Love That Quinoa Burger!


So yummy!  If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

I like it with Tzatziki on top (my recipe is in this post), or  a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab.

Don’t be afraid of Quinoa.  It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes.   I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

UPDATE!!   I recently found myself without carrots so used shredded zucchini instead.  WONDERFUL!  And my husband says I have to make them like this from now on.  The measurements are in the recipe, also, if you’re interested.)





2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon  sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying


To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.


In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg


751 Comments Add yours

  1. takethecake says:

    I don’t care for quinoa as a rice substitute but I’ll bet I’ll LOVE it as a patty! I’m planning on this in my near future. So pretty, thanks! You have such unique ideas!

    1. Sabrina says:

      I want to try this so bad i just wish it was diary free !!

      1. TiffanyT says:

        you can sub the cheese for daiya cheese.. its amazing!

      2. says:

        Use tofu with a bit of lemon juice. onion powder. salt garlic delicious.

        1. How much tofu did you use as a substitute?

      3. Susan says:

        I made these with soy cheese and no cottage cheese to eliminate dairy. Still very good.

        1. crystal says:

          sounds great! I was wonder what to do for the cottage cheese… i use the soy orange cheese so that is not a problem but there is not really a cottage cheese soy version.

    2. Alexis says:

      Just made it. I didn’t have any eggs so I didn’t use any and they were amazing!

      1. Alana says:

        could use a chia egg as replacement- let 1tbs chia seeds sit in 2 tbs water for 15 minutes and use as egg!

        1. Alana says:

          3 tbs water*

        2. Linda says:

          I’ve done this with the chia egg mixture and it did work great! Thanks for the reminder.

    3. mcosmonaut says:

      I have my last burger on the pan as I write this. Already I’ve eaten half of one with the suggested “fry” sauce. You don’t even need anything else with that combo. These are a knock out!

    4. Judy says:

      Oh good heavens – I made these burgers this evening and they are fabulous. Incredibly yummy. I followed your instructions (about cooking on med-low) to let them set up. Very good tip. These burgers tasted wonderful. The mix was a bit wet and a little soft after cooking but the taste is outstanding. Thanks for the recipe.

    5. Mackenzie says:

      These were so good!! I read all the reviews and made sure they were’nt to liquidy and they came out great. My batch made about 15! Thank you thank you for this recipie! Also i added some red pepers flakes and cayenne because i like my food spicy 🙂

    6. Michelle says:

      I just made these tonight, and they were DELICIOUS. Thanks for the recipe!

    7. jessicadonofriophotography says:

      Delicious and lovely!

    8. Elaine van Berkel says:

      This all sounds good except I can’t believe you would include ” Splenda” , stevia would be a better choice

      1. Helen Brindell says:

        I agree, Splenda is neither a safe or healthy substitute for sugar.

        1. Laura says:

          Why put the sugar in at all I wondered – very small amount, just leave it out!

    9. Lisa Newman says:

      Am ready to cook these immediately!
      I can eat aged cheese but not cottage cheese (not even Lactaid).
      How about Greek yogurt? Can I substitute the cottage cheese for that? Hope to make this tonight on East Coast. Hmm. Wonder how to reach you!

    10. Marica says:

      These are absolutely delicious! To keep the patties from falling apart, I use a big round cookie cutter on parchment paper on a baking sheet and put the mix inside and level it with a spoon. Then I use the cutter to help shape the rest of the patties. Bake at 375 degrees for about 15 min, flip over and bake til golden. Then I let it cool completely and freeze between parchment paper. That way it’s ready to go whenever I’m craving one of these as a veggie burger. Love this recipe! Thank you!!!

  2. This looks good!! I can’t wait to try it!

  3. Janelle Vannoy says:

    This looks yummy!! can’t wait to try it!

  4. carol says:

    These look soooooo good! I know what we are having Saturday night! Thanks Linda.

  5. Cook is Good says:

    Wow, that’s a great idea!! I love quinoa. Thank yo ufor sharing! Giorgia

  6. Richard Vasconi says:

    The photography of the Quinoa Burger is wonderful and should win a Food award.

    I just had weight lose surgery on Oct 27th, 2010. I’m trying to find information about using grains and vegetables for my daily 100 grams protein requirement, instead of meat. This Quinoa burger fits the bill. I can’t to try this next month.

  7. Karen says:

    I shared this post with my husband and he made them today. Yummy.

    1. Linda says:

      YAY!! I’m glad you liked them. I think they are better as leftovers, too. Thanks for sharing!

  8. Missy says:

    Ohhh Linda these look fab and i think hubby would Flip for them … have you used the red quinoa yet ? is it diffrent ? would it work in these ?

    1. Linda says:

      Oh, I haven’t used that yet…so I don’t know what, if any, the difference in taste would be. Sounds interesting, though!

      1. Rachel says:

        My quinoa is red and yellow, and is mixed in a jar… to my understanding there’s no real difference between the plain and red quinoas. They were a little messy, but tasted great, and I am sure a better pan will make them better!! Thanks for the recipe!

      2. Marilyn Queen says:


        1. Linda says:

          I’m so glad you found my site! I haven’t posted as much lately, as I would like, but am working on changing that!

  9. Sheila says:

    These look great Linda! I can’t wait to try the recipe. Have you done a Farro salad….with Barley? Have you done anything with Barley? Thanks!

    1. Linda says:

      I haven’t cooked with Farro and I do love barley. I use barley in my Lentil Barley Stew – so good and very filling. Also just a tablespoon or so in my Split Pea Soup. I’ll check farro out. Does it act/cook the same way?

  10. Sheila says:

    It is wonderful as a salad. I cook it as directed, rinse to cool, then mix with a balsamic vinaigrette dressing. I add cucumbers, tomatoes, peppers, feta cheese……pretty whatever suits my taste. Very tasty and filling!

  11. Sheena says:

    Thank you for the wonderful recipe Linda!

    I made these quinoa burgers for dinner tonight, they were amazing! The outside for so crunchy and delicious, no one at my table missed the meat at all.

    I even made french fries to placate the meat and potato crowd, and they sat uneaten!

    This is by far the best Quinoa recipe I have come across and will be a staple in our house. The only ting I did was add a little more spice and they were amazing. Thanks again!

    1. Linda says:

      WOW, Sheena!
      You guys are fast with the cooking today!!
      I’m so glad your family loved them – they are very versatile – I was thinking curry spices, too!

      1. Sheena says:

        Curry Spices would be amazing! I went with Mexican Spices last night, but this is such a great basic recipe you could do so much.

        I am envisioning an Asian influenced burger with fresh ginger and garlic, sesame seeds and a bit of sesame oil, Schezuan peppercorns, with a bit of Siracha hot sauce.

        Thanks again for the great recipe!

  12. LuAnn says:

    Thank you! I love quinoa, thanks to you, I can’t wait to make this recipe.

  13. T2Nashville says:

    I’ve missed you so much! You may not post often, but when you do, it’s always incredible. Printing this out today! Thanks!

  14. Channah says:

    This looks so good! I really like that Quinoa is a high if not complete protein grain!

    Grocery shopping day is coming and there are several items I’ve added to my list. 🙂 Thanks

  15. cyndy40 says:

    These were AMAZING! I am freezing some to see how they do. You have just given me a new post run meal! Thank you!

    1. Ron says:

      how do they hold up after being frozen?

      1. Linda says:

        After they are fried they freeze great!

      2. Alison Ghany says:

        I froze the ones I made before cooking them. I portioned them out on freezer paper. I let them freeze on the sheet of paper then put them in storage containers. I did not thaw them when I cooked them.

        1. Linda says:

          That is a very good tip, Alison…I never would have thought of freezing them before cooking. Thanks for the suggestion!!

  16. Amy says:

    So I have a quick question. I found this recipe yesterday and I was really excited to try this out. I followed your ingredients exactly, but for some reason it is not sticking well enough to make patties. So what I have is a very delicious mixture (and it is great, even if not in patty form). I’d love to make this again but as a “burger.” Any suggestions, or do you think it is just maker error.

  17. Amy says:

    Nevermind! I didn’t add eggs – damn!*(&(^ Next time. The quinoa and all of the other ingredients are delicious! I highly recommend this – with the eggs of course.

    1. Linda says:

      HAHA!! Sorry, but – from one absented minded cook to another – that’s hysterical!! (Glad you liked it, anyway!!)

    2. Tara says:

      Amy, how did it work without the eggs? Did it just not stay together at all? My daughter has an egg allergy, so I’m always looking for modifications!

      1. SaraVegan says:

        Tara – mix together 1 tbsp. ground flaxmeal and 3 tbsp. water per egg. Also, 1/4 c. of mashed sweet potato, pumpkin puree, mashed banana (maybe not in burgers) or canned coconut milk – per egg – works as well.

        1. kate says:

          I am always trying to find ways to avoid egg you just made this a recipe something I can know try so excited. I always have flax seed in the house. I cant have dairy, egg or soy so it makes live some what hard.

  18. Lisa says:

    These are AMAZING. I made them for my family tonight; I served them on whole wheat deli flats for the family with a choice of fry sauce or a cumin/chili powder sour creams sauce. I ate them on lettuce leaves… My kids LOVED them and one doesn’t like any onions of any kind and the other hates cooked carrots.

    Now to figure out how to make these totally vegan – silken tofu and vegan cheese I think.

    1. Linda says:

      I’m so glad the kids loved them – that is a BIG deal these days!
      If you make them vegan successfully let me know – I’m POSITIVE they would be fab!

  19. Mike says:

    Great recipe, thanks for sharing! I didn’t have any quinoa on hand but was dying to try these so I substituted some leftover Israeli couscous I had in the fridge. So delicious! I made some tzatziki sauce to put on top and served the patties over a bed of baby spinach.

    1. Linda says:

      What a great idea…didn’t think about subbing couscous – which I LOVE. Thanks for the suggestion!

  20. Skeptical says:

    I tried these, and although my batter turned out thin and I had to make a couple of substitutions (I’m a chronically underskilled and understocked cook) they tasted pretty good.

    I imagine that these would taste even better served with baked potato, so it is my intent to try these again tomorrow, since I have some batter left over.

  21. ferji425 says:

    These quinoa burgers look absolutely fabulous! I love quinoa and am sure I will love these patties as well. So glad I saw your picture on foodgawker which led me to your lovely blog 🙂

  22. Debbie says:

    Hi Linda,

    I made these last night for dinner and they were delish!! I made a homemade tzatzi to go along with them and a green salad. I’ll be eating them for lunch today. I think they would be great as a small appetizer as well.

    Thank you for the great recipe!

  23. Tracey says:


    Do you fry them in a teflon pan or what? I used my stainless steel with olive oil and they stuck like crazy. They taste wonderful but don’t look anything like yours. Am thinking of maybe adding just a bit more flour as they seem to be falling apart on me. Any suggestions?

    1. Linda says:

      I did use a non-stick pan with the olive oil…got it totally heated before adding the patties. A little more flour would help hold them together, yes. I hope they work next time – I want you to love them!

      1. I used stainless steel and instead of oil I used pam cooking spray and it worked much better than the oil. Plus, pam is healthier than the oil!

        1. Christine says:

          Wow, Pam is totally NOT healthier than olive oil. Just sayin… Read this… and, think about that propellant and all those other ingredients you’re eating with it. Fats don’t make us fat.

  24. stephchows says:

    I did a version of this with leftover lentils last night, yum!

  25. I’ve been looking for a patty recipe for quinoa – this looks amazing! Wondering about the eggs, though… I’m not big on the eggy taste. Worth experimenting with for sure!

    1. George says:

      In a lot of recipes that require a binding factor to hold things together, there is a combination of e.g. eggs & breadcrumbs. See: crab cake patties. Generally with an appropriate ratio of binder (not much) to the material you’re trying to get to stick together, and an appropriate use of flavorings, there really is no readily discernible egg flavor/texture in the end product.

      It just makes a “cohesive whole” patty rather than a “falling apart” patty. Same thing in meatloaf. With a quick mix in, the egg proteins unwind into microscopic sticky strings that then “rope up all the loose cattle.” A non-stick pan (teflon or properly seasoned cast iron) does help to avoid the “falling apart patty” problem as well.

      Thanks for the recipe, OP… Quinoa’s great because it packs such a hefty healthy protein wallop for a grain, and tastes great on its own even… nice nutty flavor. Will have to try patties next time I have leftover Quinoa.

  26. Sarah Satt says:

    I’ve come across your recipe, I’ve tried it and I fell in love with those Quinoa Burgers. I never would have expected cereal-burgers to be so moist and yummy. Thanks for sharing.

  27. Alison says:

    I made this exactly as the recipe said to. It seemed very wet to me. I did not forget the eggs as someone else did. Perhaps it was the brand of cottage cheese. Your recipe did not state a brand or a curd size. I used the store brand in a large curd because I needed the rest for something else.

    I cooked 2 burgers and still felt it was too wet. So I added a couple more tablespoons of floor to it. That was better but still did not come out as firm as it looks in your photos. I do live in Florida so where I am might be more humid and is effecting the recipe.

    I did like the flavor and the aroma very much. I would make this again. If you have any suggestions it would be greatly appreciated.

    I think this would make a great base for a crab cake.

    1. Linda says:

      I’m glad you tried it…and hopefully it works well next time!
      I use small curd – any brand. I do know that the large curd seems more liquidy, so that was most likely the culprit. Although adding in more flour should have helped quite a bit. One thing to make sure is that the quinoa is very dry. If using twice as much water as the seed kept it too moist, then just subtract a couple tablespoons of water next time when cooking the quinoa.
      Happy Cooking!!

      1. Alison says:

        Thank you Linda. I’ll have to try that. I really loved the taste of this.

        I had gastric bypass surgery on July 30th, 2010. So I’m always looking for good sources of protein.

  28. These pictures are wonderful. I’ll have to give the recipe a try with a vegan cheese substitute!

  29. Amy says:

    I finally made this successfully, and even my carnivore fiance loved them. Very, very good. These will probably become a staple in our house. Thanks for sharing!

  30. Clarice says:

    This was delicious! I’m always looking for quinoa recipes but none ever turned out as fabulous as this one did. I loved the taste of these burgers, but the only problem I had was that they didn’t hold together very well when I was frying them. Will try adding more flour next time.

  31. Debbie says:

    Hi Linda,
    I hate Quinoa – I have had it a couple of times and yuck.
    But since this was you – I had to try it..
    Loved it!!
    I make them and freeze them. 1 patty is the perfect work day lunch. they transport easy and do just the trick at noon.

    Love them and thanks again.
    Now onto that new cookie recipe you posted…..

    1. Linda says:

      Well, WOW!! Made my day, doll!

  32. Betsy says:

    Thanks for posting this! I made it and put up photos of my version and a few comments on my blog. The texture is especially nice in these.

    1. Linda says:

      I read your blog post!! I like your writing…and I agree with you on the cottage cheese. I eat 4% fat and nothing else – and to that I sometimes add cream! I try to be careful…but cottage cheese is meant to be decadent!

  33. Those look amazing! I can’t wait to try this recipe.

  34. Jeff says:

    OMG! These are so good, really great flavor. Really healthy, thanks for the recipe!!!

