Southwest Quinoa Veggie Burgers Recipe (Vegan)

Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Veggie Burgers Recipe (Vegan) (the ones I made for that cookout awhile back) recipe for you!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…Southwest Quinoa Veggie Burgers Recipe (Vegan).

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe uses cooked quinoa. So, you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe also uses lots of yummy fresh veg!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And this recipe also uses a micro-baked potato, which is easy to make…

Micro-Baked Potato Directions:

  • wash potato
  • pierce skin in several places
  • loosely wrap with paper towel
  • microwave 5-7 minutes, till a fork easily pierces through and center is tender

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this Southwest Quinoa Veggie Burgers Recipe (Vegan) because you can easily prep it ahead. If you’re entertaining, you can make the burger mixture in the morning or the day before. Day-of, you just have to form patties and bake away.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Baking is only the main cooking method. If you’re grilling out, follow the baking directions for cooking and re-heat the veggie quinoa burgers on the grill.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Get some fresh vegetables prepped for toppings. I used organic romaine and heirloom tomatoes from my garden.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Serve on buns or not – your choice.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And see! No crumbles!

Reasons you should try this Southwest Quinoa Veggie Burgers Recipe (Vegan):

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers


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Southwest Quinoa Veggie Burgers Recipe (Vegan)

  • Author: Diana of
  • Prep Time: 1 hour 15 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x


Here’s a delicious quinoa veggie burger recipe that is crumble-free and easy to make! Dried spices help zest up this Southwest Quinoa Veggie Burgers Recipe.
*Vegan* *Gluten-Free if you use GF bread crumbs*
makes 10-12 medium sized patties


  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)


  1. Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  2. Add bread crumbs and pulse till mixed well.
  3. Add quinoa and pulse till mixed well.
  4. Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  5. When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  7. Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  8. Serve with toppings and enjoy!


Tip: Freeze the leftovers for an easy meal later!

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Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Enjoy these delicious quinoa veggie burgers!


You may also like these other quinoa recipes:


Be sure to share this recipe on Pinterest, twitter, or Facebook if you liked this post! Thanks for reading!

42 thoughts on “Southwest Quinoa Veggie Burgers Recipe (Vegan)”

    • I did have one guest at my party who was a meat eater who said she really liked it! But I guess my friend is not a “meat-eating boy.” lol I would think they would. 🙂

    • Quinoa itself doesn’t have much of a taste, much like rice or pasta. I would say it’s slightly nutty, though. If you like cous cous, you would probably like it. It’s similar in texture and size, though I think quinoa is way cooler. 🙂

  1. Thanks for this recipe I loved it. I made a few adjustments I didn’t have a can of black beans so I used 2 cups of pinto beans that I had frozen. I thawed them out. Also I didn’t have any bell peppers so I just left that out. This was a hit with my meat eating husband also he said it was a 9 for vegan food. We’ve ate it for 3 meals so far haha and I still have 3 left it made nine patties for me. Have you tried freezing these?

    • Woohoo! You got a meat eater to like it! And a 9 for vegan food? Suh-weet. 🙂 I hope that’s on a 10 point scale with 10 being good. lol I haven’t tried freezing them yet, but I imagine that should work ok. Thanks for your comment!

  2. I thought I would let you know that these do freeze really well! I’m getting ready to make a double batch so I can freeze some. Thanks again for this great recipe!

  3. My boyfriend and I are both flexitarians, thus lots of veggie burgers and options get sampled regularly. I made these last night for him (making them smelled so delicious), and he stated, “This is probably the best veggie burger I’ve ever had.” After 2 recipes off your site, I’m convinced that you have a great palate. Officially consider me a regular reader now. THANK YOU Diane!

  4. Made these with regular quinoa, and they were so delicious! Thank you! I am now making them again and substituting 1 cup of the cooked quinoa for 1 cup of oats to give them a little more bake factor. Great recipe.

