• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Glowing Fridge
  • Home
  • Recipes
    • Cycle Phase Recipes
      • Menstrual Phase
      • Follicular Phase
      • Ovulatory Phase
      • Luteal Phase
    • Breakfast
    • Smoothies and Juices
    • Drinks
    • Salads
    • Main Dish
    • Glow Bowls
    • Soup
    • Sides
    • Sauces, Dressings and Dips
    • Snacks
    • Sweets
    • Mocktails & Cocktails
  • My Books
    • The Plant-Based Cookbook for Women
    • The Happy Hormone Tracker
    • The Happy Hormone Guide
  • Hormone Health
    • The Happy Hormone Tracker
    • The Happy Hormone Guide
    • Food Chart Download
    • Hormone Blog Posts
    • Cycle Phase Recipes
      • Menstrual Phase
      • Follicular Phase
      • Ovulatory Phase
      • Luteal Phase
  • Lifestyle
    • Beauty
    • Wellness
    • Hormone Health
    • Pregnancy
    • What I Ate
    • Why Vegan?
    • Vegan Starter Guide
    • 5-Day Cleanse
    • The Glow Down
    • Videos
  • KING COFFEE
    • 7-Day KING COFFEE Challenge
    • How to Buy King Coffee/Become a Distributor
    • About Reishi KING Coffee
    • FAQ About KING Coffee + Vegan Reishi Latte
  • Contact
    • Contact Me
    • About
      • About Me
      • My Vegan Story
  • Shop
    • Amazon Store
    • CODES
    • 7-Day KING COFFEE Challenge
    • How to Buy King Coffee
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • How to Buy King Coffee
  • Menstrual Phase Recipes
  • Follicular Phase Recipes
  • Ovulatory Phase Recipes
  • Luteal Phase Recipes
  • My Books
  • Wellness & Lifestyle
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dish » Quinoa Kale Veggie Burgers

    Quinoa Kale Veggie Burgers

    Jun 3, 2016 • Luteal Phase, Main Dish, Menstrual Phase

    Jump to Recipe·Print Recipe

    VEGAN. GLUTEN FREE. NUT FREE. Quinoa Kale Veggie Burgers. Healthy, full of flavor, hold together and super easy to make. Can be cooked 3 ways (grill, stovetop or baked in the oven!) Perfect for summer grill outs. From The Glowing Fridge. #vegan #veggie #burger #grilled

    This past Memorial Day Weekend, I stayed up in Wisconsin and we grilled out a lot! Luckily, we stopped in at a little local gourmet shop called ‘The Mushroom Farm’ and they happened to have three different kinds of vegan veggie burgers.

    THREE!!!

    Remember, this is Wisconsin we’re talking about… the land of cheeseheads and die hard meat lovers. To say I was pleasantly surprised to find homemade veggie burgers is an understatement. Times are changing! I’ve been going up to my family’s lake house in Wisconsin since I was born and while it is my favorite summertime getaway, it’s not always the easiest place to be vegan, LOL, but that little gourmet shop is a GEM and my new fave place.

    I must say that store-bought frozen veggie burgers have come a LONG WAY in the past couple years and sure, they’re easy to throw on the grill – but they usually taste very bland and fake, if ya know what I mean, which is the exact reason people are turned off to veggie burgers in the first place.

    They need to taste a REAL homemade veggie burger made with real ingredients and not soy protein isolate.

    So those gourmet veggie burgers inspired me to create my ‘Quinoa Kale Veggie Burgers’ that are super easy to make, have tons of flavor and are perfect for your summer festivities. Since they already have quinoa, I decided to serve them over some curly kale instead of a bun, but do as you please!

