Quinoa Veggie Burger

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Guest Chef Lavanya Krishnan has a summer veggie burger recipe just in time for the July 4th holiday weekend.  Like all of of our guest chefs here, Lavanya is a creative innovator. She has added her own twist to a recipe she found in the Vegetarian Times magazine. It’s packed with protein and great flavors and it’s a snap to make and your kids will love them. Try it over the weekend.

Vegetarian Quinoa Veggie Burger






Store-bought veggie burgers don't quite taste the same. They are often loaded with over-processed ingredients. This homemade burger is packed with protein -- quinoa and chickpeas, vegetables -- sweet potatoes, zucchini and onions, and lots of spices. Ground flax seeds hold the burger together, so it doesn't crumble or break apart.


  • Prep Time : 20 minutes
  • Cook Time : 22 minutes
  • Yield : 4-6




1. Bring vegetable broth/water to a boil. Add quinoa and sweet potato. Reduce heat to low, cover and simmer for 20 minutes until all the water has been absorbed.

2. In a skillet, heat 1 tbsp. oil. Add cayenne and cumin powders, and gently warm the spices. Add onions and sauté until fragrant.

3. Add grated zucchini, chickpeas, salt and ground black pepper. Cook for 5-7 minutes.

4. Mix cooked quinoa and sweet potatoes with the vegetable sauté and mash coarsely. A few un-mashed chickpeas and sweet potatoes can be left in for texture. Add ground flax seeds, sunflower seeds and cilantro.

5. Shape into patties (makes about 4 big patties or 6 small ones).

6. Heat 1 tbsp. oil in skillet and cook patties for 2 minutes on each side.

7. Preheat oven to 400 F. Place slightly cooked patties on a baking sheet and bake for 15-20 minutes, turning halfway through to ensure that both sides are cooked.

8. Assemble as a regular burger or serve over field greens for a protein-rich burger salad. Top with guacamole.

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