Quinoa Sliders with Green Goddess Aioli

This quinoa burger recipe features crispy vegetarian quinoa-zucchini patties served as mini burgers with an herby green goddess aioli (they’re great over a salad, too!).

Quinoa Sliders

This positively addictive Mini Quinoa Burger recipe is going to be your new go-to meatless summer meal.

Mini Quinoa Burgers with Green Goddess Aioli

These fantastic mini sliders are loaded with fresh herbs and zucchini and taste great whether they’re sandwiched between two buns or served over a big green salad.

Quinoa burger patties

This Quinoa Burger Recipe with Green Goddess Aioli will transform your vegetarian cooking game this summer!

This sizzling weather has got summer flavors on my radar more than ever. We’ve already started the grilling fest at home, and the other day I got all giddy over a lovely salmon with white peach and basil chutney that I made for some clients.

But what I’m really excited about are these crispy, golden, vegetarian mini quinoa burgers.

toppings for mini quinoa bugers

Why you’ll love this quinoa burger recipe:

  • Vegetarian-friendly, but meat lover approved, these quinoa burgers are the perfect crowd pleaser to kick off the first backyard cookout of the season- Memorial Day appetizer anyone?
  • They’re paired with a delightfully herbaceous green goddess aioli (not totally from scratch though because it is entirely too hot for all that work).
  • These are super easy to make and don’t require any fancy ingredients.

Mini quinoa burgers being assembled

How to make this quinoa burger recipe:

The patties that make up these quinoa sliders are a mix of cooked quinoa, zucchini, egg, parmesan, garlic, breadcrumbs and herbs.

Combine some grated zucchini and a beaten egg in a medium-sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper, and stir until just combined.
Now chill this mix for at least 15 minutes while you make the aioli by combining all ingredients in a food processor and blending until smooth.
Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands.
Cook your quinoa burger patties until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
To assemble the sliders, split and toast the buns, if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

Tips for making the best quinoa burgers:

  • I love to make a big batch and have leftovers to pair with a salad for a healthier meal.
  • Make sure to squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth.  Nobody likes a mushy burger patty!
  • Be gentle when you flip the quinoa burger patties and make sure they have developed a nice crust before trying to move them.

mini quinoa bugers

Variations on this recipe:

  • Make a mojito aioli by using only mint and a bit of lime zest to flavor the aioli.
  • Serve the burger patties without the bun over a salad or turn them into lettuce burgers.
  • Not a fan of aioli? Serve the burgers with my special sauce, my harissa spread or simply guacamole.

Mini Quinoa Burgers with Green Goddess Aioli

Can I make this quinoa burger recipe vegan?

For a vegan quinoa burger, use nutritional yeast or vegan parmesan instead of parmesan.

This quinoa burger recipe uses eggs so you will also need to use a different type of binder. I like to make a flax egg by combining 1 Tbs. ground flax seed and 3 Tbs. warm water and letting it sit until it gels.
You can also make this type of vegan egg replacement with chia seeds or psyllium husks.

The aioli can be made with homemade vegan mayonnaise   but you can also swap the aioli for my vegan aquafaba special sauce!


Thanks for reading! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter, and Pinterest. If you make this quinoa burger recipe, please share it using the hashtag #LePetitEats!

This post was originally published on May 15, 2014 and last updated on July 10, 2019.

Quinoa Sliders with Green Goddess Aioli

This quinoa burger recipe features crispy vegetarian quinoa-zucchini patties served as mini burgers with an herby green goddess aioli (they're great over a salad, too!).

Course Denisse
Cuisine American
Keyword quinoa burger patty, quinoa burger recipe, vegan burger recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 sliders
Author Denisse

Ingredients

For the sliders

  • 1/2 cup coarsely grated zucchini
  • 1 egg lightly beaten
  • 1/3 cup quinoa cooked and cooled
  • 1/4 cup plus 2 tbsp. breadcrumbs preferably homemade
  • 2 tablespoons freshly grated parmesan
  • 1 clove garlic grated
  • 1 teaspoon fresh dill chopped
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 6 mini slider buns
  • Cucumber thinly sliced
  • Roma tomato thinly sliced
  • Butter lettuce leaves rinsed and torn

For the green goddess aioli:

  • 3 tbsps assorted fresh herbs such as parsley, basil, dill and chives, finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • 1/4 cup mayonnaise I used Vegenaise
  • 1/2 avocado
  • Salt and freshly ground pepper to taste

Instructions

  1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium-sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper, and stir until just combined. Chill for at least 15 minutes.
  2. While the mixture is chilling, make the aioli: combine all ingredients in a food processor and blend until smooth.
  3. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
  4. To assemble the sliders, split and toast the brioche buns if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

Recipe Notes

I love to make a big batch and have leftovers to pair with a salad for a healthier meal.

Make sure to squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. 

Nobody likes a mushy burger patty! Be gentle when you flip the quinoa burger patties and make sure they have developed a nice crust before trying to move them.

Quinoa Sliders

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