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quinoa mushroom burger topped with lettuce, onion, and tomato on a bun

Quinoa Mushroom Burgers

These vegetarian patties are filled with meaty mushrooms, fluffy quinoa, and hearty beans.
Course Dinner, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Chill time 30 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 117kcal


  • 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


  • 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)!


  • 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.


Serving: 1burger | Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 184mg | Potassium: 269mg | Fiber: 4g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg