Sun-dried Tomato Quinoa Burgers

These. Are. Amazing. Take a bite and your eyes get big and crinkle as you smile and go in for more. In our mixed-diet household I often make one batch vegan as in the recipe below, and then another batch with “real” low-fat mozzarella and a chicken egg rather than a flax egg. Either way, you will not want to skimp on these. This recipe only really serves two for us.

Ingredients (makes four, serves two)

  • 1 cup cooked and cooled quinoa
  • 1 1/2 tablespoons flax meal
  • 4 tablespoons water
  • 3/4 cup non-dairy mozzarella shredded cheese
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 3 tablespoons flour of choice
  • 2 chopped green onions including greens
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sriracha
  • 3-4 tablespoons vegetable oil
  • 4 lightly toasted hamburger buns
  • Garnishes: sliced tomatoes, sliced red onion, jalapeños, avocado, mustard, ketchup, or whatever else you love on a burger!


Step One: Wash the quinoa in a mesh strainer rigorously with water. Cook according to directions and cool.

Step Two: In large bowl, whisk flax meal and water. Add all of the ingredients and stir until combined. Use hands to mold four, evenly-sized “meatball” shapes in the bowl.

Step Three: Heat the oil in a large skillet over medium-high heat. Once hot, add the quinoa balls to the pan and smash into patties with a spatula. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes. They should be golden brown on each side.

Step Four: Serve warm on toasted buns with garnishes of choice.