  5. These are good! I used a 1/2 cup to scoop the mixture and got 6 large patties. I cooked my quinoa though. Still held together and tasted great. I’m book marking this site and I’m going to make your hot quinoa bowl for tomorrow’s breakfast 🙂

    • Hey Sherlock, Yup, you definitely have to cook the quinoa before making the burgers. Glad to hear you did so! 🙂 Thank you so much for checking out my recipe. I’m so happy you liked them, and I hope you enjoy the hot quinoa bowl tomorrow morning. Happy cooking! 🙂 Diana

  6. i love the idea of this recipie but i don’t have a food processor, will it’s work just as well if i just mash the ingredients, finely cut the veg and then combine it?

    • Hey Lauren, I think as long as you get the ingredients mashed really well and chop the veggies really small, it should work. There’s a chance it won’t stay together quite as well if the textures are too large, but hopefully, it would. If it does seem to fall apart, if you aren’t opposed to using it, you could try adding an egg to help bind it. Or, I suppose if you’re vegan, you could try using a flax seed egg. Let me know how it works out if you try it. I’ve never tried it myself, but it sounds like it should work okay. 🙂

  7. awesome 🙂 i may try this this week and let you know how it goes! also, how many black beans would it be in terms of tins? i’d assume 1 410g tin, or would it be more than this?

    • I used a 15 oz can. I don’t have a black bean can to compare, but I did find a 15-oz garbanzo bean can, which is 425 g (pretty close to the 410g you were asking about), so I think your assumption is safe. 🙂

  8. Just found your site and recipe – have everythig prepped and I am wondering if you have ever cooked ahead and then frozen them OR am I beter off to form then freeze without cooking?



    • Hey! I haven’t tried freezing the burgers before, so I’m not 100% sure. I would probably cook them before freezing since they shouldn’t take long to re-heat. They may stay together better that way. You could always try half the batch each way & see what you prefer? HTH, Diana 🙂

  9. These look and sound fantastic! I am doing a gluten-free cooking class with a friend in about a month, and the whole thing is going to be cooking with quinoa…breakfast, lunch, dinner, and a snack! I think these would be fabulous! I’m going to try with sweet potato as many people at the class are also following the blood type diet, and many are type O. No white potatoes for them! Thanks for sharing…print this off now.

  10. Can’t wait to try it! I’ve ate Quinoa a couple times because I’ve been transitioning into a vegan diet for the past couple months and I’m getting to the point to where it is getting easier for me to make great tasting, healthy vegan food on a daily basis and get so many nutrients. So far all I’ve done with quinoa was add it to rotini pasta which it does really well with and quite fulfilling.

  11. I so LOVE this recipe! I was able to whip it up with my pantry items on the dime. I only subed red beans for the black. Also, while I had to bake mine for a longer time the patties came out small enough that I can reheat the frozen ones in my toaster!!!! I am a new Vegan and thus far this is the only veggie burger I can actually enjoy! Thanks so Much. P.S. I also made the balls and my kids are really loving them too.

    • I’m so glad to hear you and your family are enjoying the recipes! Thanks for sharing your tip about re-heating the frozen patties in the toaster. That’s a great shortcut! Btw, I’m hoping to make some new quinoa burger flavors in the near future.

      Thanks so much for stopping by! 🙂

  12. I really like the burgers as well. I used sweet potato and subbed the breadcrumbs for oat flour and it took a while longer to cook…..but they were nice and crisp on the outside and soft on the inside. I also added some steamed broccoli into the mix. This recipe is a keeper!

  13. I made these on New Years Day as the start to the Eat In challenge. First recipe of yours that I tried and it was a huge success. I too substituted sweet potato instead and used a crumbled up slice of sourdough bread (slightly old but hadn’t gone bad as I need to finish up the loaf) instead of breadcrumbs. Didn’t have a food processor so I chopped all the veggies up small and then mashed everything together. Absolutely fantastic and smelled amazing. I’ve been using the leftovers as sandwiches for work. As a vegetarian, this recipe is super as it covers the protein I need. You got me hooked to your site after I made these. Thanks for a great blog!


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