  35. Alison says:

    I made these burgers again. But I turned them into crab cakes. I used the same recipe cut in half. I then added an 8 ounce container of crab claw meat.

    It was excellent. Since last time I had a problem with it being too wet I didn’t use a store brand of cottage cheese. I used a brand called Friendship and it was a very dry cottage cheese. I think it turned out to be the best crab cakes I’ve ever had. 🙂

    Thanks a bunch for a great recipe.

    1. Linda says:

      YAY!!! I’m so glad they worked for you in a new and different way. Thanks for the heads up!!

  36. Christine says:

    I’m going to try these tonight. Linda, do you, or any readers out there, know if and how well these hold up refrigerated and reheated? If okay, best way to reheat? They’ll probably be for just me and a little one; doubt the hubby will go for them, so even cutting the recipe in half, it’s still a lot.

  37. Andrew says:

    The burger was amazing! Thank you for posting.

    I am going to add some bacon to the left overs and eat it for breakfast… I am sorry if that defeats the purpose of the vegetarian meal, but I cant resist 🙂

  38. Noel says:

    Came here via and I am SO impressed! I never thought to make quinoa burgers before. I have made black bean and quinoa burgers, but not plain quinoa.

    I will def. be trying this recipe!

  39. E116GR says:

    I can’t wait to make this!

  40. Greg says:

    Needs meat!

  41. Deanna says:

    I have made these twice now and LOVE them. They are especially delicious with the avocado, tomato and special sauce. I ran out of quinoa and had to cut the recipe in half and only used one egg. The patties still came out great!

  42. Sam says:

    Lovely recipe.
    I’m trying to remove a lot of meat from mine and my childrens’ diets, and this went down a storm with them.
    The oldest (7 y.o) helped make the mix with me, and was chuffed with his results.
    I popped a bit of fresh chilli in my own and served them up with homemade chutney, bean salad and beer battered wedges.
    The kids had a normal salad, wedges and mayo.
    Will definitely be trying this again and again.

  43. Liz says:

    These photos looked amazing so i tried the recipe today. I didnt follow it exactly and left out the cottage cheese. Had a hard time getting the consistency right as my patties kept falling apart initially but more eggs and bread crumbs helped that. Flavour wise and crunchy-ness wise, these were fabulous 🙂

    I’m also gluten free so this recipe i hope becomes a staple in my lifelong diet and I have you to thank for it!

    so thank you! 🙂

    1. Jen says:

      What did you use to sub the flour to make them gluten free?

      1. Linda says:

        I’m not sure what Liz used, but rice, soy, even potato flour would work well!

        1. Dawna Miller says:

          I haven’t tried these yet, but while reading this, I have been thinking that garbanzo flour would work great, possibly enhancIng even more the crispy outer texture. The look of these in the puctue made me think of Indian pakora.

  44. Alyssa says:

    I followed the recipe exactly and they turned out a little to moist. I found that a little bit of bread crumbs did the trick and made them thick enough to patty.

  45. Cari says:

    I stumbled on this recipe and thought it sounded really delicious, then I found out that the Vegan, Vegetarian and Pescetarian Club on campus was having a potluck dinner, and I figured this would be the perfect opportunity to try it out.

    Holy cow!

    All the vegetarians and and meat-eating supporters snarffed this down like nobody’s business! It was a HUGE success! So delicious. I’m very glad I tried it.

  46. Em says:

    tzatziki is actually a sauce made from greek yogurt and cucumbers, with a few other minor add ins, commonly used on gyros. not ketchup and mayo.
    other than that i love this recipe and it was delicioussssssssssss!

  47. cryss marie says:

    Can these delectable things be frozen once they’re made into patties?

    1. Linda says:

      Absolutely! They freeze great!

  48. erin lyn says:

    These look fantastic! I can’t wait to try them.

  49. Jeanee says:

    I’m so gonna make this!

    I featured your recipe on my blog!

  50. Rob says:

    Made these tonight… very good. Used a mix of red/white/black quinoa… I’m thinking next time of mixing in some crab meat or chopped shrimp maybe… topped them with a cilantro/lime/yogurt sauce.

    As far as making them vegan, I wonder if you could sub the “goop” you get from soaking chia seeds or flax seeds would act well enough as a binder instead of the eggs?

    Cryss, I’m gonna try freezing, after cooking. Thought about trying before hand, but they don’t hold together well pre-cooked.

  51. Hi – I’d really love to post this recipe, with full credit, on my blog as part of my Meat Free Monday series. I’d love it if you’d let me know if this is ok. Thanks 🙂

    1. Linda says:

      Yes…and thank you for your interest in this recipe! I hope you and your readers love it, too!

  52. kendascrafts says:

    Looks yummy! I’m always looking for new quinoa recipes!

  53. hillary says:

    I am cooking them right now as i type!! i can’t WAIT to taste these!!!!! bought tzizki sauce to top them off 🙂

  54. Barb says:

    I made these for dinner last night and they were so very, very good. Thank you for posting the recipe. I’ve since passed it on to family members and friends. I did substitute the flour for chickpea flour to keep it gluten-free, left out the sugar and used two cloves of garlic, but otherwise, I followed it to the letter.

  55. Jen says:

    Do you know what I could use to replace the cottage cheese so that my son (who has a milk protein allergy) could eat these? We have Daiya cheese to replace the regular cheese, but I didn’t want to mess up the consistency by leaving out the cottage cheese. Thanks!

    1. Linda says:

      Part of the problem will be the patties holding together without the melty-binding-ness of cottage cheese, but adding in another egg white (or whole egg) should help with that.

      This may work well – definitely worth a shot. Measure as you would the cottage cheese. I love tofu, anyway and it just may be fabulous in those burgers! (Found this online, but can’t remember where, or I’d give credit…)

      Tofu Cottage Cheese

      1 pound firm tofu
      1 tablespoon olive oil
      4 tablespoons fresh lemon juice (1 large lemon)
      1 tablespoon tahini (optional)
      1/2 teaspoon sea salt

      Divide tofu in half. Place 1/2 in blender or food processor with remaining ingredients. Puree until smooth. Place other half of tofu in bowl and mash with fork. Pour blended tofu mixture into bowl and stir to mix.

      Makes 2 cups

  56. Jennifer H says:

    I made these for dinner tonight and they were a HUGE hit. So delicious! Thanks for sharing this recipe–it is definitely a keeper at my house.

  57. Being a vegetarian this looks great. Surprisingly have ALL of the necessary ingredients to create this dish for dinner tonight! Can’t wait to try it out.

  58. Zibbi says:

    I’m allergic to eggs, but would love to try this recipe — what could I substitute for the eggs that would help hold it together? (Would tofu work?)

    1. Linda says:

      I think whizzed up silken tofu would work fine. They may be slightly more crumbly, but with care should be okay.

      I hope you love them…and let me know how it works!!

  59. katie paxton says:

    So happy to find a healthy site

  60. crespen says:

    Looks great. I will definitely try this as I’ve been looking for a versatile veggie burger recipe.

  61. John Winn says:

    This sounds great, has anyone tried cooking them on a BBQ grill?

    1. Alison says:

      John, the mixture is very wet and would fall through your grill grid. You could try freezing the patties first and putting them on foil. But I would think it would burn or slide through before it cooked. But you could always toss one on the grill to test it. 🙂

  62. Beata says:

    They’re delicious! We’re at ‘the cottage’ and I forgot cottage cheese so, some tweaking had to occur 😉 They still hold together quite well (halved the recipe, with one egg and two-ish tablespoons of flour) and are oh-so-yummy! Thank you for the recipe 🙂

  63. Gabriole says:

    Loved the quinoa burgers. Even the meat eaters had seconds and ate them enthusiastically and my vegetarian daughter and i really loved them! Thank you for a wonderful recipe that will be making a regular appearance at our dinner table.

  64. Does anyone know if we can freeze these? When you make the full recipe it is so much I don’t want it to go to waste. Just not sure how good quinoa freezes. Thanks for any advice! These are delicious! I’m on Weight Watchers and this is a great dish very low in points.

    1. Linda says:

      These burgers freeze great! I wrap them individually so that I only have to take out as many as needed.

      I’m SO glad you loved them!!

  65. Thanks so much for directing me to these! They look and sound so yummy. Absolutely going to try these for the fourth of July (and I already have the ingredients!). Thank you!

  66. Janet says:

    Any idea how many grams of fibre per burger? Also, I am going to make it for dinner tonight….do you mind if I post the recipe on my blog (with a link back to you of course)?

    1. Linda says:

      Approx 3 grams fiber – and I’d be thrilled!!

  67. jenniebites says:

    had these last night and finished them up at lunch today. they were amazing! thanks.

  68. Megan says:

    I made your recipe the other night with my own adaptions based on what I had! It was delicious! I hope you don’t mind I blogged about it.

    1. Linda says:

      Don’t mind at all, Megan! Glad your family loved them!

  69. Brittany Roy says:

    I would love to make these, but would have to substitute the eggs and cheeses. Any suggestions?

    1. Linda says:

      Others have tried ground silken tofu for the cheese and eggs…haven’t heard back how that worked, but it’s worth a shot. If, for some reason, they don’t hold together as patties, I’d scramble the whole thing in a pan and use it as a filling for tacos or burritos, etc.

      (Here is a link for suggestions of egg substitutes…scroll down a ways…

      Not too far up there in the comments is a recipe for Mock Cottage Cheese using tofu. Hope this helps!

  70. Katie says:

    i just tried these and added some spinach puree to it for my 20 month old daughter who needs more iron in her diet. fantastic! she keeps saying… mmmm! and asked for more thank you for the recipe! 🙂

  71. I had to tell you about the modifications I made to this for my cookout catering event yesterday. I “southwest-ified” them by adding corn and black beans and some fresh cilantro. I did a test batch baking them…and they stuck to the pan. I did a test batch frying them and they fell apart on me. It very likely had something to do with the fact that I rarely measure anything. 😉 Anyway, I added more egg and more flour. Then, I put foil on a cookie sheet, sprayed it with cooking spray and put it under the broiler until it was hot. I took it out and put my patties on it and cooked them at 350 until hot and firm. Once they were cooled they stayed together so perfectly that I could just throw them on a hot grill. I served them with homemade pico de gallo, but they just as easily could have been served on a bun with all the toppings. I got rave reviews about how moist they were. Thanks again for the inspiration!!

  72. Colleen Carr says:

    I love Quinoa, think I will try this although I think you should remove the Splenda as an option. In my opinion Splenda should not be used by anyone who wishes to be healthy. What about Stevia?

  73. TERESA BOYD says:

    Love the recipes

  74. Interesting I will have to try to make this into a vegan recipe, wish me luck~! 🙂

  75. Jacqui says:

    I just made these tonight.. and YUM! I did make a few adjustments, and need to work on it, as mine came out really good, but very delicate.

    My daughter has an egg allergy, so I substituted 3 flax eggs for the egg (3 Tbs flax meal and 6 Tbs water blended before adding to the mixture). This is probably why they were so delicate. They shaped well into patties, but got a bit soft as they cooked, though they did stay in a burger form. I also didn’t have any cottage cheese, so added a bit more shredded cheese, which probably contributed to the softness.

    These will definitely be going into my recipe box, and I look forward to using cottage cheese next time, to see if that makes a difference with the texture. Thank you for sharing this recipe!

    1. Linda says:

      Thanks for the review, Jacqui!

      I LOVE these and make them a couple times a month. Last night I didn’t have carrots so I used grated zucchini instead and added an extra egg white because of the liquid in the zucks. Turned out SUPER and my husband said they were his favorite this way!

  76. Lindsey says:

    sharing this recipe on my quinoa recipes post…giving you all the credit. Can’t wait to make them and try them myself…they sound amazing!!

  77. Steph says:

    I made these last night and they were AMAZING. Thanks for the recipe! I live in Holland and can’t find cottage cheese so I mixed plain yoghurt and chopped feta cheese together as a substitute. I used both carrot and zucchini for more veg and added parsley and a hot pepper just for fun. Thanks again!

  78. I just made these as well as your Tzatziki sauce… I found it on Pinterest.
    These were MORE amazing than I imagined! THANK YOU! 🙂

  79. Marissa says:

    found this on pinterest and glad I found your site! Can’t wait to try these!!!

  80. Courtney says:

    These are super yummy! I doubled the recipe – but only added 5 eggs (and I think I could have gone with 4 – as they were still a little soft/wet). They went over great with my little ones (3 1/2 and 21 months old) and my Carnivore husband. I served them like potato pancakes with a small dollop of sour cream, and a side of apple sauce, and some oranges – they were very breakfast-y feeling to me – and super yummy! great recipe!

  81. lady says:

    Wow, devo provarle!
    Si possono cuocere in forno? Non amo molto friggere, soprattutto per mia figlia che ha 2 anni.

  82. bistrobess says:

    These look lovely, cannot wiat to give them a try. Definitely a good one for Meatless Monday.

  83. J Darling says:

    Found this while the kids were playing after school and just had to make it. Used almond cheese and silk tofu instead of the cheeses, using the rest of the tofu for chocolate pudding, since daughter is allergic to dairy…as I only cook my quinoa 12-15 min and mixed this hot (it was a late last min dinner) I did not need the eggs, they made my patties too runny.

    All three of my picky eaters loved it! Kids actually ate without complaining!!!

    Thank You!

    1. Linda says:

      I’m REALLY glad to have these substitutions you great cooks come up with! A lot of people ask about it and it’s nice to hear some suggestions from those who have to deal with this on a daily basis!

      I’m thrilled that the kiddos loved the burgers and hope it becomes a fave in your house!

  84. Elizabeth says:

    I’m excited to make these! However my son has a dairy AND soy allergy, so I’m trying to figure out how to sub the cottage cheese. I used Daiya vegan cheese for the regular shredded cheese…but I’m still working on the cottage cheese substitution that’s soy-free. Anyone have any suggestions?

  85. A friend of mine recommended these and I’m so excited to try them 🙂 A quick question: Do you know what the fiber per serving is? I’m on Weight Watchers and need to figure out the points. Thanks! 🙂

    1. Linda says:

      2 grams of fiber per burger. I was surprised at that, as I thought the quinoa AND the carrot would make it higher! (I’ll add it to the recipe, too!)

      1. Took me forever, but I finally make these tonight 🙂 We really, really liked them–thanks so much for the recipe! 🙂

  86. Caitlin says:

    Thanks, these are delicious! I used coconut oil for frying, which I think is a great complementary flavor, and many nutritionists say it’s the healthiest oil for cooking because it is more stable at high temperatures even than olive oil.

  87. Pam says:

    I came across this recipe/your blog on Pinterest. I made these for dinner last night. They were yummy! My discerning husband liked them. My extremely picky 5 year old had a bite & said it was okay (which is a big deal since she will often act like tasting something new is the end of the world). While I followed the recipe last night, I like that it’s something that can be customized to different tastes & to accommodate people with some allergies. I actually just reheated one for an early lunch. Delish! Thank you!

  88. Megan says:

    I also saw your recipe/blog on pinterest and I made these for dinner last night. My son who is thirteen absolutely loved these. The only problem was that I made the recipe the night before and I had used the zucchini. The zucchini had leached out some moisture so they didn’t form a nice patty. I had to drop it into the pan with a spoon. It is probably not a good idea to make the day before but otherwise these were a big night. It is nice not to have meat every night for dinner for health reasons and cost.

