This Gluten-Free Vegan Walnut Quinoa Burger is the perfect plant-based meal for summer entertaining, long weekends, Memorial Day, and Father’s Day! They’re easy, healthy, and packed with protein!
The summer is officially HERE and I am living for mid-day patio drinks on the weekends. While I have no qualms about biting into a big bad ass juicy beefy burger, I figure if we lighten things up we’ve got a little wiggle room for summer cocktails or dessert. So to celebrate summer, I came up with this vegan walnut quinoa burger.
Table of contents
Why This Recipe Works
You won’t believe how delicious this quinoa burger is! On top of that, it is also:
- Satisfying and hearty
- Gluten-free
- Packed with fibre
- Packed with protein
Key Ingredients
Black soy beans — A darker variety of soy beans, black soy beans are high in fibre and are a great source of nutrients like iron, calcium, magnesium, and manganese. If you’re using canned beans, be sure to rinse and drain.
Walnuts — Walnuts are a great ingredients to add to your regular meals as they are packed with healthy fats, fiber, vitamins, and minerals! They also contribute to making the quinoa burger more hearty and satisfying as they have a meaty-like texture.
Quinoa — I use regular quinoa and it’s a great source of plant-based protein and fibre. If you want more flavour added, you can use play around with the liquid you use to cook it.
Seasoning — I use a combination of chili powder, cumin, salt, and pepper but feel free to change it to fit your personal preference.
How to Make This Recipe
Step 1: In a medium nonstick skillet over medium heat, add the olive oil. Add the onion and sautee until softened, about 8 minutes. Add the garlic and saute for an additional 30 seconds. Set aside in a large bowl.
Step 2: In a food processor, pulse the walnuts until they reach a crumb-like consistency. Add to the bowl.
Step 3: Add the black soy beans and puree until smooth. Add to the bowl.
Step 4: Add in the quinoa, tamari, parsley, chili, cumin, breadcrumbs, salt, and pepper to the bowl.
Step 5: Form into 8 patties and place on a baking sheet lined with a silpat. Refrigerate for an hour.
Step 6: When ready to cook, preheat the grill to medium high heat. Add the quinoa burgers and cook until brown on both sides. Layer your bun with pickles, tomatoes, avocado, and microgreens, and enjoy!
Expert Tips
For more flavourful quinoa, try cooking it in vegetable broth, mushroom broth, or even juice!
Want to use red quinoa or tri-coloured quinoa? Go for it! The type of quinoa you use won’t affect the texture or flavour of the quinoa burgers.
Need to be doing something else in the kitchen? You can bake the quinoa burger patties instead! Simply bake them for 15 to 20 minutes in a 400F oven and you’ve got your hands free to work on something else.
Recipe FAQs
You can! You can swap black soy beans for regular soy beans, black beans, pinto beans, kidney beans, and more! Just be sure to rinse and drain them if you are using them from a can.
You can prepare the quinoa burger patties a day ahead of time and leave them in the fridge, covered, until you are ready to cook them. Cooked quinoa burgers will keep well for up to 4 days, just store them without assembling them in an airtight container in the fridge.
These burgers can be frozen for up to 3 months before cooking them. Flash freeze them on a lined baking sheet before transferring them to a freezer-safe container or bag. Thaw them overnight in the fridge before cooking them. You can also freeze them after they’ve been cooked. Freeze them the same way and thaw overnight to reheat.
More Recipes You Might Like
Want more plant-based recipes like these quinoa burgers? Try these ones:
- Walnut Tacos with Cauliflower and Pickled Beets (Vegan)
- Vegan Buffalo Cauliflower & Chickpeas Tacos
- Tofu Tacos with Vegan Peanut Sauce (Grilled)
- Vegan Buffalo Cauliflower and Chickpea Hard Tacos | Healthy, High Protein Tacos
Have you tried this gluten-free vegan walnut quinoa burger? Leave me a comment below with your thoughts!
Quinoa Burger with Walnuts (Vegan & Gluten Free)
Ingredients
- 1 tbsp olive oil
- 1 sweet onion minced
- 3 cloves garlic minced
- 2 cup cooked quinoa
- 4 cups walnuts
- 3 cups black soy beans drained and rinsed
- 1/4 cup parsley minced
- 2/3 cup gluten free breadcrumbs
- 2 tbsp tamari
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp salt
- 1/2 tsp pepper
To Serve:
- Gluten free buns toasted
- Pickles
- Tomato sliced
- Avocado sliced
- Microgreens
Instructions
- In a medium nonstick skillet over medium heat, add the olive oil. Add the onion and sautee until softened, about 8 minutes. Add the garlic and saute for an additional 30 seconds. Set aside in a large bowl.
