Quinoa Kale Veggie Burgers

These quinoa kale veggie burgers are super easy to make. A combination of fresh herbs make them super flavorful.

For the Burgers:

  • 2 ½ cup cooked quinoa, cooked

  • 4 cups kale/spinach/chard, cleaned, deveined, chopped

  • 3 large eggs, beaten

  • 1 tsp sea salt

  • ½ yellow onion, diced small or 1-3 spring onions, sliced thin (depends on size)

  • ½ cup chives, chopped

  • ½ cup Parmesan, grated

  • 2 cloves garlic, minced

  • ½ cup bread crumbs (you can also use gluten free breadcrumbs or rolled oats)

  • 2 tbsp extra virgin olive oil plus more for frying

  • optional toppings: avocado, cilantro, lemon juice, salsa verde, hummus



  1. In a large bowl, combine cooked quinoa and breadcrumbs.

  2. Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic, plus a sprinkle of sea salt and pepper, for about 5 minutes or until translucent. Then, transfer to the large bowl.

  3. In a food processor, pulse the kale, cilantro, and carrots until grated/shredded. Transfer to the large bowl. Next, add the white beans to food processor and pulse until mashed. This doesn't have to be completely smooth; you can leave a few chunks. Transfer to large bowl.

  4. In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.

  5. Cook one of three ways: on the grill, on the stovetop, or bake in the oven.

  6. For the grilling method, handle the burgers very carefully. They need to be flipped gently or they will fall apart. Place them on aluminum foil that has been sprayed with nonstick spray and grill, about 4 minutes on each side or until browned.

  7. You can also grill them in a grill pan on the stovetop. For this method, you will need some non-stick spray or olive oil so they won't stick. Grill on medium-high heat on each side for 4-5 minutes, or until browned. Flip very gently.

  8. Bake them in the oven on a lined and oiled baking sheet at 375°F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes, or until they're nice and browned.

  9. Drain on paper towel, top with avocado and serve!