These vegetarian quinoa mushroom burgers feature navy beans for extra plant protein and ground oats instead of breadcrumbs. They are full of flavor and make a delicious, easy dinner! Plus, you can prep mushroom quinoa cakes in advance to save time.
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Let’s talk veggie burgers! There are a lot of faux meat burgers on the market nowadays, but I’ve never been a fan of them.
I can appreciate that the food industry has advanced the technology enough to make vegan burgers taste like meat. Still, I’d take a homemade veggie patty (with beans and vegetables and all that good stuff) over one of the faux meat options any day.
If you relate to this sentiment, then this recipe for quinoa mushroom burgers is for you! These bad boys are full of plant goodness, including mushrooms cooked with onions and soy sauce, navy beans, plenty of spices, and ground oats.
You can serve these mushroom quinoa cakes on a bun with a sauce of your choice and all of the classic burger toppings. Or you can eat them sans bread on a lettuce wrap, salad, or veggie bowl. They also freeze well and are great for meal prep!
How to Make Quinoa Mushroom Burgers
Here’s a preview of the steps for this recipe. For the full recipe card, scroll down to the bottom of the post or hit the “jump to recipe” button at the top of the post.
- Cook the quinoa according to package instructions, and gather the rest of the ingredients.
- Cook the onion, mushrooms, and garlic in some oil. Add the soy sauce to the skillet just before removing it from heat.
- Combine the cooked mushroom mixture with the quinoa, a beaten egg, and a cup of navy beans. Stir together, then add ground oats to the mixture.
- Form 10 patties with your hands. Place them on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Cook the patties in a skillet for about 5 minutes on each side.
- Enjoy on burger buns with toppings and condiments of choice!
Expert Tips and FAQ
- You can use pre-cooked quinoa stored in the fridge or freezer to save a little time if you want. However, quinoa does not take that long to cook. I recommend cooking it at the same time you cook the mushrooms and onions.
- I like to serve quinoa mushroom burgers with a yogurt sauce like tzatziki (see this recipe for how to make it), lettuce, tomato, and onion on a whole wheat burger bun. You can also eat the patties topped with melted cheese (provolone is good!) in between toasted bread like a sandwich. Or serve them over a salad. The opportunities are endless!
- You can make the burgers up to a day in advance and keep them in the fridge on a covered plate until you’re ready to cook them.
- Leftovers keep well for up to 5 days in an airtight container in the fridge. The best way to reheat them is in a skillet for a couple minutes on each side.
- To freeze leftovers, let them cool completely after cooking. Wrap each one in plastic wrap then store in a freezer container or bag. Alternatively, you can forego wrapping each one individually and place them in a container or bag in a couple flat layers, with a piece of parchment or wax paper in between to prevent sticking. If you do this, make sure the bag is placed on a flat surface in the freezer. Thaw in the fridge before reheating.
How do you keep quinoa burgers from falling apart?
In this recipe, the eggs, navy beans, and ground oats do a great job of keeping the quinoa burgers together. However, if you have trouble, you can use a cup of quinoa instead of a cup and a half and replace the half cup with more beans instead. Mash the extra beans that you add to produce more sticking power. If the batter seems too dry, add another beaten egg. If it seems too wet, add a couple more tablespoons of ground oats.
More Veggie Burger Recipes
If you love these quinoa mushroom burgers, you’ll also enjoy the Black Bean Beet Burgers and Sweet Potato and Black Bean Burgers. Some of my favorite sides for veggie burgers include the Vegan Potato Salad with Fresh Dill and the Baked Shoestring Fries.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Quinoa Mushroom Burgers
Ingredients
- 1.5 cups cooked quinoa
- 2 tablespoons extra virgin olive oil - divided
- 8 ounces cremini mushrooms - finely chopped
- 1 small yellow onion - diced
- 3 cloves garlic - minced
- 1 tablespoon reduced sodium soy sauce
- 1 egg - beaten
- 1 cup navy beans - drained and rainsed
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ cup ground old fashioned oats - ground in a food processor or high-powered blender; use gluten free if needed
- Whole wheat burger buns
- Lettuce, tomato, onion
- Other toppings of choice
Instructions
- Cook quinoa according to package instructions to yield 1.5 cups. Quinoa typically takes about 15 to 20 minutes to cook.
- While the quinoa is cooking, prepare the rest of the ingredients. In a large skillet over medium heat, warm a tablespoon of olive oil. Add the mushrooms and onion and cook for 5 to 7 minutes until the mushrooms shrink down and lose some of their moisture. Add the garlic and cook for a minute until fragrant. Pour the soy sauce into the skillet, stir to coat the veggies, and cook for 30 to 60 seconds before turning off the heat.
- In a large mixing bowl, combine the cooked quinoa with the mushroom mixture. Stir in the beaten egg and navy beans. Finally, add the thyme, paprika, and salt, followed by the ground oats. Mix well. If the mixture appears too dry, add another beaten egg. If it appears too wet, add some more ground oats.
- Use your hands to divide and form the mixture into 10 patties, about 2 inches in diameter each. Place them on a large plate or tray and cover tightly with plastic wrap. Put them in the refrigerator to chill for at least 30 minutes.
- Warm another tablespoon of olive oil in a large skillet. Place the chilled burgers in the skillet and cook for 4 to 5 minutes on each side until lightly browned.
- Serve on burger buns with sauce and toppings of choice or on top of a salad. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Nutrition facts are just for one patty and do not include buns or toppings. I usually eat 2 to 3 patties at a time on a single bun.
- Keep leftovers in an airtight container in the fridge for up to 5 days. To freeze, cool completely after cooking then wrap each burger in plastic wrap and store in a freezer bag or container. Thaw in the fridge before reheating in a skillet for a few minutes on each side.
Nutrition
Enjoy your “burgers” – Lizzie
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