- In a food processor, pulse the walnuts until they reach a crumb-like consistency. Add to the bowl.
- Add the black soy beans and puree until smooth. Add to the bowl.
- Add in the quinoa, tamari, parsley, chili, cumin, breadcrumbs, salt and pepper.
- Form into 8 patties and place on a baking sheet lined with a silpat. Refrigerate for an hour.
- When ready to cook, preheat the grill to medium high heat. Add the patties and cook until brown on both sides.
- Layer your bun with pickles, tomatoes, avocado and microgreens and enjoy!
Video
Notes
- For more flavourful quinoa, try cooking it in vegetable broth, mushroom broth, or even juice!
- Want to use red quinoa? Go for it! The type of quinoa you use won’t affect the texture or flavour of the quinoa burgers.
- Need to be doing something else in the kitchen? You can bake these quinoa burger patties instead! Simply bake them for 15 to 20 minutes in a 400F oven and you’ve got your hands free to work on something else.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Carrie says
I made these for my son’s girlfriend who is a vegetarian and they were a hit with everyone! I used black beans instead of black soy beans and substituted cilantro for parsley. Yummy!! I also halved the recipe which ended up making 7 nice-sized patties. Thank you for the recipe!
Abbey Sharp says
Thats awesome!
TNR says
Awesome burgers. I eat them on salads, or some grains mixed with salad.
Two things I do:
First, I make 12 patties because I found them to be too big when doing 8.
Second, these are infinitely better on a cast iron pan with a little olive oil. the cast iron gives an excellent crust.
Abbey Sharp says
Oh great tips! I’m so glad you enjoyed it 🙂
Kevin says
Hi Abbey, I love this recipe – my wife and I have made it several times. Probably would have made it more but each batch makes approximately 20 GENEROUS burgers so it takes us a while to eat them. I’m talking triple whopper patties. Big Texas portions. Is this normal?
Maybe we are going overboard on the ingredients? 4 cups walnuts, three cans black beans, two dry cups of quinoa.
Abbey Sharp says
oh i think you misread it! It should be two cups COOKED and 3 cups black beans, not cans.
Jayne Smith says
Can I use instant oats instead of breadcrumbs?
Abbey Sharp says
You could try!
Joan says
What could be substituted for soy black beans?
Abbey Sharp says
Just regular black beans or one of your favourite beans
Kurt Dixon says
Does this recipe call for 4 cups of whole walnuts, ground walnuts or chopped walnuts?
Abbey Sharp says
4 cups of whole walnuts.
Erica says
So craving a burger now. I don’t often buy quinoa. Could I substitute with something like brown rice?
Abbey Sharp says
Yes, you could try that
tanya says
Do these freeze well?
Abbey Sharp says
Yes they do! I would say they would last 1-3 months
Jenn says
These burgers are currently resting in my fridge now, waiting to go on the bbq in a few hours. They smell good and look great! I am really excited!!
Abbey Sharp says
amazing! Enjoy Jenn!
Cynthia says
I’ve always wanted to make my own Veggie Burgers! Is a food processor essential to this recipe?
Abbey Sharp says
You could finely chop the walnuts to ground them up and you should use a masher for the black beans. A bit more work, but I think it’s possible! Just know that I haven’t tested it that way, just in case it doesn’t pack together! Let me know if it works for you 🙂
Natalie says
Oh Abbey, this burger look fantastic! I never tried vegan burger like this one before. I must MUST make this, for me and my hubby. Love how you used quinoa and my fav tamari + cumin… just yum.
Abbey Sharp says
Yes, you’ll love it! Thanks Natalie
Elysia | Haute & Healthy Living says
I need to try these ASAP! Always on the hunt for a good veggie burger!
Abbey Sharp says
Yes! This one is perfect!
Niki says
Can you share what buns you’re using in the pics? They look like they make this burger even more delicious!
Abbey Sharp says
Brioche buns! You can get them at most major supermarkets and bakeries!
Kate says
Gluten free brioche buns? Please, please give me a brand or specific supermarket, because I’ve searched for those for a while and had no luck.
Abbey Sharp says
Any GF bun will work, or ask your local gluten free bakery!
Deborah Brooks says
I love to make my own veggie burgers and adding walnuts is a fun idea for crunch
Abbey Sharp says
Totally delicious!
Carrie A Groff says
I’m definitely team meat! But…I will try anything once! These do look really good! I’ve been on a burger kick lately…wrapping mine in lettuce with some sugar-free BBQ sauce and pickles.
Abbey Sharp says
You won’t miss the meat in this burger!!