Also can you make these ahead of time and freeze them?

I'm not much of a cook, so I don't think these were tasty enough to offset the effort of making them into patties and cooking in batches. If I were to make them again I would add more oil, b/c they were on the dry side. I steamed the leftovers to heat them, which helped, and ate them with some yogurt cucumber sauce.

One batch made six large burgers. Flavor was great. I hope they are good leftover! I substituted spinach for the greens and it worked well.

I used Swiss chard instead of beet greens and saved the stems for pickling. Burgers were a big hit on Fourth of July.