    1. Alison Ghany says:


      Next time when you want to make them a head of time form them then put them in the freezer. I take them out as I need them and baked them in the oven. I just spray them with some non-stick cooking spray. Read some of the other post. There’s a lot of great ideas that people have tried. Also depending where you live you may have to add more flour. I had to. I live in Florida and it is very humid here.

  89. Terrific – thank you for sharing! We’re Gluten Free in my house so we subbed 1 Tbls Cornstarch, 1/2 Tbls Brown Rice Flour, and 1/2 Tbls Tapioca Starch for the Flour.

  90. joan chapa says:

    What’s the fiber count?

    1. Linda says:

      2 grams of fiber per burger!

  91. I made this tonight subbing out sweet potato for the carrot and using 6 teaspoons of flower since I had large curd cottage cheese. I’ll definitely be making this again! It was quite delicious! Thank you for sharing it!

  92. I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  93. Nicole says:

    These were amazing! I came across these (and your website) from, and decided to give these a try as I had quinoa sitting around and no recipe! Followed the recipe to a t and loved them – even my picky eater honey loved them too 🙂

  94. Peter Molignano says:

    Hi Linda,
    Your Quinoa burger looks downright beautiful. I’ll try it this week with the zucchini. But your list of ingredients had one very serious flaw: SPLENDA. Many people think Splenda to be a natural sugar substitute but it is most definitely not. It is a poison as bad as Aspartame. The manufacturing process removes the natural molecules of sugar then replaces them with three atoms of Chlorine. Chlorine is finding its way into many of our foods today and you must know it is in our tap water so be wary, and please inform your readers. ciao.

  95. pathtopregnancy says:

    I tried these tonight and they were a disaster. They were so sticky they stuck to my hands when trying to form the burgers, but then when frying them up, the edges kept falling apart, especially when I tried to flip them. Any suggestions? The recipe tastes great, I just can’t seem to make good burgers from it. Help!

    1. Linda says:

      Oh, no!! I’m sorry they are giving you fits. I actually don’t form them into patties with my hands…I just drop the mix into the skillet in a mound and then very slightly flatten it down. I find the lower the heat the more they cook inside, without getting too dark on the outside, before having to flip them and that makes it a lot easier.

      Adding in another tablespoon of flour would help, or cornstarch if you don’t want the flour. (The quinoa needs to be fairly dry. If, after cooking it for 18-20 minutes, it’s still sticky instead of like long-grain-rice-dry, I leave it on low heat, uncovered, for a few minutes, stirring now and then, to dry it out. But usually just sitting for awhile and cooling off takes care of that.)

  96. pathtopregnancy says:

    Ah, well, I’m an idiot. I totally forgot to add flour to the mix! I bet that’s what went wrong. I did, towards the end, start sprinkling flour on the patties and that did help so we were actually able to have the burgers last night and I have to say, they tasted delicious, even if they weren’t the prettiest. I will definitely try them again – WITH FLOUR! LOL!

    1. Alison Ghany says:

      The cottage cheese needs to be very dry. The store brand is always way too wet. You also want to make sure the quinoa is cooked very dry. I live in Florida and its very humid here. So I use a lot more flour than the recipe calls for.

      1. Brenda Reedy says:

        I used dry cottage cheese from the natural food store, worked like a charm and I added an extra egg and a little more cheese.

  97. Ashley says:

    These are absolutely delicious, thank you for the recipe! I made these for the first time last Thursday, and we liked them so much, I made them again Sunday for lunch. Very, very tasty.

    The first time I made them, it was probably the first time in years I didn’t have carrot on hand, so i chopped some spinach and used that, they were delicious that way as well, it’s definitely a versatile recipe.

    The last time I made them with both red and yellow quinoa, so they weren’t quite as pretty, but delicious nonetheless.

    Anyway, I’m a long-winded gal, but thank you again!

  98. becky says:

    Love your site.

  99. Tyler says:

    This looks absolutely delicious! But is there anything I can use as a substitute for cottage cheese? I can’t stand it and wouldn’t want to buy a container just for this recipe if the rest would go to waste. Would silken tofu work?


    1. Linda says:

      I have had some folks make them with ground/crumbled tofu and it seems to work fine. The cottage cheese does get melty and kind of helps in holding them together, so you may need to add more cheddar or another egg white. But as far as taste, I think it would be great!

  100. Shelley says:

    I have another Quinoa burger recipe and it was just okay!! So I am hoping that this has better flavor! I love reading all of the wonderful replies and hints! I am in agreement with the splenda remarks also. I am a Stevia user, so I will def. try the Stevia instead! Thanks for another great Quinoa recipe!

  101. Kim says:

    These are delicious! I saw the recipe, ran to see if I had everything and PRESTO! I left out any sweetener, they didn’t need it. I also used whole wheat flour and didn’t have green onion, so I left them out. I used olive oil for frying the first two batches. The first 4 stuck a little but the second batch stuck and fell apart. I threw everything back in the bowl, added more flour and they were fine. The last few burgers were fried in Pam olive oil, they seemed to burn a little easier. I just wish I didn’t have to fry them at all, makes such a healthy meal not so healthy. Made the Tzatziki to go on top, amazing! Thank you!!!

  102. tiffany says:

    these are amazing! i love them and have already recommended to my friends to try. this recipe is great b/c i love quinoa but don’t know what to do with it sometimes. and i love that i have enough for the week for easy meals…last night i ate it like a burger on deli flats bread, and i plan on putting it on a salad for lunch today. they’re even good by themselves!

  103. Deadrock says:

    Can you please post your recipe for Lentil Barley Stew?

  104. Mauriceloridans says:

    These were fantastic!! I rarely have success with making veggie type burgers the always fall apart on me, but these were perfect!! I used leftover porridge I had made for breakfast with quinoa, millet and amaranth. Thank you so much for this great recipe!

  105. seainspanish says:

    Yum Yum Yum!
    I made them and they are wonderfully delicious. I doubled the recipe and tomorrow morning I’ll be having them for breakfast with a poached egg on top!

  106. Annie says:

    would it also work with Buckwheat ?

    1. Linda says:

      Yes, I think they would work with buckwheat. Originally I made these with cooked rice…and as long as it’s not too dry (for the stick-together factor) they would be really great! Thanks for the suggestion…never thought of using that!

  107. Gabriella says:

    I made these burgers yesterday. I have added some fresh coriander, flat parsley, red pepper, fish sauce, lime juice and Dutch old cheese.

    They where so good. I’m gonne make this burgers more often. Thanks for sharing this recipe!

  108. Donna Baker says:

    thank you for sharing – made them for dinner and we both love them! congrats on your weight loss, you look great!

  109. Julie Garland says:

    I’m making these today. What are the cakes topped with please :O) I am hoping to serve these as an appetizer to my very healthy sister and her husband.

    1. Linda says:

      In the photo it’s just plain sour cream…not very exciting, but yummy!

  110. Robin says:

    I made these today and I must say that they were not picture perfect like yours! They did taste good though and it was a nice alternative to the boring ham sandwich I usually have for lunch. As a tip for others, try using an ice cream scoop to place each portion in the pan and then flatten out a little. Or you can cook it more like ground meat and make burritos or put in a pita pocket too!

  111. Brenda Reedy says:

    I made these for dinner last night for my husband, 2 kids and myself. The kids were divided, one loved them and one said they were OK. Hubby and I loved them….easy to make and mine turned out beautifully. Will add these to our repertoire and I’m going to share it with my sister in law, she loves Quinoa

    1. Brenda Reedy says:

      Oh yeah, and I also used Dry cottage cheese from the natural food store, an extra egg and more cheese and instead of regular flour, I used whole wheat as we’ve switched to all whole wheat stuff and they were fantastic.

  112. I made these for dinner last night with the Tzatziki sauce and a side salad. I have a meat & potatoes husband and babysitter and two picky boys – so nobody was more surprised than I was when they were a runaway hit. Thanks for the great recipe!

  113. Jasmine says:

    These look great! Have you ever tried to bake them?

    1. Linda says:

      I haven’t baked them, but a friend of mine did and said they worked great.

      This is what she did: ” I added more egg and more flour. Then, I put foil on a cookie sheet, sprayed it with cooking spray and put it under the broiler until it was hot. I took it out and put my patties on it and cooked them at 350 until hot and firm. Once they were cooled they stayed together so perfectly that I could just throw them on a hot grill. I served them with homemade pico de gallo, but they just as easily could have been served on a bun with all the toppings. I got rave reviews about how moist they were. Thanks again for the inspiration!!”

  114. Mandy says:

    These were amazing! I made them for supper tonight and the kids and my husband loved them! The only problem was that I didn’t make enough! Thanks for the great recipe!

  115. Christi says:

    Can this be made with wheat flour? Is the sugar necessary? Thanks, I can’t wait to try this recipe!

    1. Linda says:

      Whole wheat flour – if it’s finely ground – would work fine. It’s simply a binder and the white is more “pasty” so that helps hold them together, but whole wheat would also give a nice nuttiness to the flavor.

      The sugar/Splenda isn’t absolutely necessary. I just use a little sweetener in my savory recipe to bring out the flavors – much the way salt does in desserts and such!

      Hope you love them, too!

  116. Don’t know if u will read this reply to post from a year ago, but I just made these today, YUMMY!!!!!!!! I had some trouble with the patties sticking though, at first I realized I forgot the flour, then I added it, still was sticking like glue-gloppy mess. I was sooo irritated I nearly did what I seem to always do and pop it under the broiler to get it “crispy” only to have yet another sticky gloppy-gluey mess.

    So I let cleaned the pan yet again, I was beginning to think I can only do recipes like this with a non-stick pan grrr!, but I persevered and remembered that when cooking meat u have to wait for the sear to happen b4 u flip or u will have a sticking issue. So I waited longer than I wanted fearful I would have a burnt on sitcky-glooey-glop mess..yet I was able to flip without sticking and it was fabulous!!!

    I wonder if perhaps I added extra T or 2 to the mix if that helped somewhat or bc I didn’t flatten at all-maybe I was making it stick, or just letting crust up browner than I thought helped-maybe all of the above? But when I look at ur patties they look just like mine and did I mention how much I LOVE THEM??? Even my 17 month old son ate them up, YUM, YUM, YUM!!!! I will be making these regularly and I will make extra Quinoa just for this recipe.

    BTW, I used 3/4 C zukes -squeezed and 1/2 C carrot, grated garlic rest as u stated in recipe…oww yeah when I make Quinoa I add crimini, carmelized onions, grated garlic, salt and pepper, parsley, in beef or chix stock–soo good!!

    1. Linda says:

      Yes, I am notified of all comments…and THANK YOU for taking the time to write! I’m so glad you got them to work and they turned out yummy. And I LOVE the ideas you gave. The flavored quinoa is so fabulous, I bet! I will try that next time. I just made these a couple days ago – it’s one of my recipes that I can’t seem to go very long before having to make them again!

  117. Looks amazing! I love quinoa! What a great way to use it!

  118. Tasha says:

    Do you think these would hold together well if I tried to make them into meatballs instead?

    1. Linda says:

      I do think they would be great meatballs…might not be perfectly round, but still super. I would fry them first (or bake until done) because the mixture is soft enough that it would fall apart when just dropped into a sauce or gravy, etc.

      1. Wow, meatballs would be great!! Going to try that next time!! I made these tonight & the whole family loved them. Need to get a tzatiki recipe.

  119. Holly says:

    What does 2 rounded cups mean?

    1. Linda says:

      I mean to scoop up the cooked quinoa into a 1 cup measuring cup and then add some more on top to overfill it so it’s probably two or three tablespoons more than 1 cup.

      If you use all the quinoa that you make (if you make if fresh for this recipe) that is about two rounded cups.

  120. Pingback: quinoa cakes «
  121. Laura Swink says:

    These were great!! I did double the flour and that helped with constituting them as they fried in the pan – easy to turn after that!!!
    Thanks for the recipe!

  122. J says:

    iam planning on making these in a few days, just wondering if you know if they freeze well? Thanks!

    1. Linda says:

      Yes, the burgers freeze great. I usually cook the whole batch up and then freeze, but I’ve heard of people forming them into patties and freezing before cooking, too!

      1. Kellie says:

        What about putting the uncooked mixture into muffin pans, then freezing them?

        1. Linda says:

          That would be a great way to have them keep their shape and then pop out to cook. Thanks for the suggestion!!

  123. Robin says:

    Love these! I switched the cumin for seasoned salt and added a little bread crumbs. I even used an ice cream scoop and baked a tray of these, to have as appetizers. Yum!

  124. SimpleSue says:

    Thanks for this post!

  125. JenErin says:

    I found this recipe on Pintrest and had to try it. I’m glad I did, it’s my new favorite. I have burgers the night I make them and then eat the leftovers for breakfast until they are gone. Very, very good!

  126. Adri says:

    Oh, my gosh… made your recipe last night and they are fantastic!! My meat-and-potatoes-loving boyfriend ate four of these quinoa burgers, and it’s a new favorite for us.

    Is there a better way to reheat them? Perhaps wrapped in foil in the oven? I tried microwaving a leftover burger and it got a bit soggy (but still tasted fine).

    1. Linda says:

      I have reheated them in the toaster oven – just laying on a foil or baking dish…could try under the broiler for a few seconds to crisp them up a bit.

  127. Mindy W says:

    Made these tonight and 2 out of 3 liked them. (I think the 1 would like it if I leave out the green onions.) For my own family, there is no way I could call the burgers- so we’ll be calling these quinoa patties. Thanks for giving us some variety to our meals.

  128. chelsea says:

    These Quinoa Burgers are my new favorite food!!! I make them ALL the time now!! They are the best for a dinner with some homemade fries or pierogies or on top of a salad!! So good!! thank you!

  129. Vegetarian Salmon says:

    Brilliant. With a jar full of quinoa in my pantry, I will be trying this soon. Thanks!

  130. Janet Elgie says:

    fantastic just the way it is… thanks really enjoyed them!!

  131. April says:

    I made them today. They didn’t turn out like the photo but they were very yummy. This was my first experience with quiona. I think I should have cooked it in less water and then the mixture would have been better. Thanks for the recipe. I look forward to trying it again.

  132. Cheryl Lotfy says:

    These look amazing! I scrolled thru all of the comments and I’m suprised no one has asked about baking them instead of pan frying! Have you ever baked them in the oven before? Any suggestions for temperature level and time to cook?

    1. Linda says:

      I think they’d be fine that way. As long as the pan was spritzed with some oil or PAM. And then maybe flip them half way through for a crispier “crust”. About 350 for 25-30 minutes should do it, depending on how thick you’d make them.

  133. Looks yummy! You mentioned quinoa cooks like rice. Could I cook it in a rice cooker instead of on the stovetop?

    1. Linda says:

      Yes, you can cook quinoa in a rice cooker. I’d do it on the white/long grain rice setting and start at 20 minutes for the white quinoa. The black or red may take longer, if you use those.

      I hope you love the burgers!!

  134. Nicole says:

    I came across this recipe on Pinterest and so glad I did! Great supper and they’re going to be perfect for lunches this week!