    VEGAN. GLUTEN FREE. NUT FREE. Quinoa Kale Veggie Burgers. Healthy, full of flavor, hold together and super easy to make. Can be cooked 3 ways (grill, stovetop or baked in the oven!) Perfect for summer grill outs. From The Glowing Fridge. #vegan #veggie #burger #grilled

    VEGAN. GLUTEN FREE. NUT FREE. Quinoa Kale Veggie Burgers. Healthy, full of flavor, hold together and super easy to make. Can be cooked 3 ways (grill, stovetop or baked in the oven!) Perfect for summer grill outs. From The Glowing Fridge. #vegan #veggie #burger #grilled

    You can cook them one of three ways:

    1. on the grill 
    2. on the stovetop in a grill pan
    3. in the oven

    1) Cooking them on the grill seems to be the easiest way (especially for clean up) BUT keep in mind, they are veggie burgers and need to be handled with care. They are not made with eggs to hold them together, they are made with plants. They need to be flipped GENTLY or they may fall apart. My advice is to place them on aluminum foil (that has been sprayed with nonstick spray) and grill them that way – about 4 minutes on each side or until browned. They won’t have the grill marks, but who really cares? They’re homemade and so worth it!

    2) You can also grill them in a grill pan on the stovetop. 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. Remember, flip them GENTLY!

    3) Bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned. 

    How you cook them is up to you and all 3 ways work great. People can get frustrated when veggie burgers fall apart, but I’m not exactly sure what they expect? This recipe holds together nicely but I’ve made plenty of veggie burgers in my day to know that unless you buy them frozen and store-bought, they might fall apart. 

    VEGAN. GLUTEN FREE. NUT FREE. Quinoa Kale Veggie Burgers. Healthy, full of flavor, hold together and super easy to make. Can be cooked 3 ways (grill, stovetop or baked in the oven!) Perfect for summer grill outs. From The Glowing Fridge. #vegan #veggie #burger #grilled

    VEGAN. GLUTEN FREE. NUT FREE. Quinoa Kale Veggie Burgers. Healthy, full of flavor, hold together and super easy to make. Can be cooked 3 ways (grill, stovetop or baked in the oven!) Perfect for summer grill outs. From The Glowing Fridge. #vegan #veggie #burger #grilled

    While everyone is grilling up burgers (and hopefully veggies!) you too can grill up some healthy veggie burgers.

    No need to feel left out! Show them they don’t need meat to fulfill their craving for that grilled summer taste. Would pair nicely with my three bean summer salad, crunchy broccoli raisin salad, basil cucumber salad, fiesta lime and black bean rice or my raw pineapple salsa!

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Quinoa Kale Veggie Burgers

    ★★★ 3 from 1 reviews
    • Prep Time: 25
    • Cook Time: 10
    • Total Time: 35
    • Yield: 6
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 cup cooked quinoa
    • 1 cup bread crumbs (can sub for gluten free oats)
    • 1/2 red onion, diced
    • 1 clove garlic, minced
    • 1 cup kale, shredded
    • 1/3 cup fresh cilantro
    • 1 cup carrots, grated
    • 1 15-ounce can cannelini beans, drained & rinsed (or any white bean; garbanzo, northern)

    Spice Mix

    • 1/2 cup vegan bbq sauce
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons cumin
    • 1 teaspoon oregano
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes

    Instructions

    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 (doesn’t have to be completely smooth, 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. 1) Cooking them on the grill seems to be the easiest way (especially for clean up) BUT keep in mind, they are veggie burgers and need to be handled with care. They are not made with eggs to hold them together, they are made with plants. They need to be flipped GENTLY or they will fall apart. My advice is to place them on aluminum foil (that has been sprayed with nonstick spray) and grill them that way – about 4 minutes on each side or until browned. They won’t have the grill marks, but who really cares? They’re homemade and so worth it!
    7. 2) You can also grill them in a grill pan on the stovetop! 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. Remember, flip them GENTLY!
    8. 3) Bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.

    Notes

    • Leftover burgers can be refrigerated up to 3 days, or frozen up to 3 months.

