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Gluten Free Vegetarian Quinoa Burger


  • 2 cups cooked quinoa
  • Avocado oil for sautéing the veggies
  • 1/2 cup finely chopped onions
  • 1 cup carrots, finely shredded
  • 2 stalks celery, finely chopped or shredded
  • 1 cup white mushrooms, shredded
  • 1 jalapeno, finely chopped
  • 1 egg
  • 3 tbsp cornstarch
  • 1/4 cup sweet potato puree (I use canned sweet potato puree or you can make your own)
  • 1 tsp red pepper flakes
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp new Mexican chili powder
  • 1/2 tsp maldon sea salt


  • In a food processor, finely shred the onions, carrots, celery and mushrooms.
  • Chop the jalapeno by hand.
  • Remove any larger pieces from the food processor.
  • Heat a large saute pan on low-medium with 1 Tbsp of avocado oil.
  • Add all the veggies and cook until they are softened.
  • Once softened add the spices and on low heat cook for 2 more minutes to let the spices heat up and flavors absorb.
  • In a large bowl add quinoa and sautéed vegetables.
  • Stir to combine.
  • Once combined add egg, cornstarch, and sweet potato.
  • Combine well.
  • Heat a non stick frying pan on low-medium heat with 1 tsp avocado oil.
  • Fill a ½ cup measuring cup firmly, with quinoa mixture.
  • Turn measuring cup over onto frying pan.
  • Then with your hands pat the patty down to the size that you would like.
  • I like mine to be the same size of a beef patty.
  • Fry patty for 3-5 minutes, on each side, making sure not to burn the quinoa.
  • Assembling the burger, I toasted my gluten free bun and put regular mayonnaise on the bottom.
  • I also topped my burger with jalapeno Monterey jack cheese for a bit of added flavor.
  • Top with a couple slices of tomato and then top with bun.
Tried this recipe?Let us know how it was!