Broccoli-Quinoa Burger
This broccoli-quinoa burger is a vegan patty made from boiled quinoa and broccoli, blended into a paste, seasoned with garlic, parsley, thyme, and coriander, then bound and pan-fried until golden. Tuck it into a bun with avocado, tomato, pickles, pesto, and mayo and you have a filling, protein-rich lunch or dinner that comes together fast. It is easy enough for a weeknight and satisfying enough to serve to guests.
You may already know how much I love vegan patties. Ah, they were my go-to meal for breakfast, lunch, and dinner for such a long time! If you want to learn how to put together THE ultimate veggie burger, I put everything I know into this veggie burger guide, and you can browse more of my vegan patty recipes whenever you need a new favorite.
What goes into these broccoli-quinoa patties
The base is simple: boiled white quinoa and broccoli, blended together into a rough paste. From there I build flavor and structure. I added a tomato in the mix, as well as an onion and some garlic, fresh parsley, some breadcrumbs, psyllium husks, and lots of yummy spices. Here is what each part does:
- Quinoa and broccoli are the heart of the patty. Frozen broccoli works too, as long as you thaw it first so it does not water down the mix.
- Breadcrumbs soak up moisture and give the patties body so they fry up firm instead of mushy.
- Psyllium husks or ground flaxseed are the binder. They gel with the moisture in the mix and hold everything together, which keeps the recipe plant-based.
- Garlic, onion, parsley, thyme, and ground coriander carry the flavor. Do not skip the salt and pepper, since quinoa and broccoli are mild on their own.
How to make patties that hold together
The most common problem with veggie patties is that they crumble in the pan. Two things prevent that here. First, the psyllium husks (or flaxseed) need moisture and a little time to gel, so the mixture firms up as it rests. That is why I always chill the bowl in the fridge for about 30 minutes before shaping. Cold, rested batter holds its shape far better under your hands and in the pan.
Second, use a large non-stick pan and enough oil to coat the surface, and let each patty develop a golden crust before you flip it. Flipping too early is what tears them apart. Fry gently on both sides, then let them drain on a plate lined with a kitchen napkin so they stay crisp rather than greasy. If your paste feels too wet to shape, stir in an extra spoon of breadcrumbs before chilling.
Building your broccoli-quinoa burger
Once the patties are fried, assembly is the fun part. I used some burger buns, a big tomato, one avocado, pickles, salad mix, a bit of pesto, and a bit of mayonnaise. Smear the mayo and green pesto on each bun, add a patty, then layer on the tomato slices, pickles, salad leaves, and a quarter of mashed avocado per burger. The avocado does double duty here, adding creaminess and helping everything stay together in each bite.
For a full plate, serve these alongside a high-protein salad or make them the centerpiece of a vegetarian barbecue spread. If you want to lean into the broccoli and quinoa theme, there is plenty more inspiration in my roundups of vegan broccoli recipes and vegan quinoa recipes.
Easy swaps and variations
This burger is easy to adapt to what you have and how you eat:
- Binder: psyllium husks and ground flaxseed both keep the patties vegan. If you are not vegan and prefer a classic bind, you can use 1 big beaten egg instead.
- Mayo and pesto: use vegan versions of both to keep the whole burger plant-based. You can even make your own from my collection of vegan sauces.
- Spices: thyme and coriander are what I reach for, but smoked paprika or cumin work beautifully if you want a different profile.
- More patties to try: once you get the hang of the method, the same technique carries over to my cauliflower patties and chickpea patties.
And even if it does not sound like it, I am pretty sure even your kids will love these healthy patties, especially if you “hide” them inside a burger. They are a sneaky-good addition to my vegan recipes for kids.
Make-ahead and storage tips
These patties are made for meal prep. You can mix the paste a day ahead and keep it covered in the fridge, which actually improves how well it binds. Cooked patties keep in an airtight container in the fridge for 3 to 4 days and reheat well in a pan or the oven. They also freeze nicely once cooked and cooled, so I like to make a double batch for busy weeks. For more ideas along these lines, see my healthy dinner meal prep recipes and these freezer-friendly meal prep recipes.
I am so curious to see how YOU are going to choose to serve these patties! If you make this broccoli-quinoa burger, please rate the recipe and drop a comment below telling me what you stacked inside your bun and which spices you reached for. Happy cooking and happy eating!
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Broccoli-Quinoa Burger
Ingredients
For the patties:
- 100 g white quinoa boiled
- 300 g broccoli you can use frozen broccoli too if you unfreeze it before using
- 1 tomato thinly sliced
- 1 onion sliced
- a few Tbsp fresh parsley chopped
- 2 cloves garlic crushed
- 4 Tbsp breadcrumbs
- 1 Tbsp psyllium husks or ground flaxseed alternatively you can use 1 big egg, beaten
- 1 tsp thyme
- 1 tsp ground coriander
- oil for frying
- salt and pepper to taste
For the burger:
- 4 burger buns
- 1 tomato sliced
- 1 avocado ripe
- 2-3 pickles
- salad mix
- mayonnaise 1 Tbsp per burger
- green pesto 1 Tbsp per burger
Instructions
Make the patties:
- Add the boiled quinoa and broccoli into a robot and mix until you end up with a paste. The paste doesn't have to be creamy, you just need to combine the 2 ingredients. Move the composition to a bowl and mix with the rest of the patty ingredients.
- TIP: Leave the bowl in the fridge for 30 minutes if you want to form the patties easily.
- Heat some oil in a large, non-stick pan on the stove. Add the patties, one by one.
- Lightly fry them on both sides. Leave them to drain on a plate with a kitchen napkin on it.
Assemble the burgers:
- Smear the mayonnaise and pesto on each burger bun.
- Add 1 patty, 2-3 tomato slices, pickles, salad leaves, 1/4 avocado (mashed) for each burger.
- Enjoy!
Frequently Asked Questions
Yes. The patties are bound with psyllium husks or ground flaxseed, both plant-based, so no egg is needed. To keep the finished burger fully vegan, just use vegan mayonnaise and vegan green pesto. The card lists a beaten egg only as an optional binder for those who are not vegan.
Yes. Use boiled white quinoa and broccoli, then blend them together into a rough paste. It does not need to be fully creamy; you just want the two ingredients combined. Frozen broccoli works too, as long as you thaw it first so the mixture does not turn watery.
Crumbling usually comes down to two things: not enough binder and shaping too soon. The psyllium husks or flaxseed need moisture and time to gel, so chill the mixture for about 30 minutes before forming the patties. Then fry in a non-stick pan and let a golden crust form before flipping so they hold together.
The recipe as written pan-fries the patties in a little oil for a crisp crust, which is the quickest method. If you prefer, you can bake them on a lined tray, flipping once, until firm and golden on both sides. Frying gives the crispest edges, while baking uses less oil.
Yes, they are excellent for meal prep. You can mix the paste a day ahead and refrigerate it, which helps it bind even better. Cooked patties keep 3 to 4 days in an airtight container in the fridge and freeze well once cooked and cooled, so a double batch is worth it.
They tend to be a hit with kids, especially tucked inside a burger with avocado and their favorite toppings so the broccoli is less obvious. The flavors are mild and familiar, and you can dial the spices up or down to suit younger eaters.
Fave burger! ❤️