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The very best Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions. Perfectly spiced vegetarian quinoa burgers, pan-cooked until extra crispy on the outside, yet soft and cheesy in the middle. Top each burger with beer caramelized onions and spicy gluten-free sweet potato fries. Yes, this burger is every bit as DELICIOUS as it sounds. It’s the ultimate quinoa burger that’s anything but boring. Perfect for your game day eats…and any other burger day in between.
Sandwiches of any kind are one of the foods I struggle with most when it comes to photography. It’s stupid, but because I struggle with them so much I always avoid sharing any kind of sandwich recipe. I literally cringe at the thought of photographing them. The fear of an ugly food photo stops me in my tracks.
I know, I know, stupid. But hey, look at me today! Here I am with my favorite quinoa burger. I can’t say I find these photos are Pinterest worthy, but it’s a burger, and it may never be gorgeous. The brothers said they looked good, Mom said they look good. So I’m trusting their opinions and sharing despite what I think.
Point is that these burgers have been a favorite since the very, very beginning of HBH. And with the Super Bowl on Sunday, I obviously had to share them…these really are the BEST quinoa burgers.
Yes, these burgers are EVERYTHING. And that’s not an exaggeration in the least, they just have so much going on. These are what we call the “epic” crispy quinoa burger. Crispy, cheesy burgers topped with melted Gruyere cheese, buttery beer caramelized onions, spicy-sweet potatoes fries, fresh herbs, and even a little avocado.
Everything about this recipe is SO GOOD. These are not your average quinoa burgers.
The burger details…
Here is what I will say, this is not my most “super simple” recipe. But nothing about making these burgers is hard. There are a handful of steps, and you do need to have a little time to make them. But you can do so much ahead of time, and trust me, the extra time in the kitchen is worth it.
Start with the burgers themselves in a large bowl. The mixture is made up of quinoa, white beans, bread crumbs, and egg. The key to creating the best quinoa burger? The combination of the spices and cheese in the burgers themselves. You have to give them flavor, so I use a touch of chipotle chili powder and plenty of sharp cheddar cheese.
Form the quinoa mix into patties and keep them covered in the fridge while you prepare the sweet potato fries.
Now for those sweet potato fries…
They’re simply the best thing to ever be put on top of a burger. Dramatic, but true.
I like to cut my fries super thin and skinny and then toss them with a mix of chili powder and smoky paprika. Roast in the oven until crisp on the outside, but still soft in the center. Fair warning, these fries are addicting. You might just double the recipe. Some for the top of the burger and some to snack on.
Just a thought…
Ah, and those beer caramelized onions…
Yes, you need these too, because you can never go wrong with caramelized onions. I know it seems like a bit much, but go with me on this.
Using beer to caramelize the onions not only adds additional flavor right into the onions but it also helps them to cook down and caramelize faster. If you love caramelized onions, you will love these onions even more. They’re truly so good, even onion haters enjoy them.
Once the onions are cooked, the fries are ready, and the burgers have been crisped in the skillet, it’s assembly time. Find your favorite buns, toast them up, then add a cheesy burger to each bun. Add the beer caramelized onions and sweet potatoes. At this point, you could be done. OR you can take the burger a step further with mashed avocado, a fried egg, and fresh herbs.
Do what you’d love most here, completely up to you as to how you finish these. Just be sure not to skip the onions or the fries. These are two key toppers that you really do NEED.
A few tips…
The burger patties themselves don’t need to be put in the fridge for chilling. I just recommend doing so while you make the fries for a nice texture. If you need to pan-fry these up right after forming, that works just as well.
You can make the burgers up to four or five days in advance and keep in the fridge. Or you can pop them in the freezer for up to four months. If you plan to freeze the burgers, I like to wrap in parchment paper for storage.
If you don’t enjoy cooking with beer, just caramelize the onions without the beer following these directions.
These make for a fun Monday dinner. Or plan to make them on Sunday for the Super Bowl. Either is great, but once you make these, my hope is that you’ll be making them on repeat throughout the year! They’re healthy(ish), easy(ish), and so very delicious.
Fingers crossed you all love them as much as we do!
If you make these crispy quinoa burgers topped with sweet potato fries and beer caramelized onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions
Servings: 6
Calories Per Serving: 969 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Quinoa Burgers
- 2 cups cooked quinoa
- 1 cup cannellini beans mashed
- 1/2 cup Panko bread crumbs
- 1 large egg, beaten
- 1 clove garlic, minced or grated
- 1 teaspoon chipotle chili powder
- kosher salt and black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup shredded gruyere cheese
- 6 burger buns, toasted
- fried eggs, mashed avocado, and herbs, for serving (optional)
Sweet Potato Fries
- 4 sweet potatoes, cut into matchsticks
- 4 tablespoon extra virgin olive oil plus more for cooking
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- kosher salt and black pepper
Beer caramelized onions
- 2 tablespoons salted butter
- 2 large yellow onions, thinly sliced
- 1 cup beer, such as pumpkin, lager, or pilsner
Instructions
- 1. In a medium bowl, combine the quinoa, mashed beans, Panko, egg, garlic, chili powder, cheese, and a pinch each of salt and pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge. 2. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp. 4. Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.5. Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere cheese, cover, and cook 2-3 minutes, until the cheese has melted. 6. To assemble, place each burger on a bun, top with caramelized onions and sweet potatoes. If desired, add a fried egg, mashed avocado, and fresh herbs. ENJOY.
Notes
To Make Ahead: the burgers can be formed and kept in the fridge for up to 1 week. Cook as directed.
