🌱 Savory Quinoa & Mushroom Burgers – Protein-Packed and Guilt-Free

Healthy Swappers
Jul 3
2 min read

*A fiber-rich, plant-based burger that doesn’t skimp on flavor.*

Whether you're meal-prepping for the week or craving a hearty plant-based dinner, these quinoa burgers are a go-to option. They’re full of flavor, rich in plant protein, and have a satisfying texture that even meat-lovers will appreciate. This recipe pairs earthy mushrooms, sweet leek and onion, and fluffy quinoa to create a moist yet shape-holding patty — ideal for sandwiches, wraps, or on top of a colorful salad bowl.

🧰 Kitchen Tools

Hand blender or food processor
Frying pan
Baking sheet
Oven

📝 Ingredients

Yields: 6–8 medium burgers

Cooked quinoa: 300 g / 10.5 oz
Leek: 1 whole stalk (white and light green part), finely chopped
Onion: ½ medium, diced
Mushrooms (any variety): 12 small units (approx. 200 g / 7 oz), finely chopped
Unsweetened protein powder: 70 g / 2.5 oz (pea, soy, or rice recommended)
Ground flaxseed (flax flour): 1 tablespoon
Vegetable broth cubes: 2 tablespoons, crushed or powdered
Optional: Chopped parsley, garlic, salt, and pepper to taste
Olive oil, for cooking and greasing

👨‍🍳 Instructions

Prep the veggiesDice the onion and leek. Sauté them in a pan over medium heat with a drizzle of olive oil and a pinch of salt.
Add the mushroomsOnce the onions are soft and translucent, add the finely chopped mushrooms. Stir in some garlic and parsley if using. Cook everything for about 10 minutes, or until nicely softened and aromatic.
Mix the baseTransfer the sautéed mixture to a large mixing bowl. Add the quinoa, protein powder, ground flax, and vegetable broth powder or cubes. Mix thoroughly with a spoon first, then knead gently with your hands until the mixture holds together as a soft dough.
Form the pattiesShape the mixture into small balls and flatten into burger patties.
BakePreheat your oven to 180°C / 350°F (for about 10 minutes). Grease a baking tray with a bit of olive oil and arrange the patties on it.Bake for 10–12 minutes, flipping halfway through for an even crust.