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Quinoa Burgers

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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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.
By Arlene Cummings
Created Mar 13, 2012
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  • 1/2 cup uncooked quinoa, rinsed, well drained
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely grated carrots
  • 1/2 cup shredded zucchini
  • 2 eggs
  • 3 tablespoons Original Bisquick™ mix
  • 1 tablespoon chopped fresh dill weed
  • Salt and freshly ground pepper to taste
  • 1/2 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Serve the burgers on a bun instead of greens, if desired.
  • tip 3
    A small dollop of mayonnaise, garnished with fresh dill weed or other herbs, is a nice accompaniment to the burger.


Nutrition Facts are not available for this recipe
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