  135. ang zumba says:

    very healthy ingredients, although it is olive oil, it is still fried in oil. I froze some uncooked ones, and will try them on the grill… hoping to emit frying them in oil. Anyone tried this???

  136. Jessica says:

    What type of flour is used?

    1. Linda says:

      I use all purpose or unbleached white. Anything that is finely milled to help with the binding and holding together of the burgers is best. Flours like soy, quinoa, rice, even cornstarch…anything would work.

  137. Caroline says:

    Making this right now and they smell great. However, they are falling apart and flat. I’ve had this problem before when making vegetarian burgers. What am I doing wrong?

  138. Caroline says:

    P.S. I added corn starch and that didn’t work either. :0/

    1. Linda says:

      The only thing I can think is the quinoa was not as dry as it gets sometimes, or the eggs are larger…although that should help them set up.

      Mine are pretty dry before cooked – like cooked oatmeal texture, sorta. Maybe add more quinoa? I’m sorry they aren’t working well! But hopefully they taste yummy!!

      1. Caroline says:

        Thanks Linda. Next time I think I’ll use left-over quinoa or let it sit longer. Although I had trouble keeping them together, they were delicious.

  139. i have to say..i saw this (and i’m not even sure how i found this..) back before thanksgiving…i’m on WW’s..and also dont eat meat as well as many other “proteins”..this was such an AWESOME recipe…..i’m about to make another batch (holidays have messed up eating a little lol)…i did cook two patties after making…and premeausured and froze the rest..but didnt do well trying to cook them as patties…i like the crispy i’ve just flopped them in the pan..and have it like scrambled quinoa…it works..and still tastes good..not sure what i’ll do on this next back to still be able to eat them in patty form…havent decided lol…but i wanted to leave a comment at how much i love these!

  140. Tracey says:

    Excellent recipe!! I not only love it for myself but my 11 month old baby loves them as well! I made a batch and froze a bunch and they are my go to food!

  141. janie says:

    Just made this a few minutes ago. LOVE IT! when I first showed my husband the recipe, he made a face but now absolutely enjoying it. Even my 3 & 5Year old are enjoying it.

  142. Lori Butler says:

    Read lots of the feedback on these but i have to differ my opinion. I found them very bland! I am going to work on the recipe and kick them up a notch.

  143. Annie Yugovich says:

    Thank you, thank you, thank you!!! I made these for dinner and everyone – from my husband to my 3 yo – LOVED them! Had to make them again just 3 days later 🙂 Thank you for a healthy and delicious recipe!

  144. Megan says:

    I found this on pinterest and was drooling over your gorgeous photos! These are such a great idea. I posted my adapted version on my blog:

  145. Roxana says:

    I made these into dessert spoon size fritters as an appetizer. I also added a handful of chopped fresh coriander (cilantro) and a dash of chili powder. Delicious!!!!

  146. Candice says:

    I made these, they are delicious! I had to change the recipe a little though. I added alot more flour until they had a thick enough consistency to form into a flat burger patty. I also drained the mixture in a mess strainer before adding the flour. I used canola oil enough only to cover the bottom of the pan and kept it on low, they turned out perfectly.

  147. Brittney says:

    This burger was DELICIOUS! Thank you so much for sharing the recipe. Yum yum yum!!

  148. Pingback: Quinoa burgers
  149. Pam says:

    I would really like to try making these burgers but I”m not a fan of cottage cheese…any ideas of a substitute??

    1. Linda says:

      As a sub for cottage cheese I would use Ricotta in the same measurement. It’s possibly a little more moist than the CC, so adding in another tablespoon of flour MAY be needed.

      Some have also used finely crumbled tofu!

  150. Does anyone have a good Tzatziki recipe to use with these quinoa recipe?

    1. Linda says:

      I’m so glad your family loved the burgers. It’s so nice to find something everyone will eat!

      I do have a tzatziki recipe…one of my favorite things, ever!!

  151. Keri says:

    Is there any substitute for cheese and cottage cheese? and can I use whole wheat flour instead of enriched white flour?

    1. Linda says:

      People have used crumbled tofu in place of the cheeses and said it worked well. May have to add another egg (or egg white) since part of the binding comes from the cheese. And yes, whole wheat would be fine!

  152. Morgan says:

    loved this! have made them several times and blogged about them twice! here’s my most recent adaptation of the recipe:

  153. Elisha says:

    Thank you for such an amazing and healthy recipe! I just discovered quinoa was trying to figure out how to include it in our meals. Even my husband and in-laws, who are skeptical of healthy and new foods loved it. It was super filling, light on calories and delicious! Your sauce recipe was also brilliant! I can’t wait to try more of your recipes!

  154. look delish! i must try these 🙂

  155. dddiva says:

    These look amazing – thanks for sharing.

  156. kathleen says:

    Found you via Pinterest! I finally got around to making these tonight… well, kind of…
    First off, our grocery store didn’t have plain quinoa, only a preseasoned wild rice/quinoa box mix, so that’s what I used. Cooked the quinoa/rice per package instructions. Then, I subbed plain greek yogurt for the cottage cheese (which I rarely purchase), mozzerella cheese for cheddar, and used the shredded zucchini. Left out the green onions, didn’t have any. Even with all those substitutions, these came out fabulously – held together perfectly in the pan and taste great! This is my first time with quinoa and I’m so glad I tried your recipe first, it’s great!!

  157. Lisa says:

    This is soooo delicious, definately going into my meal rotation. I served it on a large piece of lettuce with red onion, pickles and a mayo/ketchup mix, YUM!! Thank you for a wonderful meatless recipe.

  158. Noon says:

    In the ingredients…is that 2 cups of COOKED quinoa, or should I cook 2 cups of quinoa?

  159. Noon says:

    Oh shoot, I am sorry, I don’t know why I didn’t see that the directions said COOKED. duh! SORRY!

  160. Noon says:

    I did! I made them for dinner and my husband and I loved them. Thank you so much for this recipe! I needed more ideas for quinoa!

  161. Ingrid says:

    I’ve just recently discovered quinoa and absolutely love it, thanks for this great recipe, I’ll be making it tonight for dinner! x

  162. melody says:

    Am eager to try this minus the sugar to sugar substitute.

  163. darbykai says:

    Is there a secret to cooking them so they don’t fall apart!?! Some turn out great others are a mess! Should they be cooked slower on low heat or fast?

  164. Anjie says:

    This recipe is DELICOUS! I loved the burgers. I topped it with some goat cheese, spinach… yum! Thanks for sharing!!

  165. Jo Petersen says:

    Made half a recipe of this tonight so in case I didn’t like it I would only have to throw away a half a recipe. It is AWESOME and I could have eaten all of it. A friend came down and tried one of the patties and loved it too. We both came up with a bunch of ideas on different variations to try. Going to be trying lots of quinoa recipes.

  166. Karyn says:

    I am always looking for a high protein meat substitute! these look amazing. I am adding them to my must make list

  167. S says:

    I just made these and they are delicious!
    I had mine with mustard as it was the only thing in the fridge, so yum 🙂

  168. torrey says:

    I bought quinoa a while back but wasn’t too fond of it as a side dish so I was happy to find this recipe. I didn’t fry mine in oil, instead sprayed the pan. Even my bf said it was pretty good and he doesn’t like anything healthy. I measured each one in 1/4 measuring cup but somehow I got 15 instead of 10. Will probably have to put two on a roll instead of 1 since they’re smaller, but they’re still delicious and I’m so excited to have something to pull out of the freezer for myself when my bf wants something fattening for dinner 🙂

  169. Pingback: Good, Clean Fun
  170. Linda E. says:

    I would love to try these minus the cottage cheese. Any suggestions
    for a cottage cheese substitute?

    1. Linda says:

      If you want to be dairy free, some have suggested crumbled silken tofu. I’ve not tried it, but on vegan forums they suggest as a sub for cottage or ricotta cheese. But ricotta would be wonderful, too!

  171. I am anxious to try this! If it is only 1/2 as good as it looks it will be a new favorite! Where can I find Quinoa?

    1. Linda says:

      I buy it in bulk at my local Winco grocery store. Most places now carry it by the rice or beans – possibly near the pasta. It’s readily available at more ‘gourmet’ or health foods stores, also!

  172. Pingback: Quinoa Burger
  173. Pam says:

    Bought some quinoa at Bulk Barn today and made these for the first time tonight and I liked them. Even my meat-and-potatoes husband said they “weren’t too bad” and that he would eat them again. : )

  174. colleen mckee says:

    Looks yummy!!

  175. LisaH says:

    I had pinnd these on Pinterest a few months ago and finally made them today. WOW! Amazing flacor. I didn’t have cheddar do I used feta instead. Will be making again and again. Love that it makes so many and I can stash them in freezer for breakfast and lunches during the week. Thanks!

  176. Heather says:

    If you cover the burgers while cooking they firm up much nicer and make them much easier to manage and eat!

  177. Beth says:

    Found this on pinterest, and would love to use greek yogurt instead of cottage cheese…has anyone tried this with any success? I saw one post above about it, but nothing else. Thanks!

  178. Aggie says:

    I just found these on pinterest today and am so glad I did! I have yet to try making my own veggie style burgers at home and have no reason why. These look amazing and I have them on my list to make this week!! Glad I found your site!

  179. Jaime says:

    Just made these for dinner! Our first time ever having quinoa! My kids and husband lovvvved this recipe !! Thank you!!

  180. Melissa says:

    Found this recipe on Pinterest. As a vegetarian, I always appreciate a new, healthy protein option. I made half a batch to try them out, and I loooved them! These will be added to my regular menu and will be stocking up my freezer. Thanks for a great and healthy recipe!

  181. Denise says:

    I made these burgers today. Very tasty. Would love to make them again IF I didn’t have them fall apart when I went to flip them over. Cooked a minute longer and burger would stick to pan and still fall apart.
    For me, the burgers took longer then 4 minutes per side.
    What am I doing wrong?

    1. Linda says:

      I’m not sure why some have more difficulty with them falling apart. I’m wondering if humidity or altitude has something to do with it. Or how much moisture is left in the quinoa. ??

      If they do that for me I add a little more flour or another egg white and that helps a lot . I cook them on fairly low heat so that they set up throughout the burger before I have to flip. If it takes longer that’s fine, turn the heat down low enough that they can just get golden but the egg cooks on the inside and then flip. I hope this helps…and I’m glad you liked them!

  182. Reblogged this on Yes, I Said Minnesota and commented:
    Andrew is going to make this tonight!

  183. Christine says:

    Made them last night and loved them! I wanted to have some cold for breakfast but I wanted them for supper. My first fell apart but then I turned down the heat a little and left them longer. My mom thought they were great also! The recipe is a winner!

  184. kjbennett81 says:

    Looks super yummy! I love quinoa!

  185. Yes, Please! And so good for you too, sounds amazing. Can’t wait to try it~

  186. I’ve just started using Quinoa in my recipes – I didn’t know this, but there are different types of Quinoa. What type did you use in this recipe? White Quinoa?

    1. Linda says:

      I used white, yes!

  187. Another question…do you rinse your quinoa before using and if so, what method do you use?


  188. Sydney says:

    Great recipe! I skipped the cottage cheese and added some sour cream and panko bread crumbs! Sooooo good!!! I also made a simple sauce for the top….mayo, lemon juice, salt and pepper! Delicious!!

  189. Emily says:

    Made these for dinner tonight and they were SO GOOD! My 7 year old absolutely loved them and asked for seconds! Thanks!

  190. Kat says:

    I just had these and absolutely loved it. It almost has a lamb taste to it.

    This is really great for my family, who refuse to believe meat substitutes can be delicious.

    So glad I found this blog … I cannot wait to try more.

  191. Jenna says:

    I attempted to read thru the comments so I apologize if it’s been asked and answered. Can these be baked instead? Also, what method and luck have people had reheating?

    1. Linda says:

      People have baked them…formed into patties laid on a greased (or sprayed with PAM) baking sheet and baked at 350 for about 25-30 minutes or until firm. (I might broil them for a minute or so to crisp and golden them up a bit…if they needed it.)

      I reheat mine in the microwave, but on foil in a toaster oven would be great, too!

  192. Elaine says:

    Have made it twice with black quinoa!! Love them!!

  193. Laura says:


    I found this site on Pinterest, the burgers look great!! And I love quinoa 🙂
    Since I live in Belgium, we don’t have “cups”.
    Do you have an alternative measurement? Maybe in grams?

    Can’t wait to make them!!

    1. Linda says:

      Oh, gosh! I’ll do my best…this should be pretty close!

      2 rounded cups – approx 400 grams cooked quinoa
      3/4 cup – 100 grams shredded cheddar
      1/2 cup – 113 grams cottage cheese
      1 medium carrot OR 1 zucchini, grated (squeeze excess liquid from zucchini)
      3 eggs
      3 tablespoons – 24 grams all purpose flour
      2 green onions including white parts
      1/2 teaspoon – 2.5 ml sugar
      1/4 teaspoon – 1.5 ml black pepper
      1/4 teaspoon – 1.5 ml ground cumin
      1/8 teaspoon – 1 ml salt
      1/8 teaspoon – 1 ml garlic powder

      1. Laura says:

        Thanks Linda for the effort,

        I will give it a shot and let you know!!
        Can’t wait 🙂

  194. AvocadoPesto says:

    I’ve never made quinoa burgers before but these sure sound delicious! And i LOVE both tzaziki and the mayo ketchup combo. Yum!

  195. Denise says:

    Love the quinoa burgers! I will make these again. 😉
    Thanks Linda for the great recipes! 😉

  196. Sam says:

    Delicious! I subbed Greek yogurt and 1 cup of finely chopped sweet mini peppers + added more seasoning and they turned out so good! Even my meat loving husband agreed (as did my 2 year old). Yum yum!

    1. Denise says:

      Did you substitute the cottage cheese with the Greek yogurt? I don’t have cottage cheese at home and was thinking of just this type of substitution.

  197. Shari says:

    Made this tonight and I loved them. I used an ice cream scoop to scoop which worked perfectly. I then got 12 burgers. I might use a little less even next time to make them just a bit crispier. Also, I would not put the splenda into the tzatiki, not necessary and I will probably 1/4 increase up on the spices in the burgers. Very yummy.

  198. Hi! Is there anything to use instead of cottage cheese? I do not care for it 😦 These sound so delish and I NEEED to make them but I just can’t bring myself to use cottage cheese.

    1. Linda says:

      Ricotta would be wonderful in these, as well. Even crumbled soft tofu, if you care for that, is a great alternative!

  199. Kim Neppl says:

    Would I be able to cook these on a George Foreman grill? I cook tuna patties on there.

    1. Linda says:

      I’m not sure how these would work on the George Forman. They are quite moist and I think they might squish too flat. Maybe if they had chicken or crab chunks mixed in…but they are still very soft!

  200. cathy says:

    ok I thought I messed up somewhere 😉 I used the whole 2cups of quinoa (cooked) so of coarse thats mostly all I tasted…..ok gonna have to try again..

