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Why I Love This Quinoa Squash Burger 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!
Follow These Tips
Serving & Storage
To serve – Serve the burgers hot, either on toasted buns or tucked into lettuce wraps. Slather the chipotle mayonnaise on thick, then add toppings like lettuce, tomato, avocado, or pickled onions. They are great with sweet potato fries, a simple salad, or grilled veggies.
To store – Store cooked patties and chipotle mayo in separate airtight containers for up to 5 days. Freeze cooked or uncooked patties between layers of parchment in a freezer bag for up to 2 months. Do not freeze the mayo.
More Burger Recipes to Try
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Quinoa Squash Burgers
Ingredients
For the burgers
- ½ cup quinoa
- 1 cup water
- 2 tbsp olive oil
- ¾ cup diced onion
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1 cup finely diced Cremini mushrooms
- 1 ½ tsp ground cumin
- 2 tsp soy sauce
- 1 cup peeled, diced, and roasted squash
- 1 large 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 kosher salt
- 2 tsp fresh 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 peeled, diced, and roasted 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 kosher salt, ¾ tsp freshly ground black 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 large 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 kosher salt, 2 tsp fresh 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
Video
Notes
- Serving size: 1 tbsp
- Calories: 71
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Can’t wait to try it!!! I AM a vegeterian and love your recipes!!! Thank you!!
Can’t wait to try it!!! I AM a vegeterian and live your recipes!!! Thank you!!