Table of Contents
  1. Watch how to make these quinoa squash burgers
  2. Quinoa Squash Burgers Recipe

I’m not usually one for veggie burgers. They’re usually a disappointment – but these are different. For me, they’re in a completely different category from meat. I don’t think of these as a meat substitute but just as a delicious weeknight meal. They don’t have to be served on a bun and would be terrific on a salad or as a side dish. I love their versatility!

These are a fun and delicious alternative to meat burgers. Served with a bun, lettuce, and this chipotle mayonnaise, they really are a great meal!

Close up view of side of quinoa squash burger sitting on bed of lettuce with chipotle mayonnaise slathered on top with bun capping the entire thing
Glass container filled with orange colored chipotle mayonnaise with spoon sticking out all on wood surface with burger in background
This chipotle mayonnaise may very well be the best part of the whole burger!

Watch how to make these quinoa squash burgers

Quinoa squash burger sitting on white plate with spicy aioli sauce in between bun and lettuce all on wood surface with second burger in background

Quinoa Squash Burgers

5 from 2 votes
Author: Kaleb
This recipe is far from the traditional burger recipe! These quinoa squash burgers are a healthier take on the classic, but with no less flavor! Made with a chipotle mayonnaise sauce that's slathered on thick, you won't even remember (or even want to) what a regular burger tastes like!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 8 patties

Ingredients

For the burgers

  • ½ cup quinoa
  • 1 cup water
  • 2 tbsp olive oil
  • ¾ cup diced onion
  • 1 ½ tsp salt
  • ¾ tsp pepper
  • 1 cup finely diced Cremini mushrooms
  • 1 ½ tsp ground cumin
  • 2 tsp soy sauce
  • 1 cup prepared squash
  • 1 egg
  • ½ cup finely chopped toasted walnuts
  • ½ cup toasted ground flax meal

For the chipotle mayonnaise

  • 3 egg yolks
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 2 tsp lemon juice
  • ½-¾ cup vegetable oil
  • 1-2 chipotle peppers

Instructions
 

For the burgers

  • Prepare squash by baking, cooling, and scooping out of skin. Set aside.
    1 cup prepared squash
  • Cook quinoa by combining water and quinoa. Bring to a boil. Cover and lower to a simmer for 15 minutes. Fluff with a fork and remove from heat. If liquid remains, keep on simmer without the lid until the remaining liquid is cooked off. Set aside to cool.
    ½ cup quinoa, 1 cup water
  • Toast walnuts in a dry skillet over medium heat, shaking to evenly toast, 5-8 minutes. Once toasted, chop in a food processor until finely chopped.
    ½ cup finely chopped toasted walnuts
  • In a skillet, heat oil over medium-high heat. Add onion, salt, and pepper. Sauté until the onion is translucent.
    2 tbsp olive oil, ¾ cup diced onion, 1 ½ tsp salt, ¾ tsp pepper
  • Add prepared mushrooms and continue to sauté until the released liquid from the mushrooms has cooked off, 5-8 minutes.
    1 cup finely diced Cremini mushrooms
  • Sprinkle in cumin. Cook a few seconds then add soy sauce. Cook until most of the liquid has cooked out. Remove from heat.
    1 ½ tsp ground cumin, 2 tsp soy sauce
  • In a large bowl with the prepared and scooped squash, add the onion mixture, prepared quinoa, chopped walnuts, egg, and flax meal. Stir to completely combine.
    1 egg, ½ cup toasted ground flax meal
  • Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Using a ⅓ cup scoop, make patties and cook 3-5 minutes per side until browned and a crust forms. Remove from skillet.

For the chipotle mayonnaise

  • In a food processor, add the egg yolks, Dijon mustard, salt, and lemon juice. Process on high until well incorporated.
    3 egg yolks, 2 tsp Dijon mustard, 1 tsp salt, 2 tsp lemon juice
  • Slowly add oil through the feeding tube with the processor running until the mixture begins to thicken.
    ½-¾ cup vegetable oil
  • After ½ cup oil is added, check the thickness of the mayonnaise. Add more if needed to thicken to the desired level.
  • Once thickened, add pepper and process to incorporate.
    1-2 chipotle peppers

Notes

Caloric information listed does not include the chipotle mayonnaise. The caloric information is as follows:
  • Serving size: 1 tbsp
  • Calories: 71 

Nutrition

Serving: 1pattyCalories: 167kcalCarbohydrates: 10.2gProtein: 5.5gFat: 9.6gSaturated Fat: 1.2gPolyunsaturated Fat: 4.3gMonounsaturated Fat: 3.6gTrans Fat: 0gCholesterol: 23.3mgSodium: 484.8mgPotassium: 218mgFiber: 3.7gSugar: 1.1gVitamin A: 10.8IUVitamin C: 1.7mgCalcium: 36.9mgIron: 1.5mg
Course Main Course
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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