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  • Prep time
    10 min
  • Total time
    25 min
  • Servings

Quinoa Veggie Burgers


  • 4 burger buns
  • 2 cups quinoa, cooked
  • 1 cup mushrooms, grated
  • 1 cup zucchini, grated
  • ½ cup carrots, grated
  • ½ cup red onion, finely diced
  • 1 clove garlic, finely diced
  • 2 tbsp fresh parsley, minced
  • 1 egg, beaten
  • 2 tbsp olive oil
  • ¼ tsp dried oregano
  • Salt & pepper, to taste


  • 175g Woolwich Dairy Goat Feta in Brine
  • Tzatziki
  • Lettuce, chopped
  • Red onions, sliced
  • Tomatoes, sliced


  1. In a medium-sized pan, heat olive oil over medium heat. Add grated mushrooms, zucchini, carrots and diced red onions and garlic. Cook until veggies have softened, about 5 minutes.
  2. Transfer cooked veggies into a large mixing bowl. Add 2 cups of cooked quinoa, parsley, oregano and beaten egg. Stir to incorporate well.
  3. In the same medium-sized pan, heat to medium and spray with non-stick cooking spray. As pan heats, scoop quinoa mixture into a half-cup measuring cup, pressing down firmly. Turn upside down and release the newly formed quinoa ball into the pan. Push down slightly with your spatula to flatten into a patty. Cook patties for 4 minutes on each side.
  4. While the quinoa patties cook, prepare your burger toppings: chop lettuce and slice red onion and tomato. Cut Woolwich Dairy Goat Milk Feta Cheese in Brine into ½” wide strips, about the length of your veggie patties. Set aside. Toast buns in the toaster or under the broiler.
  5. When patties are ready, it’s time to assemble your burger! Garnish with fresh veggies, tzatziki and 100% Goat Milk Feta, and serve.


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