These vegan quinoa and wild rice burgers are hearty, wholesome, and satisfying enough to win over anyone at the table - no meat required.
Key Ingredients & Substitutions
- Wild rice. The chewy, nutty backbone of these burgers. Wild rice holds its texture well after cooking and gives the patties a nice hearty bite. You can swap it for brown rice in a pinch, though you'll lose some of that characteristic chewiness.
- Cooked quinoa. Adds protein and helps bind the patties together. Any color of quinoa works - white, red, or tri-color. If you're making this gluten-free, quinoa flakes are a great substitute for the oats as well.
- Quick-cooking oats. Soaked in boiling water, they become the glue that holds the burgers together. For a gluten-free version, swap in certified gluten-free oats or quinoa flakes as noted in the recipe.
- Salt-free all-purpose seasoning blend. This is the workhorse flavor builder - look for blends like Mrs. Dash or make your own. If you don't have one on hand, a mix of garlic powder, onion powder, dried thyme, and dried oregano works well.
- Smoked paprika. Adds depth and a very subtle smokiness. Sweet paprika is a perfectly good substitute, or try a pinch of chipotle powder for a spicier kick.
- Fresh cilantro or parsley. Optional but recommended - fresh herbs brighten the whole patty. Cilantro gives a more vibrant, punchy finish; parsley is milder. Either works, or you can skip them entirely.
Helpful Tips
Cook the wild rice low and slow. Wild rice takes about 35 minutes at a gentle simmer, and rushing it makes it tough. The grains should just start to split and curl before you pull them off the heat. Undercooked wild rice won't blend into the patty mixture well.
Let the oat mixture absorb fully. When you cover the oats with boiling water, give them a full 5 minutes before mixing. If you rush this step, the oats won't fully hydrate and your patties will be crumbly rather than cohesive.
Pack the measuring cup firmly. Scooping loosely will give you fragile patties. Fill the ½-cup measuring cup with the burger mixture and press it down firmly before inverting onto the baking sheet. The more compact the patty going in, the better it holds together coming out.
Don't skip the flip. At the 15-minute mark, turn each patty gently using a thin spatula. This is what gives both sides that golden, slightly crisp exterior. If a patty sticks or starts to crumble, let it bake another 2 minutes before attempting the flip.
Make ahead and freeze. These patties freeze beautifully. Bake them fully, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once.
Also worth trying: our gently curried tofu burgers.
Variations
- Add lentils. Stir in ½ cup of cooked brown or green lentils for even more protein and a slightly denser texture - similar to the filling Vegan Quinoa Mushroom Burger.
- Make them spicy. Add ½ teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the mixture. A dash of chipotle powder in place of (or alongside) the smoked paprika works especially well.
- Tex-Mex version. Swap the cilantro for parsley, add ¼ cup of corn and ¼ cup of drained black beans. Serve with salsa, sliced avocado, and a squeeze of lime.
- Mushroom boost. Sauté ½ cup of finely diced cremini mushrooms with the onion and garlic. They add umami depth and extra moisture that melds beautifully with the wild rice.
- Herbed version. Use a full ¼ cup of mixed fresh herbs - parsley, chives, and a little tarragon - and add 1 teaspoon of Dijon mustard to the mix. Great with a simple aioli or vegan burger sauce.
- Pan-fried option. If you prefer a crispier exterior, pan-fry in a thin layer of oil over medium heat for about 5 minutes per side rather than baking. The outside crisps up more quickly, so watch the heat carefully.
Serving Ideas
These burgers are sturdy enough to hold up in a bun with all the classic toppings - lettuce, tomato, onion, pickles, and a generous smear of vegan mayo or copycat vegan Big Mac sauce. A toasted brioche-style bun is especially good here since the slight sweetness contrasts nicely with the earthy grains. You can also tuck them into a pita pocket with shredded cabbage and tahini sauce for a more Mediterranean feel.
Serve them alongside a simple green salad, roasted sweet potato wedges, or fresh tomato relish for a complete meal. They also work beautifully on top of a grain bowl - break one apart over quinoa or farro, add a handful of greens and a drizzle of lemon tahini dressing, and you have a satisfying lunch that holds you for hours.
Storing & Freezing
Let leftover patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 8-10 minutes or in a dry skillet over medium-low heat for a couple minutes per side. Avoid microwaving if you can - it softens the exterior and makes the patties a bit mushy.
These burgers freeze very well. Once fully baked and cooled, freeze in a single layer on a lined baking sheet until solid, then transfer to a zip-close freezer bag. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, flipping halfway through. The texture holds up remarkably well after freezing.
More Vegan Burger Recipes
If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers for a smoky kick - or here are a few more individual favorites:
- Vegan Chipotle Black Bean Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Chickpea Patties
- Easy Vegan Portobella Burgers
- Best Vegan Burger Recipes
Recipe
Vegan Quinoa and Wild Rice Burgers
Ingredients
- ½ cup wild rice uncooked
- 1 tablespoon olive oil
- 1 medium-large onion finely chopped
- 2 cloves garlic minced
- ½ cup quick-cooking oats or quinoa flakes for gluten-free
- 2 cups cooked quinoa firmly packed
- 1 tablespoon salt-free all-purpose seasoning blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or sweet paprika
- ¼ cup fresh cilantro or parsley minced, optional
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine the wild rice with 1 ½ cups water in a small saucepan. Bring to a rapid simmer, then lower the heat, cover, and cook until the water is absorbed, about 35 minutes.
- Heat the oil in a medium saucepan. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the garlic and continue until golden.
- Place the oats in a large bowl and cover with 1 cup boiling water. Let stand for 5 minutes. Add the sautéed onion and garlic, cooked wild rice, cooked quinoa, seasoning blend, cumin, paprika, and cilantro (if using). Season with salt and pepper. Mix well.
- Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the parchment, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
- Bake for 15 minutes, then flip each burger carefully and bake for another 15 minutes, until golden and firm on both sides. Serve on their own or with buns and your favorite condiments.
Sarah says
These burgers looks so yummy! How do you make the rice-quinoa mixture? I thought you just made the rice and the oatmeal and sautéed the onions. Where does the quinoa come in? I don't see it in the recipe.
Nava says
Sarah, inserting the second photo knocked out an important paragraph of the instructions! Thanks for noticing. It has been re-instated.