Vegetarian burger
Our simple vegetarian burger recipe is made with quinoa patties, hiding a gooey mozzarella surprise. It is layered with homemade tomato salsa, spicy mayo, classic lettuce leaves, and white cheese, all tucked into a toasted brioche bun. Stack it up and enjoy every layer!
Ingredients
Quinoa patties
|
Quinoa
|
175 g |
|---|---|
|
Water
|
400 ml |
|
Coarse salt
|
½ tsp |
|
Eggs
|
3 |
|
Oatmeal
|
50 g |
|
Mozzarella
|
75 g |
|
Garlic clove, finely chopped
|
1 |
|
Coarse salt
|
1 tsp |
|
Freshly ground pepper
|
|
|
Butter
|
25 g |
Tomato salsa
|
Plum tomatoes, in small cubes
|
600 g |
|---|---|
|
Coarse salt
|
1 tsp |
|
Red onions, finely chopped (about 150 g)
|
2 tsp |
|
Apple vinegar
|
2 tbsp |
|
Sugar
|
1 tsp |
To serve
|
Burger buns, for example, brioche
|
4 |
|---|---|
|
Spicy mayonnaise
|
200 ml |
|
White cheese, in cubes
|
100 g |
|
Lettuce leaves, rinsed
|
8 |
Instructions
Quinoa patties
Tomato salsa
To serve
Recommended information
Serving suggestion
Cook the perfect quinoa patties
Let the quinoa cook for 15 minutes with a tightly closed lid, then drain it well and give it a moment to cool. This helps the quinoa stay light and firm, so the patties keep their shape. When it is time to fry, get the pan nice and hot with some butter. Let the butter melt until golden before adding the patties, then cook them over low heat for about five minutes on each side. This gives them a crispy outside and a perfectly firm yet soft texture.
Fresh ingredients make the salsa pop
When choosing tomatoes, look for ones that feel firm yet slightly tender, with a deep red colour and a sweet aroma. Avoid any that are too soft or have wrinkled skin. Opt for tight, glossy skin and a firm feel for red onions. Any signs of sprouting or soft spots mean they are past their best.
Take your time with the presentation
A burger that looks great is even more exciting to eat, so start by spreading a generous layer of spicy mayonnaise on the base of each toasted bun, then lay down a crisp lettuce leaf on top, creating a fresh foundation. Place the quinoa patty next, keeping it centred so every layer stays in place. Scatter cubes of white cheese over the patty and finish with a spoonful of tomato salsa.
FAQ: Questions about vegetarian burger
Below, you will find our answers to common questions about vegetarian burgers.
Can I prepare veggie burgers ahead of time?
You can prepare some components of the vegetarian burger in advance, such as the patties and tomato salsa. The patties can be either cooked ahead of time or shaped and kept uncooked for up to 24 hours before frying. The tomato salsa can also be made in advance and stored in the fridge. It is best to store each component separately to keep everything fresh.
How do I store leftover vegetarian burgers?
Assembled burgers do not store well, as the buns become soggy, so it is best to enjoy them fresh. If you can, store each component separately. The cooked patties can be kept in an airtight container in the fridge for up to 3 days and reheated in a pan before serving. Tomato salsa stays fresh for up to 2 days when stored in a container. Burger buns should be kept at room temperature in their packaging or in an airtight container to keep them from drying out.
Can vegetarian burgers be frozen for later use?
The quinoa patties can be frozen for later use. Shape them and place them on a tray lined with baking paper, then freeze until firm. Once frozen, transfer them to an airtight container or freezer bag and store them for up to 3 months. If the patties are already cooked, let them cool completely before freezing. To reheat, thaw them in the fridge overnight and warm them in a pan over low heat until heated through.
Nutritional values
Nutritional value, per
2019 Kcal
| Fibre | 33.6 gram fibers |
| Protein | 83.3 gram |
| Carbohydrates | 211.3 gram |
| Fat | 93 gram |
Try our vegetarian burger with quinoa patties
Homemade burgers have never been this good with our easy vegetarian burger recipe! These quinoa patties crisp up beautifully in the pan, turning golden on the outside while remaining soft inside, with just a bit of chew from the quinoa. Its mild, nutty flavour, with a slightly earthy note, is brought to life by the sharp yet subtly sweet garlic. Hidden throughout the patties, mozzarella melts into pockets of gooey, creamy deliciousness – an irresistible little surprise in every bite.
Bright tomato salsa for a refreshing touch
Tomatoes and red onions simply belong in a burger, no doubt about it, but instead of the usual slices, we turn them into fresh salsa. When finely chopped, their flavours mingle, with the red onions softening as they soak up the sweetness and juices of the tomatoes, while the tomatoes pick up a sharp punch from the onions. A splash of apple vinegar lends a gentle acidity with a hint of fruitiness in the background.
If you are a fan of salsas, you should give our fresh tomato salsa with coriander and lime a try as well!
Filled with salad, mayonnaise, and cheese
The spicy mayonnaise is slathered onto the bun for a creamy, fiery base. On top, crisp lettuce offers freshness and a little crunch, giving the burger some lightness. Finally, the white cheese is scattered over the warm patty, softening slightly as it settles in, adding a creamy, salty touch. Everything is comfortably nestled between toasted burger buns, holding all those layers in place.
Feeling extra ambitious? Bake your own burger buns from scratch for soft, fluffy rolls with a golden crust.
The perfect twist on burger night
Burger night is the perfect opportunity to get creative, and this vegetarian burger recipe is just the way to do it! We have reimagined the classic with a mozzarella-quinoa patty and a fresh tomato salsa, delivering a fresh and flavourful take that will definitely surprise your guests.
Want to take it a step further? Turn these into sliders! Simply shape the patties smaller, tuck them into mini buns, and serve them alongside other favourites like spicy chickpea sliders, crispy chicken sliders, or golden halloumi sliders. And, of course, no slider spread is complete without a few indulgent sides, like onion rings, mozzarella sticks, and grilled corn on the cob.
Put your own spin on the recipe
There is more than one way to enjoy a good burger, so customise this vegetarian burger with whatever you fancy. If you are not a fan of lettuce, go for rocket instead for its peppery note or baby spinach for its delicate earthiness.
We have already added mozzarella to the patty, but that does not mean you cannot melt even more cheese over them as they fry. Aged Cheddar has a sharp, tangy bite, gouda melts beautifully with a mild, slightly nutty taste, and blue cheese introduces a bold, creamy punch for those who like a bit more intensity.
Add avocado slices or guacamole for a smooth, buttery feel, or add sliced pickles for a tangy crunch. If you like sweetness, caramelised onions with their jam-like consistency will do the trick, while jalapeño slices bring the heat for those who want a fiery kick.
