Welp. Seems like I’ve got an addiction of sorts.

Crispy Quinoa Sliders I howsweeteats.com

Can’t stop making these burgers and sandwiches with beans and potatoes and actual vegetables (if carrots count) and a variety of flavors. Have I ever told you how TEXTURE makes my life? It does. And even though I keep posting basically the exact same thing every week (sorry… sort of… but not) with a different taste and maybe a slightly different method, it’s only because each one keeps getting bettttttter and better. At least in my delusional world.

But no, in the real world too.

Crispy Quinoa Sliders I howsweeteats.com

Like… this quinoa?

It gets so crispy I can hardly STAND it. The outside is so crunchy and golden and the insides are soft, but thanks to some coarsely chopped garbanzos and (ugh) carrots, it’s not like they are complete mush. They are hearty and just… crazy. I had to make mine into sliders because I’ve had an ongoing convo with a twitter friend over some quinoa burgers she ate a few weeks ago, and I’m enamored with all things mini… and am also fanatical over anything in burger form with a million toppings. Mini just means you get to eat more and when that means eating more burgers?

Don’t gotta twist my arm.

Crispy Quinoa Sliders I howsweeteats.com

I’ve been super obsessive lately. I get in moods.

I have this odd obsession going with the movie The Kids Are Alright (watch it every week) and an even odder obsession with hummus on really thick toast (eating it like thrice a day). I’m obsessed with returning fall TV and every second that plays out on Boardwalk Empire and how weirdly sexy I find Kevin Costner (sort of had an issue with Dances with Wolves back in the day) and planning a trip to NYC and holiday nail polish colors and buying too many purses in shades of hot blue and purple that I’m not even stylish enough to use. I’m obsessed with saying the word obsessed even though I hate the word obsessed but am either 1. too lazy to look up another fitting synonym or b. not smart enough to know if those synonyms even work in these things I call run-on sentences. Ugh. It’s all very tiring. It’s like my mind is running a marathon.

Crispy Quinoa Sliders I howsweeteats.com

One thing I’m not obsessed with at all is Monday. Like the day. In general. Yeah yeah. I know. Another person to whine about Mondays. Great. So original. Not like they’re going anywhere. I just can never get back into the groove. But I’m sure if I stopped partying like it was 1999 on the weekends (and by partying I mean laying around doing absolutely nothing and sleeping in and eating large amounts of macaroni and cheese and trying to disconnect my mind from the world for a hot five secs) it would be so much easier. And the other thing is that there is only one thing that really saves me on Mondays and it’s food… so there’s that. I attempt to plan for something really delicious but not food coma inducing; something I look forward to all day and something that gives me a lot of options for the rest of the week in case my motivation wears off by the time ABC programming rears it’s ugly (I mean beautiful) head Monday evening.

… bingo.

Crispy Quinoa Sliders I howsweeteats.com

I think these quinoa burgers are one of the most versatile meals I’ve made… because the crunch means they can go on ANYTHING. No, seriously. Anything. Sandwiches, salads, as a side dish (’cause you know this would never fly as a main dish in my house) with ketchup, as a cold snack, or even chopped up and mixed with rice or pasta or… something like that. Whatever you want to do, do it. Just because.

Crispy Quinoa Sliders I howsweeteats.com

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Crispy Quinoa Sliders

Yield: makes 12 sliders (but also depends on the size of your buns)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping

Directions:

Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.

While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!

Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!

Crispy Quinoa Sliders I howsweeteats.com

Still obsessed though.

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146 Responses to “Crispy Quinoa Sliders.”

  1. #
    51
    Julia {The Roasted Root} — September 24, 2012 @ 10:51 pm

    I LOVE veggie burgers and your quinoa sliders look wonderful! I’ve never tried a quinoa patty and love the idea…great protein and all sorts of flavor with that chipotle mayo! Lookin awesome! I can kinda see the Kevin Costner appeal in Dances with Wolves now that you mention it… ;)

    Reply

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    Ashley — September 25, 2012 @ 12:04 am

    These worked perfectly! There can be so many issues that come up with veggie burgers between over mashing the beans, not draining + rinsing the beans, to not cooking the quinoa enough and being too watery, etc. but the ratios of this recipe are perfect! I made a few changes for GF and for what we had on hand: subbed 1/4c partially ground GF rolled oats instead of panko breadcrumbs, 1/4c finely chopped red onion instead of green onion, added 1t oregano, 2 whole eggs instead of 1 + 1 egg white — didn’t have chipotle mayo so we slathered on mashed + salted avocado + hot sauce. We both loved them…especially the cheese being INside of the burger. Just thought I would comment with my adaptations. I love how versatile this is depending on what flavors you want! Thanks, Jess!

