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

20 mins
12 mins
30 mins
1 hr 2 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

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My husband and I loved this! Only thing I would say is depending on your stove top I would cook it at a slightly lower temperature because mine burned on the first side until I turned the stove down. Also I tossed the salad on top with a little olive oil salt n pepper. This is surprisingly excellent! I'll definitely be making this again! Can't believe my meat eating husband even loved it. Read More