    I tried a recipe from The show ( The Chew)

    portabello mushrooms, eggs, wheat bread crumbs,brown rice, onion and some seasonings they were Amazing!!! haven’t bought frozen veg patties since 😉

  201. Laura says:

    These sound fabulouse, but where do you find Quinoa? I looked by the rice, but couldnt find it. Does it come in a box, jar, bag?

  202. Kristen says:

    I recently found this recipe on Pinterest while looking for different meatless meals to make my family while we celebrate Lent. A fish fry every week gets boring and expensive. We made these today and everyone (which includes my husband, a 1 year old and a 2.5 year old) loved them! Thank you very much for this recipe! 🙂

  203. Amee says:

    I looked through a quite a few of the comments before asking so I apologize if this has been asked a million times already…do these freeze well?

    1. Lindaa says:

      These do freeze well. I like to cook them all at once and then stack between wax or parchment paper and freeze. But you could also form them into patties on a parchment lined cookie sheet – allow to freeze solid and then put in bags.

  204. Jen says:

    I made these last night and they were so good!! I featured them on my blog with a link/credit to you- hope thats okay! If you are not okay with that just let me know. Thanks again! You are talented.

  205. susieqsinger says:

    These are awesome!!! I added some cilantro and about a 1/2 cup of breadcrumbs. My fiance loves them too!

  206. Andrea says:


  207. amber says:

    what sauce did you use on top?

  208. Jana says:

    Are they frozen already cooked? Or can you freeze them just formed and cook them later.

    1. Linda says:

      You can do both, Jana. I’ve frozen them cooked only, but people have also formed them uncooked into patties (I would separate with waxed paper).

  209. Eric Bauer says:

    I can not wait to have my 2oz fake burger tonight…..please everyone, read the nutrition, sounds super healthy if you make 10, 2 oz burgers……..very misleading.

  210. Natalie says:

    I made these tonight and they were awesome! I substituted gluten free flour for the regular flour and kept everything else the same. Loved it. Definitely a keeper! Thanks for sharing.

  211. Jody says:

    These were fabulous. I added a few teaspoons of curry powder and a few shakes of chili flakes to the last few patties – even better!

  212. Miss Chung says:

    great recipe!

  213. Excellent recipe. We’ve made it twice and the second time I realized i didnt have any green onios so regular onios worked perfect as well. Keeper…..

  214. Heidi says:

    I made these for dinner tonight – the taste was FANTASTIC, but they did not stay together at all. Almost like Quinoa fried rice. Any suggestions?

    1. Linda says:

      I’m so sorry they didn’t stay together. If I find they are acting up I will add a little more quinoa, if I have some more leftovers…or an egg white with another tablespoon of flour.

      The mixture should be fairly thick and hold it’s shape in your hand when you make a patty…not super THICK, but not liquidy-falling-apart. I hope this helps!

  215. Rachel Finley says:

    This is THE MOST DELICIOUS QUINOA-THING I have ever made.

  216. shila says:

    Hey guys…the recipe sounds fantastic…how should I serve them? Is it good in burger form..with mayo, etc. or like a potatoe pancake? And dressing ideas? thank you!

    1. Linda says:

      I have served them as burgers and they work wonderfully. With all the fixings I like them…and my kids grew up on these (only with rice instead of quinoa)!

      Now I skip the bun and have another burger instead…still all the goodies on top, though!

  217. Jay says:

    Shila, it looks as if you can serve it as appetizers and/or also you can make them into (if made large enough – you can serve as burgers, if smaller in size – you can serve as sliders) either way, looks great and I bet it tastes great too.

  218. Stephanie says:

    So, if I wanted to try the rice burgers as you stated, I would use this same rice & just sub the quinoa for rice ? Any kind of rice ?
    I have never heard of this ?!

    1. Linda says:

      Yes…that’s all I did to my recipe. Sub out the quinoa for the same measurement of rice. I like the regular long grain, but if you wanted to use brown (or a combo) that would work, too. For these, I liked to cook the rice just before making the burgers rather than use leftover, which can become super hard and dry.

      If you find they won’t hold together, add another tablespoon of flour or an egg.

  219. SharonW says:

    Just made these for lunch as written. Excellent! I think next time I’ll use whole wheat flour, and maybe a little more of it to make the batter a little stiffer.

  220. This is soooo god. Thanks for sharing!

  221. sewenchanted says:

    I just made these with the zucchini. They were a total hit. My husband kept saying how much he liked them. I used a cookie cutter in the skillet to keep them round (the same one I used for biscuits). BTW, they taste great with avocado.
    Thank you for sharing.

  222. just curious could I use egg whites instead?

  223. Joe Byer says:

    This looks great… so glad I found it on pinterest! I didn’t read all the comments, so this may be a repeat, but… I did see someone say they converted them into crab cakes, but while I wasn’t thinking that, I did think that these would probably be amazing with some remoulade sauce and a spinach salad like you would find crab cakes.

    Also, something that I like that you may want to try: I cook wheat berries and quinoa together in a veggie beef stock by Better Than Bullion to make my own “ground beef” for the best chili you’ve ever had. Tons of good things, nutritionally, same texture as meaty chili.

    Thanks for a great looking recipe, I’ll be watching you! Lol.

  224. Joe Byer says:

    hmm… now that I’m scanning a few more comments, I’m envisioning these as little bite size “meat” balls that could be sauteed and then covered with all kinds of fun things from bbq sauce and grilled pineapple, to a tikka masala with some roasted root veg on the side… I am seeing this as a serious staple in my kitchen!

  225. Briita says:

    these were amazing! I added a little chopped red bell pepper and used a bacon cheese. Thank you!!!

  226. Mimi says:

    These were so wonderful. Served them with your fry sauce. Hubby had them on a bun with all the trimmings. I ate them with only fry sauce. So tasty. I read the comments beforehand, so added 1/4 cup less water to the quinoa when cooking it, plus 1 more Tbls of flour. Almost held together perfectly. Husband doesn’t think it’s a meal without meat, but I got a number of thumbs-up while he was chewing. Served with your Chinese Cabbage Salad. Yummy Yum.

    We are just beginning to eat 2 meals per week Vegetarian. What a wonderful way to start out.

  227. maria says:

    I hope this hasn’t already been asked:
    What can I use instead of cottage cheese? Not only is my family gluten free, but also dairy free. Any suggestions?

    1. Linda says:

      Some people have suggested trying crumbled tofu to replace the cottage cheese. I’ve not done it, but I would also add maybe another egg white or whole egg…maybe. The cottage cheese does have some binding properties, so that MIGHT be needed. There is a mock cottage cheese recipe that sounded good, too!

      Tofu Cottage Cheese

      1 pound firm tofu
      1 tablespoon olive oil
      4 tablespoons fresh lemon juice (1 large lemon)
      1 tablespoon tahini (optional)
      1/2 teaspoon sea salt

      Divide tofu in half. Place 1/2 in blender or food processor with remaining ingredients. Puree until smooth. Place other half of tofu in bowl and mash with fork. Pour blended tofu mixture into bowl and stir to mix.

      Makes 2 cups

  228. Doreen says:

    I made these quinoa burgers and they are delicious. I could not get enough of them, But what kind of sauce should you put on top.

    1. Linda says:

      Anything that sounds good to you is great, but I’m particularly fond of the Tzatziki sauce – the recipe is linked in the description (under the first photo) above!

  229. Shawn says:

    Has anyone tried freezing the leftovers? Is this a good idea with the eggs?

    1. Linda says:

      Shawn…these freeze very well after cooked. I wrap them individually and then can take out one or two at a time. Perfect gently reheated in the microwave or wrapped in foil in the oven.

      Some folks have talked about freezing BEFORE cooking, and that would work too. I would freeze them formed into patties on a baking sheet covered with wax or parchment paper. Leave until frozen solid and then wrap individually, as well.

  230. Erin says:

    These are delicious! Even my meat-loving fiance enjoyed them!!!

  231. Thank you so much for what looks like what will be a favorite recipe at my house. As a lover of all things quinoa, I am excited to try it. This will be something new and different for us. I will have to skip the sweetener and the flour to make it gluten free and low on the glycemic index, but I think it will still work out fine. Thanks again. Is is okay for me to pin this post on Pinterest and link it to your blog to spread good word of you there on Pinterest?

  232. Casey says:

    I’m ready to open a box of quinoa to try these…but I never heat olive oil, so I’ll be using coconut oil to make these even healthier! Love all your recipe ideas!

  233. iggy says:

    I made this with carrot and it was a huge hit. so delicious! thanks.

  234. I LOVE LOVE LOVE these burgers! I made them, put them on parchment uncooked, froze them and then just let them thaw a bit and threw them in a pan. I love them on my 100% WW air buns with 1/2 an avocado sliced on top and a table spoon of greek yogurt. Also for people looking out there – Costco now carries a 4lb bag of organic quinoa for $9.50!

  235. Leslie says:

    Just made these for dinner tonight and they’re really good. As a note though, they make WAY MORE THAN THE 10 burgers the recipe claims. I made them exactly as the recipe states, and used a 1/4c measuring cup like the recipe states, and came out with more than 20 burgers! *faint*

  236. Melody Klees says:

    Cant wait to try these never tryed quinoa before they look so good wher do you find quinoa at in the market ?

    1. Linda says:

      I hope you love the quinoa burgers/patties!!

      You can find quinoa in most bigger grocery stores, either by the rice/beans or pasta. Most often it’s in the “health food” section. Someone told me that Costco now carries it, but, of course, it’s a HUGE bag!!

  237. Amy says:

    I made these the other night and my husband and I LOVED them. I made 4 patties, one for each of us and then a couple left over for lunches. Then with the leftover quinoa mixture I made little quinoa nuggets for my 3 year old. I just formed little nuggets and baked them on a sheet pan…I can’t remember now, probably around 400º for 15 minutes and I flipped them half way. I ended up with a bunch so they are now in my freezer waiting to rescue me from having to cook dinner or make lunch on a day I’m just too tired or busy. Thanks for sharing this recipe.

    p.s. I get quinoa for dirt cheap from a local co-op but I have also bought it at Costco for a really great price as well! It is a big bag but it lasts forever 🙂

  238. Kristen says:

    I tried this absolutely deicious recipe and both my husband and I loved it! I am wondering how to flip it though. I dont know if my mixture is too wet, but I find that they fall apart when I try to flip them. Anyone else have this problem or am I just doing something wrong?

    1. Linda says:

      It could be that you need to add another tablespoon or so of flour or even cornstarch. The mixture should be fairly thick and hold together and stay formed when you make a patty in your hand, without leaving you super sticky-icky.

      What I do, too, is cook them at a lower temp for LONGER before flipping…this helps the egg cook through and they are still golden-brown without burning and flip easily. Hope this helps!!

  239. lilliancooks says:

    I can’t wait to try this!!! And I’ll probably blog (brag) about it afterwards!!!

  240. Diane says:

    This is now my new favorite veggie burger! They were a little thin, I will work on making them thicker next time (I cut the recipe in half since I wasn’t sure if we would like them so my proportions were off). Cooked them low & slow in a garlic flavored olive oil and had no problems flipping. Topped them with roasted red peppers, spinach, sprinkle of parm and basil mayo, yum!

  241. Tony says:

    I’m not a vegetarian but these were very good! I only had cheddar and chives which I used alot of (no carrot zucc or cc) but they turned out great. Went really good with pork chops and beets 🙂 Thanks for the great idea.

  242. Stacey says:

    I am literally eating one right now and I am IN LOVE. They are SO good, flavourful, amazing. I like them better without the tzatziki actually, the flavour in these babies are outstanding!

  243. lilliancooks says:

    I just tried this and its VERY tasty!!! It reminds me more of a fritter than a burger, but I LOVE it! The nutty flavor of the quinoa is amplified when fried…lol thats a very catchy phrase isn’t it! The only change I made was to use fat free cream cheese instead of the cottage cheese and I added in a palmful of grated yellow onion (squeezed)…can’t wait to serve this to my family tonight! Thanks for this gem of a recipe!!!

  244. Linda says:

    Just made these today for the 2nd time and I made adjustments to the recipe – I only used 2 eggs, I use 1/2 shredded carrots and 1/2 zucchini shredded. I used 4% breakstone cottage cheese, because that’s what I had and also shredded baby swiss, because I had that from a quiche. I added garlic pepper in place of plain pepper. I also cook the quinoa with a vegetable bouillon cube so leave out extra salt. I put the mixture in the frig to cool before I lightly sautee’ each “burger”. I have dusted the burgers with light flour and that seems to help them stay together better. Hope these tips make a difference for you!

  245. sewenchanted says:

    Just made these again. This time I used a combo of carrots and chopped fresh spinach. I cooked some in a skillet as directed and the rest in parchment lined muffin tins. Both are delicious! BTW, I forgot the sugar both times; what is it for? Thanks again for sharing your delicious recipe.

    1. sewenchanted says:

      I forgot to add…I baked the ‘muffins’ at 375 for about 30 minutes (the top should brown a bit).

  246. Paula dunbar says:

    I will be the only one eating these. Will they freeze well or should I plan on eating these for 10 days.

    1. Linda says:

      They do freeze very well. I wrap them individually in sandwich bags and throw them in the freezer!

  247. austreberto says:

    A friend shared this blog with me. I’m going to cook it tonight! First time working with quinoa!

  248. Ingrid says:

    Has anyone tried to barbecue these patties? I think the flavour would be amazing but would be afraid they’d fall apart from the comments above.

  249. Morbidia says:

    Made this tonight, but with a pound of ground bison as my husband has to have meat. Then I added the recipe to to check the calories- there’s only 212 in each patty! I used a 1/2 cup to divide the mixture and it made 16 patties. I loved it! Thanks for the recipe!

  250. Alison Ghany says:

    I made this recipe again. This time I added canned salmon to it. I’ve made it with canned crab meat. Its just like having crab or fish cakes. Adding the crab or salmon will increase the calories but it will also up the protein. The crab has a lot less calories than the salmon.

  251. Samantha says:

    Recipe is great! made them for lunch and they were a big hit. Love the crunch on the outside. Thank you!

  252. Susan says:

    Added 1/2 a sauted finely chopped onion, some finely chopped fresh parsley and 3/4 cup panko- came out

  253. I am one of the pickiest eaters alive! I HATE zucchini, and cottage cheese, and I dislike green onions and carrots. So I was pretty sure that this was going to be a mistake. Turns out I LOVE it!!! Absolutely delicious!!
    I used 1 small-medium zucchini, 1 small-medium carrot, 2 eggs (that’s all I had), I also used twice as much garlic as it calls for, 1 cup of cheddar, and added a little Italian seasoning as well. This was SOO amazing! I can’t wait to try it out on my husband!!

  254. Amanda says:

    Made these for dinner – amazing! Used carrots which were perfect. Next time I’ll probably use just two eggs (I’d recommend stirring after each egg until you reach the right consistency). Thanks for the yummy recipe.

  255. Hillary Nicole says:

    If I didnt already have dinner prepared for tonight I would make these alas my tastebuds will have to wait another day. I will definetly be making these tomorrow with my kids favorite burger side, baked sweet potato fries and curried ketchup!

  256. Shel says:

    Is there a substitution for cottage cheese ? Thanks!

    1. Linda says:

      If you want to go dairy free people have used crumbled tofu. If you just don’t like cottage cheese, ricotta would work well, too. (Might need to add a little less egg with the ricotta…maybe!)