    Reply

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    Ellen @ Wannabe Health Nut — September 25, 2012 @ 6:45 am

    Yum! I need these in my life. So impressed with all of the healthy food happening here. ;)

    Reply

    • Bbsal — October 2nd, 2012 @ 11:17 pm

      I agree. Can not wait to make these!

      Reply

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    Jen @ Savory Simple — September 25, 2012 @ 7:41 am

    I love these! We eat a lot of quinoa around here so what a perfect recipe.

    Reply

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    Alyssa | Queen of Quinoa — September 25, 2012 @ 7:59 am

    Love the sounds of crispy quinoa cakes. I love adding beans to my patties, and veggies are just an added bonus. These look delicious!

    Reply

  6. #
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    BYH — September 25, 2012 @ 8:41 am

    I tried to make these last night, and it turned out to be a big mess, quinoa-fried… still very good though!

    Reply

  7. #
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    Stefanie @ Sarcastic Cooking — September 25, 2012 @ 9:53 am

    I like a good crunch too! Nice texture is everything. I also have been watching The Kids Are Alright obsessively even if I catch it halfway through. It’s just because its always on!! I wish HBO would go back to obsessivley playing Crazy, Stupid, Love. Nothing wrong with a little obsessing over that movie!

    Reply

  8. #
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    ang — September 25, 2012 @ 9:53 am

    we made these for dinner and omg they are so good. I have never been so excited for lunch as I am today!!!!!

    Reply

  9. #
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    Elena — September 25, 2012 @ 10:52 am

    Hi! I absolutely L-O-V-E your blog! I’ve tried only a couple recipes so far, but it’s not because I’ve found only a couple I want to try, but because I just don’t have the time in the day to make all your deliciousness up. And I assure you, the recipes I have tried, I loved. Can’t wait to try this one too!
    But, the main reason I’m commenting is because I love READING your blog. I love your run-on sentences and your rambling. You totally make me smile everyday. So, thank you!

    Reply

  10. #
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    Cupcake and Talk — September 25, 2012 @ 11:00 am

    This looks delicious! I am making it as soon as possible. Thank You.

    Reply

  11. #
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    Becky — September 25, 2012 @ 1:28 pm

    This looks yummy. What a great idea! Love me some quinoa.

    Reply

  12. #
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    Sally — September 25, 2012 @ 3:17 pm

    Oooh, these sound AmaZIng! Wonder if they would work in the oven vs. on the stove???

    Reply

    • Jessica — September 25th, 2012 @ 5:08 pm

      They definitely would work – but they won’t be crispy!

      Reply

    • krystal — October 2nd, 2012 @ 1:11 pm

      I made these last night, and forgiving that I forgot about the chickpeas, I baked mine at 375. They still had a crunchy exterior!

      Reply

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    Katie @ Veggie and the Beast — September 25, 2012 @ 5:01 pm

    LOVE quinoa burgers. I always have to bake mine for about 8 minutes on each side before pan-frying them, but the pan frying is KEY. I love me some crispy veggie burgers.

    Reply

  14. #
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    Julie @Savvy Eats — September 25, 2012 @ 5:16 pm

    OHHHHHH my GOODNESS. Must make these SOON!

    Reply

  15. #
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    Amanda @ Once Upon a Recipe — September 25, 2012 @ 5:23 pm

    Oh, help me. This is going to take my quinoa obsession to new and dangerous levels.

    Reply

  16. #
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    The Meaning of Me — September 25, 2012 @ 5:45 pm

    These are adorable. My daughter absolutely loves quinoa and I’m always on the lookout for something to do with it other than a standard side dish pilaf-y thing. Definitely trying these. She will love the size, too!

    Reply

  17. #
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    Theresa — September 25, 2012 @ 6:42 pm

    Looks fabulous! Just Pinned it!

    Reply

  18. #
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    Faith — September 25, 2012 @ 7:11 pm

    Thank you so much for this delicious recipe! I made it gluten free by subbing ground flax seed for the bread crumbs, and this also acted as an excellent glue. I didn’t have any trouble at all with the burgers falling apart. :-)

    Reply

  19. #
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    victoria — September 25, 2012 @ 9:32 pm

    Made these for dinner tonight and they were wonderful. A few changes I made included: I added feta cheese instead of provolone. For the sauce a sort of yogurt, dill and cucumber mixture. Total yum, even my 17 year old loved them. Thanks for the great recipe.

