Quinoa veggie burgers

Enjoy these quinoa veggie burgers as a healthier alternative to a traditional burger – pair with salad and roasted vegetables for a tasty, nutritious meal.


  • 100g quinoa
  • 1tsp reduced-salt vegetable stock powder
  • 225g flat mushrooms, trimmed and thickly sliced
  • 1 small courgette, grated
  • Cooking spray oil
  • 1 large shallot, finely chopped
  • ¼tsp crushed red chilli flakes
  • 25g parmesan, finely grated
  • 1 large egg, lightly beaten
  • 225g wholemeal breadcrumbs
  • 6 wholemeal rolls, halved and toasted
  • 1 tub salad cress
  • 1/3 cucumber, thickly sliced
  • For the yogurt sauce
  • 175g 2% fat Greek-style yogurt
  • 2tbsp chopped fresh parsley
  • 1tbsp capers, rinsed and chopped
  • 1 small garlic clove, crushed


  1. Put the quinoa and stock powder into a pan, add 250ml boiling water, return to the boil and cover. Reduce to a very gentle simmer for 15 min. Turn off and leave for 15 min, before uncovering and cooling.
  2. Meanwhile, make the sauce: combine the yogurt, parsley, capers and garlic in a medium bowl. Season with black pepper, cover and put in the fridge.
  3. Pulse the mushrooms in a food processor until finely chopped, then transfer to a bowl. Squeeze excess moisture from the grated courgette. Add to the mushrooms.
  4. Spray a large frying pan with oil and put on a medium heat. Add the shallot and chilli flakes and cook for about 2 min until softened. Add the mushrooms and courgette and cook for 4 min or until tender and most of the liquid has evaporated. Transfer to a bowl and add the parmesan and quinoa; season with black pepper. Leave to cool completely, then stir in the egg and breadcrumbs. Cover and chill for 1 hr or until firm.
  5. Shape the mixture into six 2cm thick patties, pressing firmly. Heat a large non-stick griddle pan with spray oil over a medium heat and cook in batches for 3 min on each side or until golden brown. Spread the rolls with the sauce, then sandwich with the burgers, cress and cucumber.

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