Baked Quinoa Veggie Burgers with Cheddar

Name: Baked Quinoa Veggie Burgers with Cheddar
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: ¾ cup (130 g) white quinoa, rinsed well and drained; 1½ cups (355 ml) water; 1 tablespoon (15 ml) olive oil, for the skillet; ½ cup (75 g) yellow onion, finely diced (¼-inch / 6 mm pieces); 1 cup (100 g) medium carrot, peeled and coarsely grated (about 1 medium carrot); 2 cloves (8 g) garlic cloves, minced; ¾ cup (70 g) old-fashioned rolled oats, pulsed to a coarse flour; 1 cup (113 g) sharp cheddar cheese, shredded, packed lightly; 2 large (100 g) large eggs, lightly beaten; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (15 g) Dijon mustard; 1 teaspoon (2½ g) smoked paprika; ½ teaspoon (1 g) ground cumin; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (½ g) black pepper, freshly ground; 1 tablespoon (15 ml) olive oil, for brushing the patties and pan; ½ cup (57 g) sharp cheddar cheese, shredded; 6 buns (330 g) hamburger buns, split; 1 large (180 g) ripe tomato, sliced into 6 rounds (optional); 6 leaves (60 g) butter lettuce leaves, washed and dried (optional)

From the MyKitchenBank Kitchen

Golden, sturdy vegetarian burgers made with fluffy quinoa, sweet carrot, toasty oats and sharp cheddar. They bake on a sheet pan with no flipping drama, hold together well, and finish with a melty cheddar top.

Prep: 25 min
Cook: 45 min
Wait: 40 min
Total: 1 hr 50 min
Makes: 6 burgers

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Ingredients

6 servings

For the burgers
¾ cup (130 g) white quinoa, rinsed well and drained
1½ cups (355 ml) water
1 tablespoon (15 ml) olive oil, for the skillet
½ cup (75 g) yellow onion, finely diced (¼-inch / 6 mm pieces)
1 cup (100 g) medium carrot, peeled and coarsely grated (about 1 medium carrot)
2 cloves (8 g) garlic cloves, minced
¾ cup (70 g) old-fashioned rolled oats, pulsed to a coarse flour
1 cup (113 g) sharp cheddar cheese, shredded, packed lightly
2 large (100 g) large eggs, lightly beaten
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
1 tablespoon (15 g) Dijon mustard
1 teaspoon (2.5 g) smoked paprika
½ teaspoon (1 g) ground cumin
¾ teaspoon (4 g) kosher salt
¼ teaspoon (0.5 g) black pepper, freshly ground
1 tablespoon (15 ml) olive oil, for brushing the patties and pan
To serve
½ cup (57 g) sharp cheddar cheese, shredded
6 buns (330 g) hamburger buns, split
1 large (180 g) ripe tomato, sliced into 6 rounds (optional)
6 leaves (60 g) butter lettuce leaves, washed and dried (optional)

Equipment (10)

Medium saucepan with lid (2–3 quart / 2–3 L)
Large rimmed baking sheet (18×13-inch / 46×33 cm)
Parchment paper
Large skillet (10-inch / 25 cm)
Food processor or blender (or a zip-top bag and rolling pin)
Large mixing bowl
Box grater
Fine-mesh sieve
Wide spatula
Instant-read thermometer

Steps

Before you start

Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds to remove its bitter coating.
The quinoa must be fully cooled before mixing, or the eggs will start to cook and the mixture will turn gummy. Plan on about 15 minutes of cooling.
Shred the cheddar yourself from a block if you can; pre-shredded cheese is coated in starch and melts less smoothly.
The mixture will feel soft. Chilling for 20 minutes is what makes the patties easy to shape and keeps them from falling apart.