    Reply

  20. #
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    Alyson — September 25, 2012 @ 11:32 pm

    I can’t wait to try these! Might be a good Sunday night football treat!

    Reply

  21. #
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    Kasey — September 26, 2012 @ 6:32 pm

    Healthy sliders?! I love it! Also, I get totally obsessive about all sorts of things (The Kid are All Right was a great film!)

    Reply

  22. #
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    Bella — September 28, 2012 @ 6:52 am

    These burgers are delicious! My mum & I made them, but substituted regular onion instead of green onion, and red capsicum instead of carrot, which worked out to be delicious. Would definitely recommend these! Yum.

    Reply

  23. #
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    Sara — September 28, 2012 @ 7:08 pm

    Made these tonight and the flavors were awesome! They fell apart a little when I cooked them so I improvised…mixed together baby spinach, feta, white balsamic vinegar, and olive oil, sliced up some avocado, and put the quinoa pieces over it. it was really great and is a keeper recipe! I love the way the quinoa mixture tastes when it’s cooked in the olive oil. SOO healthy that I drank a beer after dinner and now I’m eating Smarties :)

    Reply

  24. #
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    Rachel M. — September 28, 2012 @ 9:18 pm

    1. Love love love your blog. I look forward to what you have come up with everyday.

    2. As soon as I saw this recipe I knew I was going to make it for dinner ASAP. It was ahhh-mazzing. I did have a little trouble keeping them together but probably because I made them a little bigger to fit my buns.

    3. I topped them with a honey mustard dressing this time and am thinking that the next time I’m going to top it with a roasted garlic mayo. Delicious veggie burgers FTW!

    Reply

  25. #
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    Allison H. — October 3, 2012 @ 10:58 am

    Do you think it would be possible to make the patties and freeze them uncooked? This made a lot more than I’ll be able to eat!

    Reply

    • Jules — April 3rd, 2013 @ 9:28 am

      You can definitely freeze them and store them for later – I have been doing this for the last couple batches I’ve made.

      Reply

  26. #
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    IndignantDolphin — October 4, 2012 @ 1:25 am

    Love your blog, I make your recipes all the time! Made this tonight and it was a completely delicious, but I couldn’t get a single patty, they all fell apart! I wonder if the GF sub of including flax seeds would have helped bind them better…

    Reply

  27. #
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    Jill — October 9, 2012 @ 1:53 pm

    Hi looks great! Can I used gluten free breadcrumbs instead of panko bc?

    Reply

  28. #
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    ruby — October 10, 2012 @ 3:37 pm

    How did you get them to be so perfectly round?? I tried to make little balls first but they wouldnt stay together so I added an extra egg. They stay together better, but the edges crumble off on the pan..

    Reply

  29. #
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    alicyn — October 14, 2012 @ 1:29 pm

    i made these last night and they were great! my first batch in the pan didn’t stick together very well, so i added the extra yolk to the rest and that helped a lot. they were so delicious! i used sour cream instead of mayo for the chipotle sauce and the king’s hawaiian sweet rolls, which are my favorite vehicle for sliders. :)

    Reply

  30. #
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    Rachel — October 15, 2012 @ 1:21 pm

    These were phenomenally delicious, but mine also did not bind. Maybe the chick peas need to be pureed to aid in the binding, or maybe another egg? Either way – we really didn’t care because they were so good. We did have them with fresh avocado and homemade chipotle mayo. Just had the leftovers for lunch even though the next day it was more of a hash than a burger. One other note is that I only had lemon-pepper flavored Panko bread crumbs, and I thought they added a nice flavor, especially with the vegetable broth, which I thought was bland tasting (the brand was one I don’t usually use).

    I’m looking forward to trying more of your recipes! Crockpot chicken and dumplings is next on my list! Thanks for a great website. You’re also hysterical.

    Reply

  31. #
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    Simone — October 18, 2012 @ 11:07 am

    Made these last night! I didn’t let my one get crispy because I was in a rush, but it was the most delicious thing to stuff in my face while driving! I can’t wait to make the rest of the batch and enjoy :]]

    Can’t say I enjoy the smell of quinoa or chickpeas pre-slider cooking.

    Reply

  32. #
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    Erika — October 18, 2012 @ 8:25 pm

    Hi! I just made these for dinner. They were absolutely delicious!! We had them on pretzel slider buns. So glad there are leftovers :)
    I love your blog, thanks for all the deliciousness!