  257. Elizabeth says:

    I made these this weekend and they were delicious! The best part was that my 13 month old daughter loved them too! Thanks for posting the recipe (I found it on pinterest).

  258. Joyce says:

    I just made these, Linda, and they are yummy. More importantly, my young son will like them. Do you think that there is a way to make them in the oven? I would like to make lots of them at once and freeze them.

    1. Linda says:

      They could be made in the oven just fine. On a greased baking sheet…maybe turned halfway through cooking, just to get some crispiness on each side. I hope your little boy loves them, too!

      1. Joyce says:

        Thank you so much, Linda. I appreciate that you are helping me move myself and my son into healthy and delicious foods. You do all of us such a great service and I am looking forward to making your falafel recipe next.

  259. Hillary Nicole says:

    These were absolutely amazing! The kids loved them! I think they may become a weekly dinner menu staple!

  260. Emily says:

    I just stumbled across this recipe… I’m going to get the hubby to try these, they look amazing!

  261. Carolina Avelar says:

    Is it possible to bake them? If so,let me know and how long please!! 🙂 thank you!!

    1. Linda says:

      Yes, they can be baked. 350 on a greased baking sheet for about 25 minutes or until golden brown and firm.

  262. Karen B says:

    Thank you for this recipe! It’s delicious! I’ve never tried quinoa before. I followed the recipe exact as written and they were easy to make and easy to cook. Yummy! I will be making them again… soon!

  263. lucy g says:

    i made these today and they are soooooo good! but i added all of the ingredients into a recipe calorie calculator and got a totally different calorie count then you did…mine came out to 204 calories each patty and 7.7 grams of fat….any ideas why they are such different numbers? thanks

  264. Jenny Nguyen says:

    I made this on friday and brought it for a pot luck – and it was a hit! thanks for sharing 🙂

  265. vessysday says:

    This is a great recipe.
    Quinoa is our new favourite meal at home!

  266. Hope Bina says:

    I made 12 patties and my husband ate 5 of them! These were great! We used egg substitute and dumped the rest of the quinoa in. Had no mayo for the fry sauce so we used Ranch dressing and ketchup! I think I will use 1/3 cups next time. Very Tasty! We gave them a 9 out of 10!

  267. These were absolutely phenomenal. The only change I made was to swap curry powder and a dash of smoked paprika for the cumin (which I was out of). SO delicious! My picky 5-year-old ate a whole patty with spinach leaves (high praise from him), and my loves-almost-everything 3-year-old kept coming back for more.

  268. Cat says:

    These were over the top delicious! My husband and 3 year old went crazy for them and they turned our perfectly! I’ve already given the recipe to several friends! Awesome!!

  269. A says:

    2nd time I am making them except this time I don’t have eggs or carrots! I used extra grated cheese and red peppers. Also I am baking them this time. 1ST TIME they were great, we’ll see how these come out 🙂

  270. Jennifer Jenrette says:

    So, yeah…I expected these to be delicious based on the rave reviews, but I didn’t expect that they’d be so good that I’d end up uncontrollably eating three of them for dinner tonight!!! Well, what’s done is done 🙂 I’m happy and full, and will exercise better self control next time! And I made the tzaziki sauce too which was delicious! Thank you for the recipe 🙂

  271. Becky says:

    These smelled fabulous cooking, and the flavor was good… but they just wouldn’t hold together for me! Followed the recipe as instructed. After the first few just collapsed in the pan, added another egg and some more flour to the remaining batter which helped a little, but the batter was just so wet! Reading the other comments maybe need to cook the quinoa with less water next time, and use the small curd cottage cheese. There was just too much moisture in the mix. Burgers would not firm up. 😦

  272. Jackie says:

    OHMAHWORD! I’m making them right now and they’re absolutely delicious! This recipe is officially going in my “faves” book!
    And my husband (who is a bit picky) is inhaling them!

  273. I made these for the kids’ lunch today. I was forced to leave out the green onions for fear they’d snub them, but I added some onion powder to make up for it. I also left out the cumin since I’m not a huge fan of it. I fried them in “nugget” size rather than as burgers. They were a hit with my (extraordinarily) picky kids!

  274. Angie says:

    We added some fresh Parmesan cheese and it helped a ton to thicken it up……Love these, and my kids do to!!!!

  275. Helen in Houston says:

    AWESOME! Delicious and filled my kitchen with a wonderful aroma while cooking.

    I’m sure the original recipe would be wonderful, but I had to make a few changes to accommodate my pantry and taste buds. I used the fresh carrots, onions, and garlic that were in my fridge. Had no cottage cheese so I used cream cheese instead. Cumin just didn’t seem like the right ingredient for my taste buds, so I eliminated it.

    I let the cream cheese come to room temperature and whipped it with a fork to get a creamy texture. After beating the eggs, I reserved a few tablespoons of the beaten eggs (depending on the size of eggs being used) and slowly whipped the remainder of them into the cream cheese with a fork. After stirring in the flour, sugar, salt and pepper, I combined all of the ingredients In a large bowl. This is when I adjusted the consistency of the mixture by adding more egg or flour and cooked the patties according to Linda’s directions.

    I recycled a Kraft parmesan cheese container with a sprinkle/pour lid and keep it filled with flour. I can then sprinkle or pour flour when I need only a small amount. To prevent the patties from sticking to my hands, I sprinkled flour into one hand and then dropped a dollop of the quinoa mixture into that hand. Then I sprinkled flour on top of the quinoa and gently patted it to get the proper thickness and shape.

    Linda definitely gets a GOLD MEDAL for this recipe.

  276. Dina says:

    Just made these tonight! So good! Thank you for all your great instructions. I think having the heat on Medium low made all the difference. Terrific crunch and the tzatziki was sooooo terrific on top!

  277. Kai says:

    Just made these for lunch. They were delicious! I didn’t think I was capable of liking quinoa, so you made the impossible possible. Thanks for posting 🙂

  278. Sophia says:

    Could you use red quinoa instead of white?

  279. Great recipe…. if you feel like trying a quinoa side dish look at urbane grain!

  280. Update: My husband is home from deployment and I pulled some of this out of the freezer a few weeks ago. I was in the kitchen cooking some for myself and he walks in and says “That smells delicious I want one.” I almost fainted then and there. So I put one on a plate, he ate the entire thing. Now let me tell you, my husband is THE pickiest eater in the WORLD!! I cannot get him to touch any of the ingredients in this recipe except the cheese.
    So I decided to make them again tonight, I changed it up a little, I used 1 medium zucchini, 1 medium carrot, about 10 grape tomatoes about a cup and a half of fresh spinach, some fresh oregano, sauted half an onion, and a teaspoon on minced garlic and doubled the cumin, plus everything else it calls for (I threw most of this in the food processor to shop it up small enough to hide).
    I added SO many veggies and it was still delicious!! I am AMAZED that both my husband and I will eat this and ENJOY it!! By far the best pin I have come across! He likes his on a bun with a slice of swiss and I like mine just the way it is!! I’m excited to copy this down and add it to my cookbook of favorites!

    1. Linda says:


      Thank you so much for your story! I’m so glad your Hon loved them and you were able to “nutri-size” him with all the extra veggies. It makes life so much easier when your family loves what you cook!!

  281. Diane McDonald says:

    Hi Wanted to freeze these as I live alone, so I gingerly coated them in panko bread crumbs and baked in 400 degree oven on a well greased and sprayed cookie sheet (next time I wil use foil or parchment) they set up perfectly and brown wonderfully. I eat them without a bun with a side salad. Change up the spices and veg to suit my mood!
    Mexican, italian, moroccan…asian… These are Brilliant! Thanks!

  282. Meagan says:

    Sorry for the “blonde” question, but do you serve them like a hamburger with buns, ketchup etc?

  283. Janice says:

    Mine were wet. Messy job on the turnover. I tried the first on a non stick pan with a ‘plastic’ spatula. No good. The I tried my cast iron skillet and a metal spatula. Better, but not good enough. Still messy. So I read through the comments and decided to add breadcrumbs. Much better. Prob a few more breadcrumbs will be even better. I did change something. I used one egg and the rest egg beaters. I wonder if that was part of the problem. Anyway, regardless, very tasty, esp with fry sauce.

  284. Jamie says:

    I personally love that it’s meat free. I’d personally rather use sugar cane or honey over stevia.

  285. Shelly says:

    Can you grill them?

  286. Shakti says:

    I cooked the quinoa in chicken broth. I soaked brown lentils over night and put them through the open blank of my juice and used that for the cottage cheese. Used almond cheese. Can’t wait to try them. I used to make a lentil burger that is similar but not with quinoa. I’m glad so many people have tried this. Quinoa is amazing.

  287. Getting ready to make these now! Going to use 1/2 carrot and 1/2 zucchini as I think they will both be great! Looking forward to trying them. Thinking I may save out some of the mixture to stuff red peppers wtih???

  288. jennifer says:

    Love these, thank you!! I made them for dinner tonight and not only didn’t my 1 yr old and 3yr old love them but, my meat loving husband did too! I put my burger on a bed of spinach and drizzled some balsamic vinegarette on top and it was delicious (I omitted the sugar, used zucchini and carrots, and used GF all purpose flour and they turned out great). I’m going to add some red pepper and try baking them next time.

  289. Patty says:

    First time using Quinoa, rinsed them 1st as recommended by some sites. Took over 30 minutes for my Quinoa to cook:( Poured the mixture into the pan and they were really thin. They feel apart when I flipped them:( Just cooked them and it looked like a rice dish. Didn’t care because they were soooooo good. Maybe I should add more flour and leave out an egg. Would love any tips for making them into a burger thought. Can’t wait to make again!!

    1. Linda says:

      I’m glad you loved the TASTE…sorry about the falling-apart bit!

      Yes, adding a little more flour should help. (Sometimes, depending on humidity, etc, the quinoa is more wet than other times. Drives me nuts.)

      Mine hold their shape in my hand when I form them, but are still sticky to the touch. Hope you have a success next time – I know it’s SO frustrating!

  290. i really and truly LOVED these. i was most shocked by the fact that my ridiculously picky boy loved them as well. the only thing i did different was use mozzarella instead of cheddar, as that’s what i had on hand. really good. if i wasn’t so full, i’d eat another!

    thank you so much for the recipe.

  291. also, i did not use my hands at all. i scooped using a 1/4c measuring cup. i dropped them in the pan, and patted them down using the measuring cup. they did take a bit longer than 4 minutes per side, but that wasn’t a big deal at all. used a large enough pan that i was able to do 2 batches equaling 11.

  292. I baked them off first, not totally but to almost completion, that really helped! I crumbled it up and put on a roasted red pepper (rather than stuffing it, sliced it open) put it in the broiler with a little goat cheese over it..DELICIOUS! My honey loved them too! Making another batch today! Will be making probably quite regularly as they are versatile!

  293. Sunflower says:

    I made a half recipe of these last night and made 7 little patties to serve as a side dish. They were FABULOUS!! I will definitely be making them again! Everyone liked them so that is always a plus for the cook. Thanks so much for this great recipe.

  294. Cari Veda says:

    So I got sucked into reading everyone’s responses and was really tired, but excited by the time I finished all of them. I got to cooking, and these patties were a HUUUUUUGE hit with my picky 4- and 8-year olds and my husband and I loved them, too. I used both zucchini and carrots and added an extra egg and an extra Tbs of flour. A-MA-ZING! At first I didn’t understand why the the list of ingredients specified 2 cups of quinoa, since the actual instructions only call for 1 cup…now I know, because my family ate almost the whole batch (my husband took the remaining two patties to work the next day) and now they’re clamoring for more…and the second batch will be easy to make now that I have that 2nd cup of quinoa all ready to go. THANKS!

    1. Linda says:

      Cari! I’m so glad your little ones (and big one!) loved them. So nice when the kiddos like to eat healthy!

      I’m a little lost, though, which isn’t hard to do!…I use 2 rounded cups of COOKED quinoa in the mixture. The 1 cup is UNCOOKED, with instructions how to cook it to make the two cups for the recipe. I’ll go in and make the directions more clear.

      Regardless…I’m SO glad it worked for you and you are planning on making more!!

      1. Shakti says:

        My 6 year old eats them too. He loves quinoa.

  295. Shakti says:

    I added beet to my carrot on this last batch. I chopped up some arugula as well. They came out a beautiful vibrant color. So much life in them. Thank you for this recipe and all it’s versatility.

  296. Pree says:

    Tried this out yesterday….I did not add black pepper instead added Madras curry powder…it was delicious…!

  297. melanie says:

    I use this as a base for so many different additions, crab on payday and canned tuna in between paydays! : )

  298. Brynn says:

    Has anyone tried this in a gluten free option? Maybe using rice flour instead of regular flour?

  299. Helen says:

    I used ricotta cheese instead of cottage cheese and they came out great!

  300. Barbara says:

    Spent forever on this and not a single burger stayed together so I just have half cooked slop. Awesome.

  301. Megan says:

    Really amazing tasting! I added an extra cup of grated cauliflower to the recipe and did half zucchini and half carrots, I think mine was a little wet because of the zucchini but I decided to bake it in my silicone muffin tin at around 300 for an hour and a bit and then broiled it on high for a few minutes and they are great! Easier for me than cooking them individually.

  302. Michelle says:

    I just made these tonight, and they were DELICIOUS. Thanks for the recipe!

  303. Barb says:

    These were delicious, but don’t think they would stand up to the scrutiny of a bun. I had mine on some lettuce with sliced avocado. YUMMY.

  304. Cindy Manfra says:

    how do they have 0 sugar if the recipe calls for 1/2 tsp sugar? Also, I don’t think the measurement for Splenda equals the same amount of sugar (it would be less).

    1. Linda says:

      The sugar count is SO small when divided into 10 burgers that the nutritional counter says it’s zero – if there is any it would be less than 1 gram per burger.

      Also, when I use Splenda, I use the one that measures the same as sugar. The powder that is in the packets is more concentrated than the same amount of regular sugar, but the “bulk”, measurable stuff has some fillers so it measures the same.

  305. Cherie U. says:

    Can you make and shape these patties and then freeze them for later use?

  306. Robyn says:

    Has anyone tried baking these? I have made these twice and while my daughter loves them ( she ate 3 for dinner last night) they do not fry up as easily as stated. Much longer per side than stated and hard to do w/o burning. We have electric not gas. I am curious if these could be baked and if so for how long. This would also be a healthy option for us. Perhaps there is another ingredient needed to help them stay together better in patty/burger form. Otherwise love the taste. Thanks for any tips!

  307. EMA says:

    DEEEEELICIOUS!!! first time did exactly as the recipe says… made for the second time tonight with a couple substitutions with what I had on hand: Greek yogurt for cottage cheese & shredded broccoli stems for carrots. This is going to be a staple in our home now 🙂 THANK YOU!

  308. camille says:

    this is amazing, its cooking right now, so yummy. i added in cilantro and made an avocado salad to go with it. best dinner of the month!

  309. Sharon says:

    I made these for dinner tonight for my husband and me. As I was cooking them I thought they probably wouldn’t be anything special. Boy was I wrong. They were so good. We didn’t even need to put any kind of sauce on them because they were so good plain. The only change I made was to use tofu instead of cottage cheese and to add a veggie bullion cube to the cooking water for the quinoa.

