The Best Mini Quinoa Burger Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2½ cups cooked quinoa
  • 4 large eggs, beaten
  • 1 cup whole wheat bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 medium apple, finely chopped (about ½ cup)
  • ½ medium onion, finely chopped (about ¼ cup)
  • ½ teaspoon kosher salt
  • Extra-virgin olive oil
  • Sour cream or Greek yogurt and chives for garnish
  1. In a large bowl, combine the cooked quinoa and eggs.
  2. Add the bread crumbs, cheese, apples, onion, and salt to the quinoa mixture. Encourage your kids to grease their hands with olive oil, then combine the ingredients pressing firmly, until a handful of the mixture easily forms into ball. The oil will prevent the mixture from sticking to their fingers. If it falls apart too easily, add a touch of water.
  3. Craft the quinoa mixture into small cakes, about the size of your child’s palm. You should end up with between 12 and 14 cakes.
  4. Heat a large frying pan over medium-low heat, then add 2 tablespoons of oil (or enough to coat the pan evenly). Add half of the cakes and cook for 5 to 7 minutes, or until the bottoms are golden brown and crispy. Using a spatula, flip the patties and cook the other side for 5 to 7 minutes more.
  5. Repeat with the remaining quinoa patties, refreshing the oil between batches.
  6. Cool the cakes on a plate lined with paper towels before serving. Garnish with a dollop of sour cream or Greek yogurt and a few chives.
To make ahead, shape the cakes, place on a parchment lined baking sheet, and freeze. Once frozen, place in a zip top plastic bag for up to 1 month.
Recipe by Jennifer Tyler Lee at