Baked Quinoa Chicken Burgers

Name: Baked Quinoa Chicken Burgers
Prep time: 39 min
Cook time: 37 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: American
Ingredients: ⅓ cup (60 g) white quinoa, rinsed well in a fine-mesh sieve; ⅔ cup (160 ml) water; 1 lb (454 g) ground chicken (dark or mixed meat), cold from the fridge; 1 medium (about 3 oz) (85 g) medium carrot, peeled and coarsely grated (about ½ cup packed); 2 whole (30 g) scallions, thinly sliced, white and green parts; 2 cloves (8 g) garlic cloves, finely minced; 1 large (50 g) large egg, lightly beaten; ⅓ cup (20 g) panko breadcrumbs; 1 tbsp (15 g) Dijon mustard; 1 tsp (2½ g) smoked paprika; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (14 ml) olive oil, for brushing the pan and patties; ¼ cup (60 g) plain Greek yogurt; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; ⅛ tsp (0.7 g) kosher salt, a generous pinch; 4 buns (240 g) whole-wheat hamburger buns, split; 4 large leaves (40 g) butter lettuce leaves, washed and dried; 1 medium (130 g) medium tomato, cut into 4 thin slices

From the MyKitchenBank Kitchen

Juicy, lightly spiced chicken burgers loaded with fluffy quinoa and grated carrot, baked on a sheet pan instead of fried. Serve on toasted buns with a bright lemon-yogurt sauce.

Prep: 39 min
Cook: 37 min
Wait: 35 min
Total: 1 hr 51 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
⅓ cup (60 g) white quinoa, rinsed well in a fine-mesh sieve
⅔ cup (160 ml) water
1 lb (454 g) ground chicken (dark or mixed meat), cold from the fridge
1 medium (about 3 oz) (85 g) medium carrot, peeled and coarsely grated (about ½ cup packed)
2 whole (30 g) scallions, thinly sliced, white and green parts
2 cloves (8 g) garlic cloves, finely minced
1 large (50 g) large egg, lightly beaten
⅓ cup (20 g) panko breadcrumbs
1 tbsp (15 g) Dijon mustard
1 tsp (2.5 g) smoked paprika
¾ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (14 ml) olive oil, for brushing the pan and patties
For the lemon-yogurt sauce
¼ cup (60 g) plain Greek yogurt
1 tbsp (15 ml) fresh lemon juice
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
⅛ tsp (0.7 g) kosher salt, a generous pinch
To serve
4 buns (240 g) whole-wheat hamburger buns, split
4 large leaves (40 g) butter lettuce leaves, washed and dried
1 medium (130 g) medium tomato, cut into 4 thin slices

Equipment (8)

Small saucepan (1½-quart / 1.5 L) with lid
Rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Box grater
Large mixing bowl
Instant-read thermometer
Fine-mesh sieve
Pastry brush or paper towel for oiling

Steps

Before you start

Cook the quinoa first and let it cool completely; warm quinoa makes the mixture sticky and starts to cook the egg.
Use regular ground chicken (not extra-lean breast); a little fat keeps the burgers juicy.
Have an instant-read thermometer ready. These burgers are done at 165°F (74°C), not by color alone.
Total time is about 1 hour 50 minutes, but much of it is hands-off cooling and chilling.