    1. Sharon says:

      I wanted to add that they cooked up very well for me. They were rather mushy and I cooked them on medium heat as suggested and waited until the first side was browned before flipping them. I had no problems. I used a green ceramic non-stick pan and also fried some in my regular stainless pan.

  310. erica says:

    Yum yum yum!! Made these the other night and loved them! We didn’t have cottage cheese on hand so I subbed in non fat plain greek yogurt. We had some leftovers and I ended up eating them cold as in sandwich form and they were still awesome!

  311. madeleine. says:

    i followed this recipe to a T… and they turned out terrible! they didnt hold together and wanted to stick to the spatula. i did everything exactly to the recipe and i triple checked i didn’t miss any ingredient- which were all bought new & fresh. after printing it off and trying to make them, i came back online AGAIN to make sure it printed off right. the few i did manage to “cook” were overly eggy and spongy… they were also very bland. the very minor hint of cumin was just a tease. i have a newer stove and pans, there was no reason for them not to heat up nicely all over. i would certainly try them agian with a major makeover because while the recipe didn’t turn out for me i love the idea! i take tons of recipes off pinterest and i’ve never been so unhappy with the results. i can’t seem to figure out what i did differently than everyone else…

  312. Michele says:

    I make these about once a week. Hubby and I love them for sandwiches and snacks. I use a large cookie scoop to scoop them into a nonstick pan with about 1T of oil, then flatten them out into patties with the back of the scoop. Let them cook on low to medium to low until browned well, then flip them with a sturdy flipper. The best part about them, besides their deliciousness, is that if you are on WW, and use nonfat cottage cheese and nonfat cheddar, they are made of all power foods, except the 3 T of flour, which is negligible when divided out among the patties.

  313. Heather says:

    I just made these and I’ve eaten four already… 😀

  314. Emily says:

    Hi- did u figure the nutrition facts off of 10 burgers? My mixture, using your recipe yielded about 20 1/4 cup size burgers- u think that means 2 of them have 132 calories?

    1. Linda says:

      WOW, that’s a lot of burgers!! I’m not sure how yours made so much, but that’s good, I guess! I’ve made this lots of times – I do round the cup a bit – and usually come out with approx 10.

      I figure the stats on the WHOLE recipe and then divide it, so, yes, two of your burgers would be the same stats as one of mine – as long as the total ingredient measurements for both of us stay the same.

  315. kelly says:

    dont need egg or flour for this recipe….sub some corn and panko instead!

  316. kelly says:

    no sugar needed!!!!

  317. Jessica V says:

    I made these for dinner last night and they were delicious! I used goat cheese instead of cottage cheese and didn’t add the sugar. They turned out great! On toasted wheat with mixed greens, tomato and avacado…yum!!!! Thanks for the great recipe 🙂

    1. Kris says:

      It didn’t occur to me to use Goat Cheese instead, thanks for the idea, it sounds delicious!

  318. lauren says:

    These are my absolute favorite! I have made them a few times, and everyone I feed them too raves about them. As a single 20 something girl, I also found that just making the mixture and cooking it all together in a pan like scrambled eggs made for GREAT salad mixture- just tossed onto some greens for lunch!

    Last night I made them and made a few additions- I added 3/4 shredded sweet potatoe, 1 tbs dried basil leaves (instead of scallions, didn’t have any on hand), and quinoa flour to make it gluten free! I also baked them rather than fried them- about 40 mins @ 300F. They stayed together PERFECTLY, and I didn’t have to spend as much time flipping and making patties on the grill.

    DELICIOUS!! Thanks so much 🙂

  319. Kris says:

    These are delicious! I have made them three times now. The only change I had to make was add an extra tablespoon of flour and an extra egg. This may be because I use gluten free flour.

  320. Kerri says:

    I never write comments on recipes but these were SOOOO good!! The only thing I added was a little cayenne pepper. I loved these! My husband really liked them too and he doesn’t care for Quinoa. Great to have a yummy, healthy, no meat option for dinner!

  321. Michelle says:

    Just made these today, truly amazing. Thanks for sharing

  322. Lynn says:

    I just made these for the second time and they are so delicious….will be making these alot and even experiment to make Quiona balls in place of meatballs..yum yum

    1. Lynn says:

      BTW…Did not add sugar and used 1 egg and egg subsitute. Also, mine come more like a patty than a burger…but still awesome, kinda taste like a healthy rice ball!

  323. Kate says:

    These were amazing!!! I’m a university student, the recipe was not that expensive and it made A TON of burgers that are absolutely delicious. This is a must have recipe forever and obviously very healthy!

  324. Erin says:

    Delicious! The warm, crispy patty with the cool refreshing tzatziki was an amazing combo! Will definitely make this again, thanks for sharing!

  325. Alysaun says:

    i never comment on things like this, but these were amazing. I was scared because the mixture was so squishy, and it was hard to flip them, but they were so good.

  326. Roxanne says:

    Love them, so did the rest of the family, only they fell apart abit, but the second batch was better because the pan was hotter, I will definitly make them again!

  327. anna says:

    i baked these in muffin tins (1 extra egg , 1 extra tbls flour) , baked in muffin tins at 275-300 for about an hour maybe hour and 15 m in. I dont like crust, so this was perfect for me. LOVE IT! thanks

  328. victoria says:

    I made these tonight and they were DELICIOUS! I added cayenne pepper to spice them up and we absolutely loved them! 🙂

  329. Pingback: Keen for Quinoa? |
  330. Larissa says:

    I just had to comment and tell you that I have made these 3 times in the last 2 weeks! They are SO delicious. I skip the onions because I don’t like them and the first time I made them my eggs where large and I had to add more flour to get them to sick together. Very versatile recipe. I like them with sour cream on top served with a side of mashed cauliflower. Super healthy and yummy. I love fast food but can actually talk myself out of stopping for a burger when I know I have these leftover at home =)

  331. Krystyna says:

    Making these as I write! So delish! My 5 year old is eating them as they’re coming off the pan! Anyone know if I can make lots of them and freeze individually for lunches, on the go meals?

  332. Jules says:

    I’ve made these a couple times and found that baking works better than frying. It’s healthier and cleaner, and you don’t have to worry about them breaking apart as you flip them!

  333. Sarah Jane says:

    I’m allergic to soy and intolerant of dairy. Do you think these would work without the dairy? Can you think of an alternative??

    1. Linda says:

      I’ve not tried it, but I think ground/pureed beans (garbanzos, pinto, kidney) would probably work well. If you can use eggs that will help them hold together – if not then adding a little water to make them “pasty” should do the trick.

      If you try them, let me know – I LOVE bean burgers and the added quinoa would be fab!!

  334. Gabby says:

    I used 1/4 cup of sour cream and about 5 Tbsp of flour mixture instead of cottage cheese. Worked really well.

  335. md says:

    Thanks for the recipe. The first time I’ve tried quinoa. I used the zucchini instead of the carrot. Very good!!!!

  336. Crystal says:

    I finally tried this and it is delicious! Instead of all purpose flour I used Quinoa flour to keep it gluten free and I used zucchini instead of carrot. Thank you for sharing.

  337. Janna says:

    I made these for lunch today- awesome!! Served with a yummy homemade avocado/cilantro dressing! I was looking for a way to make them bite-sized to put in my son’s lunch so I baked them in my mini muffin tin at 350 for 15 mins. They turned out great, almost like little quiches. Thanks for the delicious recipe!

  338. kakie says:

    Wow. Thank you. This was an absolute hit at my house! Or, as I said in my blog…life changing. For real!

  339. kt176008 says:

    I found your recipe on food gawker, and I wanted to say thank you!! My friend just became a vegetarian and this is the first recipe he has liked! They are AMAZING!!!!

  340. Maude says:

    Amazing!! I replaced the cottage cheese by cream cheese!! Topped with sour cream, cilantro and hot sauce.

  341. Mercedes says:

    The instructions for the quinoa is different from the intructions on the bag so I was just wondering which I should follow any suggestions?

  342. Yanay says:

    OMG I just made this last night and it was AMAZZZZZZZINNNNGGGG!!!! I modified some ingredients and add some extra yummy stuff and it was great. Thank you for making this available!!!!!!

  343. RJ says:

    This has become one of my husband’s favorite recipes. I’ve made them several times already, today I am making a double batch just because we can never have enough. We enjoy them cold, too. I accidentally grabbed ricotta cheese instead of cottage cheese at the grocery store, we’ll see how they come out, but so far it looks great! Thanks so much for this awesome recipe!!! Sometimes I don’t have green onions so I just use a bit onion powder or regular onions and it comes out fine. I can see where this recipe could easily be changed around depending on what you have on hand.

  344. Sharon says:

    I used feta cheese and added some chopped kale..baked them in the oven then froze them on a cookie sheet..great easy lunch with 1/4 avocado on top!!

  345. I’m considering making these as they look delicious..the outside is crisp, what is the texture of the inside ???

  346. Pingback: Quinoa Patties
  347. Pingback: more eating |
  348. Marina says:

    Hej hej !! Thank you for the recipie soun great. I did burguer once but was with red lins instead of quinoa, now, I want to try this one. My only question if, shall I fry the onion and carrot first? or is better mix raw with the quinoa and then cook all together??

  349. JP says:

    Have made these several times and LOVE them! Most recently started a gluten free diet and didn’t have a replacement for the flour. Didn’t add any flour and they were still delicious!! I added extra carrot and also some zucchini to the recipe as well.

  350. Deanna says:

    i made this recipe but instead of burgers i put it in muffin tins, my husband doesnt even know what he is eating but he likes it…hahahaha….so yummy

  351. Pingback: Friday Favorites
  352. sona says:

    Would these freeze well?

  353. Violet says:

    Is it possible to bake these instead of frying?

    1. Alison Ghany says:

      I bake them all the time. I highly suggest baking them on parchment paper. Not wax or foil. Parchment… 🙂

  354. This looks so tasty!! can’t wait to try it out!!

  355. Quinoa
    Why It’s Super

    Packed with a variety of nutrients, including iron and copper, it’s no wonder the Incas deemed this ancient seed “the mother of all grains.” Quinoa contains all the essential amino acids, making it a complete protein (perfect for vegans and vegetarians). It is also a great source of magnesium, which relaxes blood vessels and has been found to reduce the frequency of migraines. Researchers have found that consuming dietary fiber, specifically from whole-grain products such as quinoa, reduces the risk of high blood pressure and heart attack. taken off the abcnews on 21 superfoods

  356. Vanessa says:

    Can u freeze them?

    1. Linda says:

      yes, you can freeze these – either before or after cooking.

      For before, I form into patties and place on waxed paper-lined baking sheet. Freeze solid and then you can remove them to a ziploc bag.

      After cooking, I like to wrap individually (or put in sandwich bags) to grab as many as you want for one meal.

  357. Holly says:

    Just made these and they are really yummy!!! I used coconut oil instead of the olive oil in the skillet. As a life-long vegetarian (I don’t even know how to cook meat), I have made a lot of vegie-type burgers. One tip I use to help all my burgers to “set” is to COVER the skillet when you first put the burgers in the pan. The heat starts the cooking process for the top of the burger. Keep the pan covered until time to turn. The bottom should be browned and the top has a “cooked but not browned” look. Turn the burgers and leave UNCOVERED to keep the browned side more crisp. Cook until the 2nd side is browned. Thanks for the recipe! It’s a keeper!!!

  358. Nance in Reno says:

    I made these for a friend with breast cancer and has a daughter who is vegetarian. We all enjoyed these. I passed the recipe onto my paralegal who has a 2 y.o. grandson who loves them too.

    My “patties” were pretty runny. I’m thinking about baking them, possibly in muffin tins, so they don’t fall apart.

    The taste is fabulous. I did cook my quinoa in my rice cooker, so maybe my quinoa was moister than it should have been.

  359. premaheart says:

    Reblogged this on Ingredients Decoded and commented:
    Oh so yummy!

  360. Tara Page says:

    I can not have glutton is there a substitute for the flour?

  361. I made these again tonight and they were better than the first time. I think the first time I didn’t want to fry so I baked them. I forgot to put the flour in and I used ricotta instead of cottage cheese.

    I need 1 thing clarified. Are the calories you have posted for 1/4 cup or 1/2? I ask because in my fitness pal which I track calories someone had already posted this burger from your site but saud it was for 1/2 cup. If you know the answer let me know. So yummy I added a slice of pineapple to my burger. 🙂 and a little cayenne pepper.

  362. Dawn Taylor says:

    Made these last night and they were amazing! I only made two changes: I added flax meal and I baked 30 min at 350 instead of frying. Absolutely delicious! Thank you!

  363. Jenn says:

    Just made these and they were delicious!! I forgot to include the sugar and they still turned out well. Thanks for such a great recipe!

  364. Just coming back here to tell you that im making them for the millionth time! ❤

  365. Joelle says:

    So yummy! Love these! Thanks!

  366. Miki says:

    These were great!! However since its just me I had a lot left over!! Would it be safe to refigerate the mixture over night and cook the rest in the morning? Thanks!!!

  367. Heather says:

    I hate veggies…seriously, HATE THEM. I told my other half when we first met that veggies were the devil and lettuce smells like A**. I made these tonight because Mr. Man is a veg-head. I will admit defeat…they were so good! I used the zucchini instead of carrot and although it had cheese in it, I threw a slice of pepper jack on top. (Cheese makes everything right with the world!) NOM NOM NOM! They were seriously good. He loved em too! I ate, for the first time in my life, a completely vegetarian meal (that wasn’t pasta)! My only issue is they took FOREVER to cook and some didn’t stay together very well. I think either I didn’t squeeze the zuchs dry enough or I used too large a curd in the cottage cheese which tends to be more wet. Other than that…seriously good stuff.
    The slightly reformed carnivore 🙂

    1. Linda says:

      Heather!! Well, well…I didn’t set out to convert veggie-hating folks, but I’ll take that victory!! Thanks for the compliment on my burgers – does my heart good!!

  368. monica says:

    I love this simple quinoa recipe. Super pictures too. Love this. Thanks

  369. Molly says:

    These look amazing! I have a question, Linda. I overcooked some quinoa and instead of throwing it out I put in the freezer to make burgers at a later date. I just came across your recipe and am now wondering if I should even chance it with my “waterlogged” quinoa. How do you think it would be?

    1. Linda says:

      If, when thawed out, the quinoa is still super wet, you could try drying it out by spreading it on a cookie sheet and sticking it in the oven, at say 300 degrees, for awhile…stir it now and then. That may help it a bit!

      These are quite moist, and that helps them hold together, so being slightly wet, the quinoa should be fine. If they are just tooooo sticky, add a little more flour or cornstarch and that should do it!!

      1. Molly says:

        Thank you–will try it! I appreciate your quick response–how did you know I wanted to make them tonight?! 😉

  370. Barbara says:

    Make them “mini” and freeze on parchment paper and it’s like healthy chicken nuggets for toddlers that they can’t resist. Make sure you double (or triple) the batch so you have enough for the next time.

