Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Served with multigrain bread, these veggie burgers are packed with the bold flavors and textures of quinoa, goat cheese, pumpkin, beets, and basil.

Recipe Summary

12 mins
30 mins
1 hr 2 mins
20 mins
4 burgers


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger. Mix until well combined. Cover and chill for 30 minutes or until easy to work with.

  • In a very large skillet, heat oil over medium heat. Meanwhile, divide the mixture into 4 portions and press each portion into a 4-inch patty.

  • Cook patties in hot oil over medium heat for 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking.

  • Spread remaining 1/4 cup goat cheese over toasted bread slices. Top with quinoa burgers. If desired, garnish with additional fresh basil, diced tomato, and/or sliced red onion.

Cook's Notes:

You can substitute mashed cooked sweet potato for the pumpkin.

Feel free to use spinach in place of the basil.

If you only find regular goat cheese, in a medium bowl, beat the cheese and a few teaspoons of milk with an electric mixer until softened.

Nutrition Facts

304 calories; protein 8.6g; carbohydrates 45.7g; fat 10.9g; cholesterol 1.6mg; sodium 682.9mg. Full Nutrition