1
Cook the quinoa
- Combine the rinsed quinoa and water in a small saucepan.
- Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes without lifting the lid, until the water is absorbed.
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Ready when: All water is absorbed and the quinoa grains are tender, with tiny white spirals visible
Tip: Rinsing removes the bitter natural coating (saponin), so don't skip it.
2
Cool the quinoa
- Fluff the quinoa with a fork and spread it on a plate or small tray in a thin layer.
- Let it cool for about 15 minutes.
- You should have about 1 cup (185 g).
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Ready when: Quinoa feels cool or barely lukewarm to the touch
Tip: Pop the plate in the fridge for 5 minutes if you are short on time.
3
Preheat and prep panOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line a rimmed baking sheet with parchment paper and brush the parchment with about half of the olive oil (1½ tsp).
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Ready when: Oven reaches 425°F (220°C)
Tip: Save the remaining oil for brushing the tops of the patties.
4
Prep the vegetables
- Peel and coarsely grate the carrot.
- Scoop the gratings into a clean kitchen towel or paper towels and squeeze out excess moisture.
- Thinly slice the scallions and finely mince the garlic.
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Ready when: Grated carrot feels damp, not wet, when pressed
Tip: Wet carrot releases water in the oven and makes soft, crumbly burgers.
5
Mix the burger base
- In a large bowl, whisk the egg with the Dijon, smoked paprika, ¾ tsp salt, and pepper.
- Add the chicken, cooled quinoa, carrot, scallions, garlic, and panko.
- Mix gently with your hands for about 30 seconds, just until evenly combined.
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Ready when: No streaks of egg or dry pockets of panko remain; mixture is tacky and holds together when squeezed
Tip: Overmixing makes chicken burgers dense and rubbery. Stop as soon as it comes together.
6
Chill the mixture
- Cover the bowl and refrigerate for 15 minutes so the panko hydrates and the mixture firms up and is easier to shape.
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Ready when: Mixture feels noticeably firmer and less sticky
Tip: Wet your hands slightly when shaping to keep the mixture from sticking.
7
Shape the patties
- Divide the mixture into 4 equal portions (about 200 g each).
- With damp hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple into the center of each.
- Place on the oiled parchment, spaced 1 inch apart, and brush the tops with the remaining oil.
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Ready when: Patties are even in thickness with smooth edges
Tip: The dimple keeps the center from puffing up into a dome.
8
Bake first sideOven 425°F / 220°C
- Bake the patties at 425°F (220°C) for 12 minutes, until the undersides are golden and release easily from the parchment.
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Ready when: Undersides are golden brown and the patties lift off without sticking
Tip: Don't flip too early; patties that stick aren't set yet. Give them 2 more minutes.
9
Flip and finishOven 425°F / 220°C
- Carefully flip each patty with a wide spatula and bake another 10 minutes.
- Check the thickest part of one patty with an instant-read thermometer.
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Ready when: Internal temperature reads 165°F (74°C) and juices run clear
Tip: If any patty is below 165°F (74°C), return it to the oven for 2 minutes and re-check.
10
Make the sauce
- While the patties bake, stir together the Greek yogurt, lemon juice, parsley, and a generous pinch of salt in a small bowl.
- Taste and add a little more salt or lemon if needed.
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Ready when: Sauce is smooth, tangy, and flecked with green
11
Rest and toast bunsOven 425°F / 220°C
- Move the cooked patties to a plate and let them rest 5 minutes.
- Meanwhile, place the split buns cut-side up on the baking sheet (after removing the patties) and toast in the 425°F (220°C) oven for 3 minutes.
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Ready when: Bun cut sides are lightly golden and crisp at the edges
Tip: Watch the buns closely; they go from toasted to burnt quickly.
12
Assemble and serve
- Spread sauce on both halves of each bun.
- Layer a lettuce leaf, a patty, and a tomato slice on the bottom bun, then add the top bun.
- Serve immediately.
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Tip: Put lettuce against the bottom bun to keep it from getting soggy.

Good to know

Tips

Squeeze the grated carrot dry; excess moisture is the most common cause of soft, crumbly baked burgers.
Weigh the portions (about 200 g each) so the patties bake evenly and finish at the same time.
For extra browning, broil the patties 1–2 minutes at the end, watching closely.
Don't press down on the patties when flipping; it squeezes out the juices.

Make ahead

Cook and cool the quinoa up to 3 days ahead and refrigerate. Shape the raw patties up to 24 hours ahead, stack between parchment, cover, and refrigerate; brush with oil just before baking and add 1–2 minutes to the baking time if very cold. The sauce keeps 3 days refrigerated.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked patties (without buns) in an airtight container up to 4 days. Freezer: freeze cooked or raw patties separated by parchment up to 3 months; thaw overnight in the fridge. Reheat cooked patties on a baking sheet at 350°F (175°C) for 10–12 minutes until hot in the center (165°F / 74°C).

Substitutions

ground chicken (dark or mixed meat) → Ground turkey. Use dark or mixed meat; 93% lean turkey works but may be slightly drier. Same 165°F (74°C) doneness.
panko breadcrumbs → Rolled oats or gluten-free breadcrumbs. Use the same amount; pulse oats briefly if you want a finer texture. Use gluten-free buns to make the whole burger gluten-free.
white quinoa → Cooked brown rice or millet. Use 1 cup (about 185 g) cooled, cooked grains and skip the first two steps.
plain Greek yogurt → Mayonnaise or dairy-free yogurt. Keep the same amount and lemon juice for a similar tangy sauce.