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A copycat quinoa cowboy veggie burger on a brioche bun with lettuce, tomato, red onion and avocado on a plate.
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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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: copycat cowboy quinoa burger, copycat cowboy quinoa veggie burger, quinoa black bean burger, quinoa black bean veggie burger, trader joe's quinoa cowboy veggie burger
Servings: 4 burgers

Ingredients

  • 2 cups cooked quinoa (approx. 1/2 cup dry)
  • 15 oz can black beans rinsed and drained
  • 1/2 cup corn
  • 1/2 yellow onion chopped
  • 3 cloves garlic chopped
  • 1/4 bell pepper chopped
  • 1/2 jalapeno seeds removed, chopped
  • 1 tbsp all purpose flour
  • 1/2 cup plain breadcrumbs
  • 1/4 cup panko bread crumbs
  • 1/3 cup fresh cilantro chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp coriander
  • 1/2 tsp cayenne
  • 1/2 tsp salt

Instructions

  • 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.
  • Use a scale to weigh out each burger and then form into a patty shape. 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.
  • 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.