BROCCOLI AND QUINOA BURGER
The Broccoli and Quinoa Burger is a wholesome and protein-rich vegan patty made with nutritious greens and fibre-filled grains. This vibrant burger combines finely chopped broccoli and cooked quinoa with chickpea flour and turmeric to create a golden, hearty patty that pan-fries to perfection. The result is a crisp, lightly spiced burger that’s satisfying, nourishing and naturally gluten-free. The earthy flavour of quinoa complements the slightly sweet and grassy tones of broccoli, while turmeric adds colour and subtle warmth. Ideal for weeknight meals, packed lunches or summer grilling, this burger offers both taste and texture. It’s quick to prepare, easy to customise and a great way to incorporate vegetables into your day in a fun and family-friendly format. Serve it in a bun, on a salad or wrapped in lettuce for a clean and energising meal.
RECIPE CATEGORY
Lunch, Dinner, Main Course
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Picnic, Spring, Summer, Family Gathering
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Healthy, Quick & Easy, Dairy-Free, Low Fat
DISH TYPE
Hamburger
INGREDIENTS
There are the following ingredients for Broccoli and Quinoa Burger:
- ¼ cup cooked quinoa
- ¼ cup finely chopped broccoli (steamed or raw)
- 1 tbsp chickpea flour
- ¼ tsp turmeric
- Salt and pepper to taste
- 1 tsp olive oil (for pan-frying)
FULL NUTRITIONAL INFORMATION
- Calories: 128.2 kcal
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Sugar: 1.4 g
- Fiber: 2.7 g
- Calcium: 23.6 mg
- Potassium: 219 mg
- Carbohydrate: 15.3 g
- Sodium: 186.6 mg
- Protein: 4.1 g
- Iron: 1.6 mg
PREPARATION
- Prepare The Vegetables: Chop the broccoli finely. If using raw, steam lightly until just tender and then cool.
- Mix The Base: In a bowl, combine the cooked quinoa and chopped broccoli.
- Add Dry Ingredients: Stir in chickpea flour, turmeric, salt and pepper. Mix well until the mixture is cohesive.
- Let It Rest: Allow the mixture to rest for 3–5 minutes to let the chickpea flour absorb moisture and bind the ingredients.
- Shape The Patty: Form the mixture into a compact burger patty. If it’s too wet, add a bit more chickpea flour.
- Pan-Fry The Burger: Heat olive oil in a non-stick pan over medium heat. Cook the patty for 3–4 minutes on each side until golden brown.
- Serve And Enjoy: Serve hot on a bun, in a wrap, with a side salad and tahini or hummus.
PREP TIME
6 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Broccoli and Quinoa Burger:
- Steam Broccoli Briefly: If using raw broccoli, a light steam softens it for better mixing and cooking.
- Use Cold Quinoa: Quinoa that has been cooled or chilled holds together better.
- Let The Mixture Rest: This ensures a firmer texture by allowing the flour to bind the ingredients.
- Adjust turmeric Carefully: A little goes a long way. ¼ tsp adds colour and warmth without overpowering.
- Cook On Medium Heat: This allows even browning and a crisp crust without burning the outside.
VARIATIONS
- Add Herbs: Fresh parsley, coriander or mint adds brightness.
- Spicy Kick: Add a pinch of chilli flakes or ground cumin.
- Boost Protein: Stir in a tsp of flaxseed meal or hemp seeds.
- Cheesy Note: Add a tbsp of nutritional yeast for umami richness.
- Citrusy Lift: Add a few drops of lemon juice or a bit of zest for tang.
- Bake Instead: Bake the patty at 180°C (350°F) for 18–20 minutes and flipping halfway.
PREPPING AND STORAGE
- Make In Advance: Prepare the mix and refrigerate up to 24 hours before cooking.
- Store Cooked Patties: Refrigerate in an airtight container for up to 3 days.
- Freeze Uncooked Patties: Freeze between parchment paper in a sealed container for up to 1 month.
- Reheat Gently: Reheat in a skillet or oven for the best texture. Avoid using the microwave if possible.