These flavorful quinoa veggie burgers are bright green in color from Swiss chard and edamame, and loaded with plant-based protein and fiber!
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In my opinion, homemade veggie burgers are so much better than most of the store-bought kinds!
Not only can you control the ingredients that go into veggie burgers when you make them yourself, but they’re also kind of fun to make. I love experimenting with plant-based foods that can be transformed into a cohesive, convenient, and delicious patty.
These Chard and Edamame Quinoa Veggie Burgers are the latest result of this experimentation. With bright green Swiss chard and edamame, they’re incredibly vibrant.
They’re also seasoned with garlic, onion, and fresh dill, and I threw dried cranberries into the mix for a little dash of sweetness. I personally love the combo, and I think you’ll really like them too! 🙂
How to Make Quinoa Veggie Burgers
Here’s the order in which you should prep the ingredients for these patties:
- Prep the quinoa: Combine 1/2 cup quinoa with 1 cup water in a small saucepan. Bring to a boil, then cover and simmer for 12-15 minutes or until all of the water is absorbed.
- Prep the edamame: I used frozen, shelled edamame for this recipe, and followed the instructions on the package to prepare them. Combine a cup of the frozen edamame with some water in a saucepan. Bring to a boil and cook for ~5-7 minutes. Drain and set aside. You can also microwave them.
- Mix everything together: Add the quinoa and edamame to a food processor, along with 2 cups of roughly chopped Swiss chard, 1/2 of an onion, 2 cloves minced garlic, 2 tbsp dill, 1/2 tsp salt, 1/3 cup bread crumbs or oat flour, and 1 egg. (To make oat flour, grind oats in a food processor or grinder.) Pulse until everything is blended together.
- Once the mixture appears to be pretty cohesive, add 1/2 cup dried cranberries, and use a rubber spatula to mix them in. Shape into patties by rolling the mixture into six balls then flattening them.
- Cook the patties in a skillet (4-5 minutes on each side) or bake them in the oven (20 minutes at 400). Serve on a hamburger bun with all your favorite toppings, or on their own with a veggie side.
Ingredient Substitutions for Quinoa Veggie Burgers
- Gluten free: use oat flour made from gluten free oats or gluten free bread crumbs if you want to make these without gluten. The purpose of the oats and/or bread crumbs is to help bind the burgers together so they don’t fall apart.
- Vegan: use a flax egg (1 tbsp flaxseed meal and 3 tbsp water) instead of a regular egg.
- Swiss chard: you can use any leafy green in place of the Swiss chard, but I have not tried them with something other than chard.
Can you freeze quinoa veggie burgers?
Yes, these patties would freeze well. You can freeze them before cooking, then thaw in the fridge and cook when you want one. Or, you can cook them completely before freezing and then defrost and reheat.
I have not tried to grill these, but I feel that they would not do well on a grill. Stick with cooking them in a skillet or baking them for best results.
If you make this recipe, be sure to rate and review it in the comments below, and don’t forget to tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.
Chard and Edamame Quinoa Veggie Burgers
Delicious quinoa veggie burgers with a vibrant green color from Swiss chard and edamame. Seasoned with dill, garlic, onion, and dried cranberries.
- 1/2 cup quinoa
- 1 cup water
- 1 cup edamame shelled and cooked; I used frozen edamame prepared according to package instructions
- 2 cups Swiss chard loosely packed and roughly chopped
- 1/2 onion roughly quartered
- 2 cloves garlic minced or pressed
- 2 tbsp fresh dill more to taste
- 1/2 tsp salt
- 1 egg
- 1/3 cup bread crumbs or oat flour
- 1/2 cup dried cranberries
Combine the quinoa and water in a small saucepan. Bring to a boil, then cover and simmer for 12-15 minutes or until the water is absorbed. Prepare the edamame according to package instructions (if purchased frozen). If you plan to bake the patties, preheat the oven to 400 degrees F.
Combine the cooked quinoa, edamame, roughly chopped Swiss chard, onion, garlic, dill, salt, egg, and bread crumbs or oat flour in a food processor. Pulse until the the large pieces are broken up and everything is blended together.
Add the dried cranberries and use a rubber spatula to mix everything together. You can remove the food processor blade at this point. Form the patties with your hands by rolling the mixture into six balls then flattening them.
Cook the patties in a skillet with a tiny bit of oil for 4-5 minutes on each side, or until they are cooked through. Or, bake the patties on a lined baking sheet for 20 minutes, flipping halfway through.
Serve with or without a hamburger bun and toppings of choice (avocado, mustard, lettuce tomato, etc). You can freeze the patties before or after they are cooked. Defrost in the fridge, then cook or reheat.
- To make gluten free: use oat flour made from gluten free oats or gluten free bread crumbs. The oats or bread crumbs help bind the burgers together so they don’t fall apart.
- To make vegan: use a flax egg (1 tbsp flaxseed meal and 3 tbsp water) instead of a regular egg.
- Substitutions for Swiss chard: you can use any leafy green in place of the Swiss chard, but I have not tried them with something other than chard.
Remember to pin these burgers now to make later!