Four Veggie Burgers

Gluten Free Quinoa Veggie Burger

Servings6 patties
Prep Time30 minutes
Cook Time10 minutes



  • Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains.
  • Add the flax seed, miso paste, corn starch, paprika, and cooked quinoa. Pulse again until everything is combined.
  • In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
  • Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
  • Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
  • While the skillet is warming up, make your veggie burger patties. This recipe should make 4 to 6 patties, depending on your preference for size.
  • Place the patties in the skillet. Use the spatula to shape them, if needed. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 to 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
  • Place the finished veggie burgers in a slightly warmed oven (150°F) until they are ready to be served.


The patties may still be sticky while forming them, but they should be firm enough to work with. If not, add a little more corn meal (¼ cup).
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