1
Cook the quinoa
- Combine the rinsed quinoa, water and ¼ teaspoon of the kosher salt in a medium saucepan.
- Bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes.
- Remove from the heat and leave covered, undisturbed, for 5 minutes.
- Fluff with a fork.
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Ready when: All the water is absorbed, the grains are tender and you can see tiny white spiral 'tails'.
Tip: Don't lift the lid while it simmers; the steam is what cooks the grains evenly.
2
Cool the quinoa
- Spread the hot quinoa in a thin layer on a large plate or small baking sheet.
- Let it cool for about 15 minutes while you cook the vegetables.
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Ready when: Quinoa feels room temperature or just barely warm to the touch.
Tip: Spreading it thin cools it much faster than leaving it in the pot.
3
Sauté the vegetables
- Heat the 1 tablespoon olive oil in a 10-inch skillet over medium heat.
- Add the onion and cook, stirring often, for 3 minutes.
- Add the carrot and garlic and cook for 2 minutes more, stirring.
- Scrape into a large mixing bowl and let cool for a few minutes.
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Ready when: Onion is soft and translucent, carrot is slightly softened, and the garlic smells fragrant but is not browned.
Tip: Cooking off the vegetables' moisture helps the patties firm up in the oven.
4
Grind the oats
- Pulse the rolled oats in a food processor 8–10 times, until about half of them are powdery and the rest are coarse crumbs.
- No processor?
- Seal the oats in a zip-top bag and crush with a rolling pin.
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Ready when: Oats look like a coarse, uneven flour with some small flakes remaining.
Tip: Don't grind to fine powder; some texture keeps the burgers from feeling pasty.
5
Mix the burger mixture
- To the bowl with the vegetables, add the cooled quinoa, ground oats, 1 cup cheddar, beaten eggs, parsley, Dijon, smoked paprika, cumin, the remaining ½ teaspoon salt and the pepper.
- Stir with a sturdy spoon, then mix with your hands for 30 seconds, pressing firmly.
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Ready when: A handful squeezed in your fist holds its shape without crumbling apart.
Tip: If the mixture seems wet and loose, add 1 more tablespoon of oats; if it's dry and crumbly, add a splash of water.
6
Chill the mixture
- Cover the bowl and refrigerate for 20 minutes.
- Meanwhile, line a large rimmed baking sheet with parchment paper and set the oven rack in the center position.
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Ready when: The mixture is noticeably thicker and sticks together easily.
Tip: Don't skip this step; unchilled patties are much more likely to crack or slump.
7
Shape the pattiesOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Brush the parchment with about 1 teaspoon of the olive oil.
- With damp hands, divide the mixture into 6 equal portions (about ⅔ cup / 150 g each).
- Pack each firmly and flatten into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on the baking sheet 1 inch (2.5 cm) apart.
- Brush the tops with the remaining oil.
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Ready when: Patties have smooth edges with no deep cracks.
Tip: Press any cracked edges back together with your fingers before baking.
8
Bake the first sideOven 400°F / 205°C
- Bake at 400°F (200°C) for 15 minutes, until the tops are lightly golden and the patties feel set when touched.
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Ready when: Tops are lightly golden and the patties no longer feel wet or soft.
Tip: Don't try to flip early; patties release from the parchment more easily once they've set.
9
Flip and add cheeseOven 400°F / 205°C
- Slide a wide spatula under each patty and flip carefully.
- Bake 8 more minutes.
- Sprinkle the remaining ½ cup cheddar evenly over the patties, about 1 heaping tablespoon each, and bake 2 minutes more until melted.
- Check that the center of a patty reads 160°F (71°C) on an instant-read thermometer.
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Ready when: Both sides are deep golden, the cheese is melted and bubbling, and the center reads 160°F (71°C).
Tip: Because the patties contain raw egg, use the thermometer rather than color alone.
10
Toast the bunsOven 400°F / 205°C
- Move the burgers to a plate and rest 3 minutes.
- While they rest, place the split buns cut-side up on a second rack or pan and toast in the 400°F (200°C) oven for 2–3 minutes.
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Ready when: Cut sides of the buns are lightly golden and slightly crisp.
Tip: Toasted buns stay crisp and keep the soft patties from making them soggy.
11
Assemble and serve
- Place a lettuce leaf on each bottom bun, then a burger, a tomato slice, and the bun top.
- Serve right away with your favorite sauces and sides.

Good to know

Tips

Rinse the quinoa well and cool it completely; both steps matter for flavor and for texture.
Pack the patties firmly with damp hands. Loose patties are the main reason veggie burgers crumble.
Use a wide spatula and let the first side set fully before flipping.
For extra browning, finish baked patties for 1–2 minutes per side in a lightly oiled skillet over medium heat.

Make ahead

"Shape the patties up to 24 hours ahead, place on the parchment-lined sheet, cover tightly and refrigerate; brush with oil and bake straight from the fridge, adding 2–3 minutes to the first bake. The mixture can also be made and refrigerated for up to 1 day before shaping."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: cooked patties keep in an airtight container for up to 4 days. Freezer: freeze cooked patties on a tray, then wrap individually and store up to 3 months. Reheat from fridge in a 350°F (175°C) oven for 10 minutes, or from frozen for 18–20 minutes, until hot in the center (165°F / 74°C)."

Substitutions

sharp cheddar cheese → Pepper Jack, Gruyère or a vegan cheddar-style shred. Pepper Jack adds mild heat; vegan shreds melt less but still bind well.
old-fashioned rolled oats → Plain dry breadcrumbs (¾ cup / 85 g) or gluten-free oats. Breadcrumbs give a slightly crisper crust; use certified gluten-free oats to keep the burgers gluten-free (with gluten-free buns).
large eggs → 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes). Makes the burgers egg-free; patties will be a touch softer, so handle gently when flipping.
medium carrot → Grated zucchini (squeezed dry) or grated sweet potato. Squeeze zucchini in a clean towel to remove excess water, otherwise the patties become soft.