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Test Kitchen Approved

Smoky Quinoa Burgers with Garlic Mayo

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

This hearty, smoky quinoa and bean burger can be served on a burger bun or over salad greens for a refreshing twist.

Recipe Notes

*See our recipe for Apple-Carrot Quick Pickle for the must-have topping for this smoky burger.

Vegan: Use a vegan mayo and substitute the egg with an egg replacer.

Gluten-free: Use gluten-free bread crumbs or substitute bread crumbs with coarse ground gluten-free oats or quinoa flakes.

Ingredients

For garlic mayo:

0.33 cups mayonnaise

1 tsp. lemon juice


Salt & pepper to taste

For burgers:

0.5 cups quinoa, rinsed

1 cups water

1 (15 oz.) can garbanzo beans, drained and rinsed

4 Tbsp. olive oil, divided

1 egg

0.33 cups panko bread crumbs

1 small carrot, shredded

1/4 yellow onion, finely chopped

0.25 cups chopped parsley


4 (or more) cups salad greens

Apple-Carrot Quick Pickle recipe for topping*

Savory Spice ingredients in this recipe

  • Onion & Garlic Tableside Sprinkle

    This salt-free blend of two kitchen staples is easy to use and always at the ready. Add the perfect blend of garlic and onion to any meal with just...

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  • Red Rocks Hickory Smoke Seasoning

    This smoky, salty seasoning complements the best cuts of red meat. When grilling steak, rub the meat with a little Red Rocks before cooking. Durin...

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Directions

For garlic mayo: Combine all ingredients and refrigerate for at least 30 min. before using as a burger spread. (Tip: To make the garlic mayo into a creamy dressing, whisk in milk or buttermilk until desired consistency is reached and adjust seasoning to taste.)

For burgers: Combine quinoa and water in a medium saucepan. Bring to a boil then reduce heat to low, cover, and cook for 15 min. or until water is absorbed. Remove from heat, uncover, fluff with a fork, and let cool slightly. Place half of the cooked quinoa in a food processor. Add beans and 2 Tbsp. of the oil. Pulse several times just until mixture starts to become paste-like. In a large bowl, mix quinoa-bean paste with remaining quinoa, egg, bread crumbs, carrot, onion, parsley, and seasoning. Cover and refrigerate at least 30 min. or up to overnight.

Heat 2 Tbsp. olive oil in a large, nonstick skillet over medium heat. Form quinoa mixture into 4 equal balls and press balls into 3/4-inch to 1-inch thick patties. (Tip: If burger mixture is too crumbly to stick together in a patty, add 1 to 2 Tbsp. water to the mix.) Sear patties for 7 to 10 min. per side or until browned and firm on the outside. Be sure the first side of the quinoa burger is well browned and firm before turning burgers over in the pan; this will make them easier to flip. (Tip: Keep heat at medium so olive oil doesn’t burn. Patties will end up soaking up a lot of the oil in the pan, which is okay; this helps them crisp on the outside and you won't need to add more oil.)

Divide greens among 4 plates. Set each burger on top of a plate of greens. Spread burgers with garlic mayo then top with Apple-Carrot Quick Pickle.