    Reply

  33. #
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    Kuenzi — October 23, 2012 @ 11:15 pm

    Oh wow, these were delicious! Mine fell apart a little but probably because I was in such a hurry to eat the damn things that I tried flipping them too soon. I scarfed them down. And so easy too. Thanks!

    Reply

  34. #
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    Jackson — November 1, 2012 @ 9:19 pm

    Just woofed down my second on. Made these tonite. Just used trader joe sourdough slider bread and my fave wasabi mayo from trader joe as well. My 6 and 8 yr old loved them too, with reg mayo:) easy preparation. Thanks.

    Reply

  35. #
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    Julie G — December 8, 2012 @ 4:48 pm

    WoW! These sliders were amazing! I couldn’t believe how crunchy and delicious they were. I made half of the batch in the oven and the other half on the stove. Both turned out great! Thanks for a great recipe! I’ll be making these healthy burgers again.

    Reply

  36. #
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    Margaret — January 3, 2013 @ 3:10 pm

    Just made these for lunch today. For the buns, I substituted a whole grain English muffin cut into thirds. That was the only change I made. EXCELLENT recipe. Maybe my sliders were smaller but I got a few more than 12 patties out of it and refrigerated some to make tomorrow. If you’re on Weight Watchers, I calculate 7 points for 3 sliders with the mayo and avocado. The bun is not included in that number (a light English muffin is 3 pts). Definitely will make this again and recommend to friends! Also would make a great appetizer for a party.

    Reply

  37. #
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    Emily — January 22, 2013 @ 2:40 pm

    I made these last night and they were incredible. This is the best online recipe I have ever used!

    One change I made was to cook the onion/garlic/carrots before-hand, and an excellent recipe for chipotle mayo is:

    3/4 cup mayonnaise
    2 chipotle peppers in adobo, finely chopped
    1 green onion, finely chopped
    1 tablespoon finely chopped cilantro
    1 teaspoon lime juice
    1 small clove garlic, finely minced

    Thanks!

    Reply

  38. #
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    Veronica P — March 25, 2013 @ 5:15 pm

    Made these tonight !! AMAZING !!!
    Even my oh so picky children devoured them !!!

    Reply

  39. #
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    Chriseda — March 26, 2013 @ 7:38 pm

    These are fantastic. Thank you! My guys even went back for seconds. Love the crispyness and the full flavor even before you dress them with the mayo and the avacado. My son now puts the chipotle mayo on every sandwhich he makes.

    Great recipe.

    Reply

  40. #
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    Katie — April 8, 2013 @ 11:56 am

    I love this recipe and make it all the time. One trick that makes the patties much easier to form and helps keep them together: use an ice cream scoop (the kind with a lever), pack it full of the cold quinoa mixture, and then release the scoop into the hot pan. Let it cook for about 30 seconds and then use a spatula to flatten the ball into a patty.

    Reply

  41. #
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    Gina — April 12, 2013 @ 10:40 am

    Can’t wait to try these tonight! In regards to the chipotle mayo…I noticed it calls for chipotles in adobo. I love the smokiness of the ingredient, but the last two times I’ve used it, it was almost unbearably spicy. Hopefully this isn’t a stupid question, but is it possible to purchase chipotle in adobo that won’t burn off both mine and my boyfriend’s tastebuds? :)

    Reply

  42. #
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    kaori — June 8, 2013 @ 4:40 am

    These were delicious and even my quinoa skeptic husband liked them. Will definitely be making them again. Thank you!

    Reply

    • leemor — July 9th, 2013 @ 2:24 pm

      hi! can someone tell me if the carrots need to be cooked first? thank you!

      Reply

  43. #
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    M — January 8, 2014 @ 7:25 pm

    Can these be frozen? Do you freeze them before they are friend or after? Any thoughts on storing these? As a single person, I don’t want these to go to waste. Thanks!

    Reply

    • Jessica — January 8th, 2014 @ 7:26 pm

      i would make the batch and form them into patties, then freeze. let them thaw and then crisp them up!

      Reply

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    Caroline — March 5, 2014 @ 11:00 pm

    Mmmmm these were delish! After reading the comments I decided to add two beaten eggs instead of one egg + one egg white, for fear of them falling apart while they cooked. I must say, they did NOT fall apart. I also added 1/2 cup chopped spinach. I ate them w/o the bun and made spicy mayo with Vegenaise and Siracha. I also soaked up extra oil with a paper towel before serving. Great recipe!

    Reply

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    Julie @ This Gal Cooks — April 2, 2014 @ 8:20 pm

    Oh my wow. These little sliders are ah-mazing, Jessica! I think I just found myself a new recipe to try. :)

    Reply

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