    1. Eve says:

      I was about to make these for dinner and was reading through the comments for tips. Your tip reminded me, I used to make quinoa “nuggets” for my daughter in mini muffin tins!
      Great idea!

  371. Sherry says:

    My entire family loves these. Made with red Quinoa and zucchini and carrots. Mine were kind of wet so really thing, but oh so good!

  372. L simms says:

    What about using both carrot and zucchini. Half carrot a and half cup zucchini. Extra veggies and color.

    1. Linda says:

      That would be delish!! Even minced broccoli or cauliflower would be great!

  373. Janet says:

    Any suggestions on freezing these burgers? Should I freeze before or after frying ? Thanks!

    1. Linda says:

      Either way would be fine. Formed into patties and put on a PAM sprayed cookie sheet to freeze solid and then you can put them in ziploc bags and take as many as needed to fry. OR after they are cooked they freeze great separated by wax paper. I hope you love them too!!

  374. Yoli says:

    Just finished eating these and my family has a new favorite! I added chia seeds and let standing like for 20 min to add more consistency and nutrients. Thanks!

  375. Aleah says:

    I made these tonight and found that my first 4 were not sticking that well and were falling apart when I flipped them. I came back to this blog to read some further comments and seen that some other people had this problem as well. I believe maybe my quinoa wasn’t dry enough? So I added a couple more teaspoons of flour….I also found that while these are on the frying pan to cover them and then they stick together great…the last ones that I made from this batch were flipping without falling apart! Yay! I am so happy I found this recipe, I will be making it again. Also any suggestions on how to get the quinoa dryer before adding it into the mixture?

    1. Linda says:

      I’m so glad you found my recipe and I’m thrilled that you love it! Thanks for the suggestions you gave on covering and such…that does make sense!

      I find that even after the allotted time for cooking the quinoa is over, sometimes it’s still wet. I remove the cover and let it sit on the low heat – stirring every now and then – and it will dry out really well. Hope this helps!!

  376. Jennifer C. says:

    I just finished making this recipe less than a minute ago and OMG they are so good. I have been trying at least 5 different meatless burger recipes in the past month because of my vegetarian fiance. This is by far the best. Thank you.

    I made two different badges because I didn’t have enough carrots, green onion and cheddar cheese. So one of the badges I sub them with red onions, green peas, and ricotta cheese, with some extra spice like curry powder. It still turns out amazing. As long as there are flours, eggs, and quinoa to keep everything together, this recipe can’t fail.. Love it!! Thanks again.

  377. Sally says:

    LOVE LOVE LOVE THESE. So easy to whip up. Easy ingredients and SO yummy! Cook these for my family very often. We live off them! If you haven’t made a batch yet… You need to. My favorite!!

  378. LInda says:

    Has anyone ever made these day before and kept them in the fridge?

    1. aashleysimon says:

      These are still delicious the next day cold or warmed up….I would warm them in the oven opposed to the microwave so they stay crispy.

  379. Mady says:

    I just made these last night… And OMG!!! They were delicious. I skipped the eggs all together and didn’t squeeze dry the veggies and they still turned out to be amazing and did not fall apart. My 2 year old licked his fingers as he ate them and pushed my hand In his mouth to give him more 🙂 yum yum yum. I think we will make more next time and just freeze them for whenever.
    Thanks for an awesome recipe.

  380. Krysta N says:

    Disclosure: I am definitely NOT vegetarian/vegan but I do really enjoy veggies and experimenting with non-meat foods for variety, nutrition, and to save money.

    I made these tonight and got 12 patties – I tried pan-frying the first two but even in a non-stick pan with a good tablespoon of oil they were sticking. I switched gears and baked the rest on a parchment lined baking sheet at 350*F for 25 minutes (flipping halfway through). Just form the patties (1/4 cup mixture each) on the baking sheet to about 1/2″ thick like you would in the pan. The baking method worked beautifully! If you want the crispy browning you can just quickly fry them in some oil or butter and they won’t stick or fall apart since they are already cooked through.

    The flavor was good, though mild. My carnivorous husband thought they were pretty good too. My toddler was on the fence about them, but I think she’ll eat more when she isn’t in a bad mood like she was tonight. I did end up adding almost 1/2 cup of panko bread crumbs since the mixture seemed a bit too wet – but they turned out very well in the end. I am freezing the leftover cooked patties and look forward to making these again and experimenting with various spices and flavor profiles. Thanks for the great recipe!

  381. Lorinda dodge says:

    I am going to try them gluten free, has anyone used coconut flour?

  382. Gabrielle says:

    Delicious! Thank you!

  383. Andrea says:

    I make this with out eggs and add mashed Black Beans to make it stay together .
    This is great just warmed up and put on top of Salad with a bit of Sasla!. 🙂

  384. Kelly says:

    What is a serving size?? 1 or 2 patties?

    1. Linda says:

      The stats are per EACH burger!

  385. Kelly says:

    trying to figure out the Weight Watcher points….

  386. kelly says:

    thank you –looks like 3 pts each then if that helps anyone else out there doing WW

  387. I made these for my picky family and they were a hit. They will be going on our permanent meal rotation. Thank you!

  388. Mary says:

    I made these today. I substituded ricotta cheese for the cottage cheese and added only 2 eggs. The consistency was perfect. I was able to shape them into patties using my hands. Next time I will add more spices.

  389. Robin says:

    These look wonderful, and based on all the comments, they’re as good as they look! I plan on making them soon, but was wondering…I know you suggested Tzatziki sauce, but I’m not crazy about that. I was thinking of maybe a garlic aioli? Any suggestions?

    1. Rachel says:

      I used this spicy garlic aioli and it was perfect:

  390. Rachel says:

    These were a home run in my house! In the words of my super-picky cousin, “It’s so good I feel like I’m getting fat, but the fact that it’s actually healthy is magical.” My husband, who hates both quinoa and zucchini, ate four of these in one sitting.

    I added a little cajun seasoning and served them on whole wheat buns with spicy garlic aioli.

  391. lori says:

    I am going to try this but with no dairy products or eggs…

  392. Lauren says:

    I just made these and they turned out great! I used tri color quinoa and followed the recipe to a t and they stayed together. They came out more like pancakes but I plopped them down pretty thin. Next time I’ll be more careful but loved them!! Thanks for the recipe!

  393. Johanna Bennetts says:

    Let me start by saying I LOVE this recipe, thanks. But I have never been able to have the outsides come out crispy. If I cook them on low, they basically just steam – and when I turn the heat up they just stick. Although they are still yummy, I would love some advice about what I might be doing wrong. I am using a basic stainless steel skillet and light olive oil.

  394. Corie says:

    I made these last night and I was afraid they would be horrible to be honest. They were amazing! Thank you for posting this recipe!

  395. Busy Mom says:

    This is such a great recipe — thanks for sharing! I’ve made it twice so far (with a few minor adjustments depending on what was in our kitchen) and we have not been disappointed. 🙂 They are also really good with a little ketchup (for those who aren’t sour cream fans).

    I did a blog post about these quinoa patties. If you want to see, its at .

    1. Linda says:

      Thanks for sharing YOUR version!! I’m so glad you enjoyed them!

  396. Wow! this is a beautiful recipe. you are awesome,

  397. Susan Walker says:

    You look like Bette Midler (whom I happen to love and think she’s beautiful!).

    New to your site and so far I like what I see. Going to try the Quinoa Burger tonight!!

  398. Lisa says:

    I have made these many, many times and love, love them. My 5yo even requested them for his birthday dinner. One thing I found helpful to not have them fall apart so easily is to add all of the quinoa that is cooked. Not only do they stay as a nice patty, but I get a lot more of them. I always make the Tzatziki sauce, and in the summer I get to use our garden cukes. Thank you for this recipe!

    1. Linda says:

      Thank you so much for the sweet comment! I’m glad your little man is a fan!!

  399. Lisa says:

    These are great and I make them often – at my children’s requests! I love them with the Tzatiki sauce – especially when I have homegrown cukes.

    After making them the first time and the patties not staying together as I would have liked (still tasted fantastic), I have added the full amount of quinoa that gets cooked and have no issues with them falling apart. This may help some of you.

  400. Cristina says:

    I made these tonight and they were GOOD!!!!!!! Thank you so much for the yummy recipe. 🙂

  401. says:

    Thanks to your wonderful recipe, I’ve made these exactly as written (including your helpful hints) and they have, every single time, come out beautifully. Thank you so much for your inspired recipe. We are having these again tomorrow! *Cheers*

  402. eva says:

    DH just made these this evening for dinner…. AWESOME….. this is what i was looking for….. so delicious…..
    only thing he changed was to crush 2 cloves of fresh garlic, rather than garlic powder (which we never have)…
    thank you thank you thank you!!!!

  403. d says:

    This recipe does not even come close to the picture. This cannot even be considered a burger. They do not hold together and I followed it to a tee! Try again. Waste of a complete dinner. I can come up with something that will work much better myself.

  404. Rebecca says:

    I really liked these, but I’m a tiny bit confused with all the positive reviews, and not seeing any reviews about blandness. They were pretty bland. I’m going to add a lot more garlic and herbs next time. I loved the texture and I know it’s a keeper, but we love lots of flavor around here!

  405. Evelyn says:

    i loved this recipe! I made waaay too much quinoa though. How much uncooked quinoa equals two rounded cups of cooked quinoa? Thanks!

    1. Linda says:

      I love having extra…and use it for salads or to stretch chili, meatloaf or burgers. So a little over 3/4 cup uncooked, I’d say. Hopefully!

  406. Julieta Zapata says:

    Me gustaría recibir tus recetas.

  407. The burger looks absolutely delicious! I cannot wait to try it out. I’m trying to convince the rest of my family into switching to quinoa, and I am trying to get my hands on all possible recipes for that quest!

  408. quinoaelite says:

    Thank you for the delicious recipe. I invite you to read the many recipes quinoa

  409. Stephanie says:

    My son is allergic to eggs what could I use as a substitute?

    1. Linda says:

      Hello, Stephanie! I would try a flax egg. For EACH EGG substitute: 1 tablespoon flax MEAL and 3 tablespoons water. Mix and let it sit for 15-20 minutes and it will get goopy and slightly slimy, just like an egg. (Don’t forget to make 3 batches for the 3 eggs…I would forget, I’m sure!)
      Mix into the recipe as you would the eggs and continue on. This should work fine.
      They might want to crumble a little bit, but form into patties in your hands and pack them together lightly and then place in pan. Gently turn. If they are having trouble, maybe add a little more cheese and this will help them stick together…but, really, they should be fine.
      I hope this helps!

  410. Margaret Cammer says:

    I made these for my family a few weeks ago. They were outstanding! The recipe makes a lot so I put the rest of the uncooked portion in the fridge and had again the next day. My husband said it tasted like hash browns and I agreed. So, instead of using the fry sauce again, we used catchup. Yum! Thank you.

  411. JAIME LINESCH says:

    Im one who just can’t follow a recipe, but love to change it up. I used mozzarella cheese, sprouted quinoa, anaheim pepper, jalapeno pepper, celery, coconut flour, 2 large eggs, regular cottage cheese. I fried a few patties in the olive oil,,, fantastic. I cooked some patties in the oven and made some into meatballs and ate with spagetti. What a great versatile And delicious recipe. I just used what I had in the kitchen…. and grow your own kale, mine has been growing for 3 seasons now….. it grows like crazy!!!!

    1. Linda says:

      Ohhhh, I’ve never used sprouted quinoa!! I’ll have to try that. Thanks for all the suggestions of add-ins! I’m glad you made them your own!!

  412. Helen B says:

    I can’t imagine why anyone would say these quinoa burgers are bland?? I thought they were very flavorful! I almost followed the recipe as is, but really appreciated the follow-up comments regarding adjustments, consistency, etc. So helpful! Here’s what worked for me:

    Cooked quinoa in Trader Joes reduced sodium veggie stock (added flavor); used a zucchini AND carrot (squeezed dry 3 times); only 2 eggs – not 3, and it held together w/no issues. I fried half in EVOO (took much longer than stated time) & baked the others at 350 degrees for 25 min. using a dark pan for crispyness & found that frying them just isn’t necessary (saves unnecessary fat & sogginess). Served double patties on toasted whole grain flats with avocado spread/slices & NO liquid toppings! (You really miss out on their flavor if ketchup, etc. is used). I read through ALL the comments & took info from everyone & was very pleased w/the outcome. Delish recipe & will definitely become a regular in our household! Thank you for posting it! 😋

    1. Linda says:

      Thank you, Helen, for your suggestions! I love it when people can make things their own and find something that they want to keep in their repertoire!!

      1. Helen B. says:

        I just read your story and you should be so proud of yourself!! What you have accomplished is a total success. You look fabulous and more importantly your health is a priority. Thank you again for posting a creative, delicious and savory recipe.
        I gave up meat years ago and still get excited when I make a new recipe that becomes a keeper. It will be made for years to come!

    2. Linda says:

      Thank you so much!! It’s been a journey, that’s for sure!

  413. Judith says:

    This is a great recipe!! Like others I changed it a bit to fit what I had available. I used ricotta cheese instead of cottage cheese. I added a slice of tomato and sautéed fresh mushrooms on top of the burger. Love the cumin flavor! Delicious!!

  414. Sarah says:

    Do you think you could freeze these and reheat in the oven?

    1. Linda says:

      These freeze great, yes!

  415. Yvonne says:

    One of my favorites. I do double the seasong.

  416. We love this recipe! Have you ever tried it on a grill though? Curious if they will fall apart or not.

    1. Linda says:

      Oh, that’s great to hear! I haven’t tried grilling them. I wonder if they were put on frozen they would cook before falling apart!

  417. Pingback: Meal Plan Friday
  418. Sara says:

    I really want to make these, but I’m only cooking for myself! If I make 10, can I freeze the other 9? Or store them in the fridge (and if so, for how long?)

    1. Linda says:

      YES! They freeze great after cooked. I’d at least put plastic wrap or waxed paper between them. They will last about a week in the fridge.
      OR you can make a half batch…!

  419. Leslie says:

    These are so good! Second time I made them and will freeze some because there are so many as I make them the size of potato pancakes. The modification I use is a half a cup of sour cream and a half a cup of Italian blend of shredded cheese. Two eggs. And I cook them very slowly. As I make my own yogurt, The Tzaziki is homemade as well. Absolutely delicious!

  420. Linda says:

    I served this without bread, added diced ham and a fried egg on top. Good reviews from hubby. Not vegan but healthy probably

  421. Just made a batch of these delicious quinoa burgers. I made a few substitutions based on what was in pantry and equivalent to base ingredients. Used Red Quinoa (what I had on hand) which gave burgers a more reddish color and nuttier flavor boosting it’s mock beef flavor, I also used sour cream reducing to about 1tspn instead of cottage cheese and then followed recipe. Delicious! I made a burger lettuce wrap with red lettuce leaves, sliced tomato, pickles and a lemony aioli and it was fantastic!

    1. Linda says:

      I don’t think I’ve ever tried red quinoa, but definitely will! LOVING the lettuce wraps idea – sounds so good!

  422. I haven’t try quinoa burger, but I love vegan burger that I bought it in Hashtag Burgers and Waffles in Austalia. Definitely will love to try the quinoa burger.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s