These Quinoa Veggie Burgers with Avocado will even make a beef lover drool (and they did just that at my house)! My recipe includes spinach, red pepper, mushroom, onion and quinoa. They hold together beautifully while cooking by adding a couple of eggs and breadcrumbs. Throwing the veggies in a food processor makes this recipe a breeze.
I’m not a beef or pork eater and love experimenting with veggie burger recipes that my beef eating husband can even enjoy. Let me tell you, he doesn’t seem to miss the lack of beef around here one bit! It is all about great seasoning and plenty of avocado to make this recipe better than any I have ever had at a restaurant. It is well worth the extra bit of effort to make these from scratch and throw them in the freezer for a quick lunch option.
Look how nicely these held together after being cooked! You just don’t get all these beautiful colors in a chunk of beef.
I really can’t get my 4 year old daughter to eat anything with beef either (zero influence here). So, it thrilled me she nearly demolished this entire veggie burger! Oh man is it hard to get my kids to eat veggies…it is all about the camouflage technique here. Other techniques include the cheese smoother or shape shifter. We can talk about some of these later. Hmmm…I wonder if she would eat carrot ice cream.
I prefer to serve these yummy patties on a whole grain bun. Eating healthy never tasted soooo good!
Looking for more healthy meal options without beef?
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- Sweet Potato Hash with Brussel Sprouts and Goat Cheese
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- Slow Cooker Creamy Tortellini Soup
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- Salmon Piccata
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- Kale and Quinoa Egg White Scramble
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- Butternut Squash Risotto with Apple Cider
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- Sheet Pan Mediterranean Chicken and Vegetables
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- Scallops in Brandy Mushroom Cream Sauce
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- Coconut Lime Shrimp and Grits
- 1 C. Quinoa; cooked
- 1/2 Red Bell Pepper
- 1 1/2 Carrots; peeled and shredded
- 8 oz. Mushrooms
- 1/2 Yellow Onion
- 2 C. Packed fresh spinach
- 2/3 C. Bread Crumbs
- 2 Eggs
- 1/4 Tsp. Cumin
- 1/2 Tsp. Southwest Seasoning
- 4 Tsp. Olive Oil
- Salt and Pepper to Taste
- 2 Avocados; peeled and cored
- 2 Tbsp. Lime Juice
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Add spinach leaves to a food processor and pulse several times until finely shredded.
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Remove and place in a separate bowl.
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Add mushrooms to food processor and pulse until finely diced.
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Remove and place in a separate bowl.
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Peel onion and cut half of it into large chunks.
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Remove stem and seeds and cut half of the bell pepper into large chunks.
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Add onion and pepper to a food processor and pulse several times until finely diced.
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Add 2 Tsp. of Olive Oil to a nonstick skillet on Medium/High heat.
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Once heated, add onion, mushrooms and pepper.
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Sauté for a couple of minutes.
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Add spinach, salt and pepper; sauté until leaves are wilted
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Remove vegetables from skillet and transfer to a sifter.
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Using the back of a spoon, firmly press down on vegetables to drain out excess fluids (important).
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Add vegetables to a large bowl.
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Stir in shredded carrots.
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Add quinoa, bread crumbs, eggs, cumin, southwest seasoning, salt and pepper; stir until combined.
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I recommend refrigerating for around 30 minutes before forming patties.
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Form mixture into 3-4 patties.
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In a small bowl, smash Avocados with a fork to remove any chunks.
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Add salt, pepper and lime juice; stir and set aside.
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Heat 2 tsp. of Olive Oil in a nonstick skillet on Medium/High heat.
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Once heated, add veggie patties and cook around 3 minutes per side until browned.
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Serve veggie patties on your preferred bun (I use whole grain).
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Top with plenty of Avocado.
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Garnish with tomato slices and/or spinach leaves.