Freezing: the burgers can be frozen in an airtight container for up to 4 months. To cook, thaw on the counter for 1-2 hours, then cook as directed.
Baking Instead of Pan Cooking: you can bake the burgers on an oiled baking sheet at 425˚ for 20 minutes, flip and continue baking for another 5-10 minutes, until crisped. Note that you will not get as crispy of a burger this way.
This post was originally published on January 27, 2020
I’m with your mom and brothers, these are great pictures and these burgers sound delish!
Not everything yummy needs to be as pretty as your photos of, say, CAKE! Sometimes they just need to look perfectly delicious. SCORE. You rock.
Haha thank you so much Toni! I hope you try these! xTieghan
Is there a beer substitute if I do not drink?
Hi Aisha! You can use an equal amount fo apple cider or if you can’t find cider, just use water. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These “burgers” were amazing!!! My 16 yr old son who is not so into eating plant based things housed his!! The onions and seasonings make them irresistible! We are trying to eat a bit more vegetarian /vegan, and these will be on repeat for sure at our house! I knew they’d be good, but you hit this one out of the park Tieghan!!! Thank you!!!
Hi Jenifer! Aw that is so amazing to hear! Thank you for trying this for your family! I am so glad you all loved it! xTieghan
These burgers look amazing! I need to try them asap!
Paige
http://thehappyflammily.com
Yes, I hope you do! Let me know how they turn out for you, Paige! xTieghan
What would you recommend to use as an egg replacement in the burger mixture?
Hi Kristen! I would try using 1 (14 ounce) can of beans instead of only 1 cup. Then, add 2 tablespoon olive oil to the quinoa mix. I have not tested this, so I can’t say for sure what the result will be, but I think it should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan
Wondering what I can use instead of egg for my Vegan teenager. Would part of the bean liquid and a little flour work? Do you drain and rinse the beans? I would use vegan cheese and butter too. …thank you! Looks yummy!
Hi Theresa! I would try using the 1 (14 ounce) can of beans instead of only 1 cup. Then, add 2 tablespoon olive oil to the quinoa mix. Yes, I drain and rinse the beans. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
As a burger lover I can promise you these pictures are in fact gorgeous! Can’t wait to make these, thanks for another fantastic recipe Tieghan!
Thank you Sabrina! I hope these turn out amazing for you! xTieghan
Hi, my son is allergic to eggs and I don’t eat them very much except for my husband, have you tried any egg substitute in the actual burger mixture, or has anybody? It looks fantastic, I will try with chia seed or and egg substitute mixture.
Hi Gio! I would recommend add 2 tablespoons olive oil to the quinoa mix. I think this could work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These quinoa burgers are delicious, the absolute Best recipe! I ALWAYS have a bag of these ready in my freezer for weeknights when I am too tired to cook and they never disappoint us! Topped with an egg, onions, pickles, with or without bread (we like them open face), the combos are endless. Guaranteed you will not miss the meat! In fact, they taste like meat! Don’t skip the smokey chipotle chili powder, it’s not too spicy and I believe what gives these their meaty flavor. My cousin from Spain is in Love with these burgers (and he is a big meat eater!) Whenever he is here with us, it is always the first meal he asks for! Make these burgers ASAP
Wow this so so amazing to read! I am so glad these are a go-to for you Donna! Thank you! xTieghan
I work in a store (retail and food). We have a daily special that we have to take a photo of each day to send to a mailing list. It is hard! We usually cut them in half (diagonally, of course) and arrange the two halves to look as appetizing as possible. Since they are served with chips and a pickle spear, we include those in the photo.
That being said, I think your photo is great! It makes me want to make it and I don’t like quinoa. When the sandwich pictures are too perfect, they always look like I couldn’t fit it in my mouth or it wouldn’t look like that if I made it.
Yesterday, you were writing about being imperfectly perfect which I love. I often say that I’m a perfectionist, but not very good at it.
Sounds like exactly what I do kind of haha! I am so glad you like this and I hope you try it… Also everyones version of perfection is different! xTieghan
This looks so healthy, will definitely try this recipe. Thanks for sharing.
Thank you Paul! I hope you love this one! xTieghan
How long would you suggest leaving them in the fridge for them to set up well?
Hi Lashlee! I don’t ever need to put mine in the fridge, but if you need the burgers to firm up, maybe about 30 minutes to an hour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Tieghan, congratulations on the site, for days I seek a good recipe for hamburgur. I will make some this weekend for the family and return here to talk about how it went. Thanks!
I hope this recipe turns out amazing for you Alyssa! Thank you so much! xTieghan
So, I didn’t do the sweet potato or add the egg but this burger patty is the bomb. I didn’t have chipotle so just used a “burger” spice. Seriously good. Love the crunch.
So happy to hear that! Thank you Rhonda! xTieghan
After reading a lot of the comments I decided to make a triple batch so I’ll have them in the freezer ready to go! I got 14 burgers total. Cooked three for dinner tonight and they are delicious! Exactly what I was looking for! Husband and Daughter loved them. I used plain quinoa, mashed the beans with my stick blender, used high quality garlic powder in place of grated cloves, reduced the salt a little, and omitted the cheese in the burger. I used a trick from an old (2014) comment and packed a 1/2 cup measuring cup and “fwumped” it out and pressed into a perfect bun sized patty. I did not put an egg on it but I will next time. I also only made the burgers, not the fries (It’s 105 degrees out today) or onions. Thanks so much!!
I am so glad you loved this recipe, Heather! And your family did as well!! Thank you for trying it! xTieghan