Copycat Quinoa Cowboy Veggie Burgers

These copycat quinoa cowboy veggie burgers are even better than the original because they’re packed with flavor and nutrients, extra thick and vegan! They’re perfect for Memorial Day, 4th of July or any BBQ this summer!

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One of my favorite Trader Joe’s items is their frozen Quinoa Cowboy Veggie Burgers, and today I am sharing a homemade copycat version. This copycat version uses many of the same ingredients in the original veggie burgers, including quinoa, black beans vibrant veggies, fresh cilantro and a blend of spices.

Not only are these burgers incredibly delicious, but they also offer a satisfying texture. The combination of cooked quinoa and mashed black beans creates a soft and tender interior, while breadcrumbs and a pan-fry or grill gives them that characteristic crunchy exterior.

Whether you choose to enjoy them on a toasted bun with all your favorite toppings or as a protein-packed addition to a vibrant salad, these copycat quinoa cowboy veggie burgers are sure to be a hit among vegans and non-vegans alike.

These copycat quinoa cowboy veggie burgers capture the essence of summer, making them a perfect addition to any BBQ or summer picnic.

Ingredients

Quinoa: I used tri-color quinoa, which is what Trader Joe’s uses in their recipe, but regular quinoa would work too. You’ll need 2 cups of cooked quinoa, which is about 1/2 cup uncooked.
Black beans: the black beans need to be drained and rinsed well. I rinse them in a fine mesh strainer and let them dry while I measured my spices.
Corn: corn adds some great color and texture. It gets slightly charred with the other veggies before being mixed with the other ingredients, which adds great flavor as well.
Bell pepper: I used red bell pepper, but feel free to use whichever variety you like.
Yellow onion: onion adds so much flavor to these veggie burgers.
Jalapeño: even if you don’t like heat, I recommend adding at least some because it adds great flavor. When you deseed them before using, the heat is minimal.
Garlic: fresh garlic here is a must. I used 3 cloves but if you’re a garlic lover you can definitely use more here.
Breadcrumbs: breadcrumbs help bind the veggie burger mixture together and also helps create that crunchy exterior.
Flour: also to help bind the veggie burger mixture.
Cilantro:
Spices: chili powder, cumin, coriander, smoked paprika and salt.

Equipment

Food processor
Large frying pan
Cutting board and knife
Measuring cups and spoons
Fine mesh strainer
Rubber spatula

Instructions

Cook the quinoa according to package instructions. Allow quinoa to cool to room temperature.

In a large pan over medium heat, sauté the garlic, onion, bell pepper, jalapeño and corn for 4-5 minutes. This will help soften the veggies and release their flavors.

In the base of a food processor, combine 2 cups of cooked quinoa, black beans, the sautéed veggies, fresh cilantro, 1/3 cup of the plain bread crumbs, flour and spices. Blend the mixture on low for 15-20 seconds, stop and scrape down the sides with a rubber spatula and blend for another 15-20 seconds.

You want the quinoa, veggies and beans to start to form a ball, but you still want some larger pieces of corn, black beans and veggies throughout for texture.

The veggie burger mixture should weigh around 28 ounces (may vary slightly) and will yield four 7 ounce patties or six 4.5(ish) ounce smaller patties. Use a scale to weigh out each burger and then form into a patty shape.

On a plate, combine the remaining regular breadcrumbs with the panko breadcrumbs. Gently roll each veggie burger in the bread crumbs, being sure to get the top, bottom and side. Gently press the breadcrumbs into the veggie burgers to help them adhere.

Heat 1/4 cup avocado oil in a large pan over medium heat. Add the veggie burgers and cook for 4-5 minutes, flip and cook on the other side another 5 minutes, or until both sides are golden brown and crispy.

Assemble your burgers with buns and your favorite fixings, such as lettuce, tomato, onion and avocado.

Tips

• Make sure you rinse and drain the black beans well. I rinsed them for 20 seconds, then let them drain in the strainer while I measured out my spices.
• If the veggie burger mixture is too dry, add 1 tbsp of olive oil until the mixture sticks together between your fingers. If the mixture is too wet, add 1 tbsp more flour and pulse until mixture has firmed up.
• Spray your hands with oil before forming patties, this will prevent the mixture from sticking to your hands.
• Firmly pack the mixture together into a patty. This will help prevent breakage during cooking.
• There is nothing ‘raw‘ in these veggie burgers, but you do need to cook out the raw flavor of the flour, and get the exterior golden and crispy.

How to store Copycat Quinoa Cowboy Veggie Burgers

Refrigerator: Cook burgers according to the instructions above. Store in an air tight container in the fridge. Consume within 3 days.
Freezer: Wrap burgers in plastic wrap and aluminum foil. Store in an air tight bag or container in the freezer. Use within 3 months.

Topping Ideas

Lettuce
Tomato
Red onion
Avocado
Slice of cheddar cheese
Trader Joe’s Cowboy Caviar
Trader Joe’s Incredisauce
Burger bun (I love brioche buns), lettuce leaf bun or sandwich thin

Substitutions

• Gluten Free: Replace the breadcrumbs with rice crumbs and all purpose flour with almond flour for a gluten free option.
• Spice: If you prefer more spice, add the entire jalapeño and/or another 1/2 teaspoon of cayenne.

More Vegetarian Recipes You’ll Love

• Southwest Pasta Salad
• Mediterranean Stuffed Eggplant
• Pasta Primavera
• Burrata Caprese
• Mediterranean Pasta Salad

If you make these Copycat Quinoa Cowboy Veggie Burgers, please leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!