Quinoa Burger with Feta and Black Olives

  • prep time30 min
  • total time 36 min
  • serves 6

Courtesy of Kristen Eppich.

226 Ratings
Directions for: Quinoa Burger with Feta and Black Olives


¾ cup (180 mL) uncooked quinoa

100 g (3 oz) oyster mushrooms, torn

½ cup (125 mL) carrot, coarsely chopped

¼ cup (60 mL) red onion, coarsely chopped

1 clove garlic, quartered

2 tsp chili oil

½ tsp (2 mL) salt

¾ cup (180 mL) feta cheese, crumbled

1 egg

2 Tbsp (30 mL) rice flour

½ tsp (2 mL) salt

1 Tbsp (15 mL) vegetable oil

6 burger buns

½ cup (125 mL) black olives, pitted and chopped


1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.

2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.

3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.

4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.

5. Refrigerate for 30 minutes or until chilled though.

6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.

7. Place burgers on toasted buns. Top with remaining feta and black olives.

See more: Greek, Main, Olives, Rice/Grain, Vegetables, Vegetarian


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