Quinoa, Mushroom & Green Veggie Burger Recipe (100% Plant-Based, Free of Dairy & Gluten)

Just because you’re following a plant-based diet doesn’t mean you can’t enjoy a hearty and delicious burger.

This burger recipe based with quinoa, mushrooms and green veggies is a great example!

It’s filling, tastes amazing and is loaded with nutritional goodness and plant-based protein. Plus, it’s a great dish for sneaking in extra veggies without feeling like you’re actually eating veggies (a great trick for feeding picky eaters!).


~ Yields 8 to 10 Burgers ~


  • 2 cups of cooked quinoa
  • 2 cups of mushrooms, finely chopped
  • 2 cups of green veggies (broccoli, Brussels sprouts, spinach or other leafy greens), finely chopped
  • 1/2 of a medium-sized yellow onion, diced
  • 1/2 cup of cassava flour (Find it HERE – Otto’s is the brand I use.)
  • 1 flax egg (1 tablespoon of ground flaxseeds + 2.5 tablespoons of water)
  • 3 teaspoons of avocado oil
  • Seasoning to taste: I use black pepper, garlic powder, Himalayan pink salt and Italian seasoning. You can also add fresh herbs like parsley.

NOTE: Cassava flour is a grain-free, gluten-free and nut-free flour that’s made from the yuca root.


  1. In a small bowl, mix the ground flaxseeds (AKA flax meal) and water to make the flax egg. Set the bowl aside to allow the mixture to thicken.
  2. Chop the mushrooms, green veggies and onion into small pieces.
  3. Heat 1 teaspoon of avocado oil in a large skillet and add the mushrooms, veggies and seasonings. Sauté for 3-5 minutes, until everything is tender. (I prefer using a cast iron skillet – Lodge is the brand I use.)
  4. In a large mixing bowl, blend the quinoa, cassava flour, flax egg and sautéed mixture from the skillet until everything is mixed well.
  5. Using clean, dry hands, form 8-10 burger patties and set them on a plate or baking sheet.
  6. Reheat the skillet and add 2 teaspoons of avocado oil over medium-high heat. Depending on the size of your skillet, add 2-4 burgers at a time. Cook for about 5 minutes on one side, flip, and cook another 5 minutes on the other side.
  7. ENJOY!

Leftovers: Store in an airtight container in the fridge for up to 5 days.

I love to top these burgers with organic dijon mustard and ketchup, and enjoy them wrapped in large lettuce leaves (like romaine). Of course, you can also enjoy them on a gluten-free bun.

Or, you could eat them over slices of this homemade bread topped with this delicious plant-based mayo!

Cheers to enjoying delicious and filling burgers made entirely from plants!

With love and gratitude,


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