Quinoa Burgers

A filling alternative to traditional beef burgers, our Quinoa Burgers include red onion, red and green bell peppers, grated carrots and shredded zucchini. Ready in 1 hour, substitute water for chicken broth for a vegetarian option.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8


cup uncooked quinoa, rinsed, well drained
cup Progresso™ chicken broth (from 32-oz carton)
cup finely chopped red onion
cup finely chopped green bell pepper
cup finely chopped red bell pepper
cup finely grated carrots
cup shredded zucchini
tablespoons Original Bisquick™ mix
tablespoon chopped fresh dill weed
Salt and freshly ground pepper to taste
cup vegetable oil
Mixed salad greens, if desired

  • 1 In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
  • 2 In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
  • 3 In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.

Expert Tips

Cooking the quinoa in chicken broth adds flavor, but you can simply cook it in water, if you prefer. The tiny, bead-shaped grain expands to four times its volume when cooked.

Serve the burgers on a bun instead of greens, if desired.

A small dollop of mayonnaise, garnished with fresh dill weed or other herbs, is a nice accompaniment to the burger.