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

     

    You Might Like These too:

    • Zesty Kale Cucumber Caesar SaladZesty Kale Cucumber Caesar Salad
    • Bikini Ready Green Detox SmoothieBikini Ready Green Detox Smoothie
    • Three Vegan Summer Salad DressingsThree Vegan Summer Salad Dressings
    • Chickpea Pineapple Summer SaladChickpea Pineapple Summer Salad
    • California Chopped Kale SaladCalifornia Chopped Kale Salad
    • Greek Cucumber Tzatziki Glow BowlGreek Cucumber Tzatziki Glow Bowl
    « What I Ate Wednesday: Superfood Salads and Tacos
    Blood Test Results and New Vegan Staples Video! »

    Reader Interactions

    Comments

    1. Judy Katcoff

      September 18, 2020 at 1:33 pm

      The flavor is wonderful with modifications, however, they don’t stick together in a pattie. Suggestions welcome.

      ★★★

      Reply
    2. Kate U.

      November 11, 2019 at 1:28 am

      Looking forward to trying this recipe. We aren’t vegans, but we eat try to eat meat as more of a side dish, and my toddler LOVES Dr. Praeger vegan kale burgers and super greens burgers. On some days, they are the only veggies he’ll eat. Trouble is, they are pricey and SALTY.

      Question: have you ever tried adding a vegan egg replacement (like Bob’s Red Mill Gluten-Free Egg Replacement) to help them stick together better? That stuff actually yields a better texture in baked goods than real eggs! If I try it and remember to do so, I’ll post the results.

      Reply
    3. Maria

      September 21, 2018 at 7:08 pm

      I just made this recipe with some modifications. I used amaranth seeds besides quinoa, added finely chopped mushrooms to the onions and garlic and fried them before adding them to the mix. It was very good! my son who is not interested on veggie burgers tried them because they smell so good when backing and loved them. Thanks!

      Reply
    4. Whitlyn

      February 25, 2018 at 7:14 pm

      Tried this burger it was delicious

      Reply
    5. Morgan

      October 07, 2016 at 9:10 am

      My mouth is literally watering as I read through this post. The pictures look amazing!

      Reply
    6. jeana

      July 10, 2016 at 10:55 am

      Love these veggie burgers! Amazing! Can you give us the town/address for the Mushroom Farm? Being a Wisconsin-ite, Id love to check it out. Thanks!

      Reply
    7. Taylor

      June 08, 2016 at 9:55 am

      I just made these veggie burgers last night, but I added sweet potato to the mixture. Wow! Let me just say that they were amazing!!! I also made sure to serve them with lemon. I have a feeling I’ll be making these a lot. Thanks for the great recipe

      Reply
      • Shannon Leparski

        June 14, 2016 at 10:04 am

        Yay, thanks Taylor! Adding sweet potato sounds so yummy!!

        Reply
    8. Emilie @ Emilie Eats

      June 05, 2016 at 11:02 am

      It’s always so awesome to visit a restaurant with so many vegan options! In south Louisiana, there really aren’t that many places that accommodate vegans 🙁 but here in Chicago, I’m loving the options! These look amazing – so hearty but so nutritious, too. Also, I NEED that broccoli raisin salad!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

    MY NEW COOKBOOK!

    Fertility Prep eBook!

    Fertility Prep eBook!

    The Happy Hormone Tracker

    The Happy Hormone Tracker

    My Book >> The Happy Hormone Guide!

    A look inside The Happy Hormone Guide. The first ever plant-based vegan book for balancing hormones, increasing energy and reducing PMS symptoms. With recipes and lifestyle tips for each phase of your menstrual cycle. #cyclesycning

    BECOME A PRACTITIONER

    HOW TO DETOX FROM BIRTH CONTROL

    HOW TO DETOX FROM BIRTH CONTROL

    NATURAL BIRTH CONTROL

    NATURAL BIRTH CONTROL

    Want to know the best foods to eat for each phase of your menstrual cycle?

    sign up to start eating in sync with your cycle!

    Footer

    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    MENSTRUAL PHASE RECIPES

    Vegan Tortilla Mushroom and “Mozzarella Cream” Pizza

    Banana Breakfast Cookies (Vegan & Gluten Free)

    Vegan Crockpot Lentil Soup

    Simple Cucumber Salad (Vegan)

    Copyright © 2022 The Glowing Fridge on the Foodie Pro Theme