Recipe by Becky
"This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
carrots, peeled and minced
red bell pepper, minced
minced fresh ginger root
minced fresh mushrooms
1 (19 ounce) can
kidney beans, rinsed and drained
fresh dill, chopped
chopped fresh spinach
dry bread crumbs
shredded mozzarella cheese
salt and ground black pepper to taste
This is AMAZING! I didnt have the kidney beans so i went without. I forgot to put the dill in the patties so I mad a dill mayonnaise mixture as a dressing and threw some sliced tomato on the burger. Make these-you will not be disappointed!
I have never tried to make veggie burgers before and I was excited to have another meatless dish to add to our dinner rotation, but I'm not sure I will try this again. The flavor is excellent, but there were some serious drawbacks. There is definitely a lot of prep work to chop all of the vegetables. If you have a food processor, it would save a lot of time to use that to mince everything. I also had a really difficult time getting the patties to stick together. I ended up with 11 patties, because the patties were huge if I just divided the recipe into eight. We started out putting them on the grill on tinfoil (because I was afraid they would crumble), but I ended up just transferring them to a pan and frying them in a bit of butter because they were sticking to the foil and falling apart. If I do try them again, I will add another egg to the mixture, make the patties even smaller, and just pan fry them in a bit of olive oil.
my boyfriend and i absolutely loved this recipe! i made it the first time according to the recipe and have since just taken whatever veggies i have on hand and used those- it comes out great every time. totally worth the prep involved.
This took a long time to make but it was great! Add extra egg as it doesn't stick together otherwise
Fabulous to freeze for lunches!
The first time I made this said "never again!" - it took two hours or more to do all the chopping! But then I spent the next 6 weeks or so eating them one by one from the freezer for lunch those days I stopped at home to eat between jobs. I've since made a second batch and am borrowing a blender this weekend to speed the chopping for a third batch! (Note: I tried a borrowed "magic bullet" smoothie maker to chop things for the second batch, but it just turned them to mush. I'm hoping the lower power/speed on a real blender will do it right.) I don't sub any ingredients, and despite not liking dill pickles (the only other "dill" thing I've tried), I love these. One other note, regarding texture: they do tend to fall apart, but I eat them with a fork rather than trying to keep them on a bun so it's all good.
PS: After using AR for years (from time to time), I actually joined just now so I could review this recipe. Yes, I love it that much!
I loved that there were so many wonderful ingredients in this recipe. I figured it might take a little longer to prep than the estimated 30 minutes. It took me hours to get everything minced (and I even resorted it a food processor)! I finally made them into burgers, and within minutes of going on the grill, they fell apart. We were able to save some of them, and we turned what was left into more of a hash on the stovetop. It tasted great!!! But it wasn't great enough for two hours of work and the disappointment of everything falling into the grill. Maybe it would have been better if I had just put them in a skillet from the beginning. At least the flavor was good!!
Wonderful, well-rounded flavor! Lots of prep, even with my mini chopper. Very sticky mixture, so I wasn't able to fry them on the pan like some suggested. I decided on a mess free/leave the kitchen option (silicone cupcake cups). It worked beautifully and when I popped them out they were cute little cakes. I drizzled with nonfat yogurt with crushed garlic in it and served with asparagus. Enjoy this, very yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Quinoa Burgers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 263
** Calories from Fat: 96
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These 5-star veggie burgers have it all over frozen burgers.
See how to make delicious vegetarian black bean burgers.
This grilled sandwich is so hearty, you could almost call it "meaty."