How about some delicious, healthy patties that are crispy on the outside, and soft and earthy sweet on the inside? Today, I’m excited to share my quinoa burger recipe made with roast squash and quinoa flakes.

Quinoa flakes happen to be the perfect ingredient for making gluten-free vegan burgers or patties. Who knew!?!!

And then there’s the squash.

Oh my word! Roast squash not only brings an incredible depth of earthy sweetness, it works as an excellent binder to stop the quinoa burgers falling apart (see more below in my section about to get your burgers to hold together to perfection).

What are these vegan quinoa burgers made of?

For these burgers I use quinoa flakes, roast squash, ground pumpkin seeds, fresh parsley, optional rosemary, fresh garlic, sea salt and black pepper.

Quinoa flakes quickly go soft when mixed with roast squash. This helps to create the perfect texture needed for a burger or patty.

What are quinoa flakes?

Quinoa flakes are pressed, rolled grains of quinoa. They are whole grains of quinoa that have been flattened into flakes.

That’s it!

Using quinoa rather than whole quinoa grains is a convenient alternative. This is mainly because they cook super fast. You can use them in recipes like these quinoa burgers without needing to cook the quinoa first.

How do you actually stop your quinoa burgers from falling apart?

The trick in this recipe to stop your quinoa flake burgers from falling apart by using a good binder. The binder for these is roast squash. I use butternut, although any winter squash will work.

The method of mashing squash and using it as a binder works incredibly well.

The logic is simple. I figured that in order to get these vegan quinoa burgers to hold together I need something squishy to bind them!

Once roasted, your squash becomes soft and mashable creating the perfect ingredient to hold your burgers together.

When roasted in the oven, squash turns creamy, starchy and almost has a stickiness to it.

The earthy sweet flavour of roast squash balances out the taste of quinoa

The other reason that I am using roast squash in the recipe is for the delicious taste.

The starches caramelise when roasted, creating an earthy sort of sweetness. This balances nicely with the quinoa flakes, fresh herbs and garlic in this recipe.

Alternative to grilling or broiling vegan quinoa burgers?

I grill (USA: broil) these quinoa burgers leaving them crispy on the inside and nicely moist on the inside. They also work in the air-fryer, oven, or on the barbeque.

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Quinoa burger recipe with quinoa flakes and roast squash

Yield: 8 burgers

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Gluten-free vegan quinoa burgers. Made using quinoa flakes, roast squash, fresh herbs and garlic. They serve hot or cold with salad, potato wedges, quinoa, or rice. And work nicely with a tahini sauce or hummus dip. A perfect lunch box or hiking food too.

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Ingredients

• 300g (10½ oz) roast winter squash
• 100g (1 cup) quinoa flakes
• 100g (1 cup) pumpkin seeds
• Handful fresh parsley
• Sprig of fresh rosemary (optional)
• 1 large clove garlic
• 1 teaspoon sea salt

Instructions

Please watch my short video first for a super helpful video visual guide on how to make these (video below).

1. Roast the squash first. Cut it in to half, or smaller. Scoop out and discard the seeds. Then roast the squash at 200C (400F) for about 45 minutes, or until you can easily piece through it with a fork.
   Please note: The weight (300g/10½ Oz) is for COOKED squash. Raw and cooked squash are different in weight. Your squash will lose upto half it's weight when it has been roasted. I find it is best to cook extra squash to make use of having the oven on and, then make some roast squash soup with the spare stuff it at the same time.
2. Once the squash has roasted, allow it to cool down before you handle it (if you have time). Then, scoop out 300g of squash into a mixing bowl.
3. Grind the pumpkin seeds with a nutribullet or blender.
4. Finely chop the herbs.
5. Discard the outer skin from the garlic, then crush or finely chop it.
6. Add the quinoa flakes, ground pumpkin seeds, chopped herbs, crushed garlic and sea salt to the mixing bowl.
7. Mix everything together thoroughly until everything is evenly combined.
8. Shape into small patties or burgers with your hands about 1cm (just under ½ and inch) in depth. You should get about 8 patties, depending on how big you make them.

How to cook your quinoa burgers...

1. Put them under a pre-heated grill (USA: called a broiler) and grill (broil) for about 8 minutes on each side. Each side should be gently tanned.
2. Serve hot with lunch or dinner right away.
3. Alternatively let them cool down and put in a lunch box or have them cold later as a snack.
4. You can freeze these. It's best to separate with parchment paper to stop them sticking together in the freezer.

Did you make this recipe?

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