Baked Quinoa Burger Patties + Lemon Tahini Sauce

I was browsing the net today and stumbled upon a photo of Montreal taken on this day in 1976, and it was a fun springtime photo on the top of Mont-Royal on a balmy day of 22 degrees. Today, however, we woke up to MORE snow, and I realized Mother Nature is getting a real kick out of this endless winter weather joke! We just inherited a barbeque from my hubby’s father, and we are dying to use it. I’ve been dreaming up summertime meals, and barbequed burgers and veggies are on the top of that list.
Baked Quinoa Burgers

Well, it was kind of freezing cold this evening, so burgers we had, but I baked them in the oven. That’s not to say they didn’t turn out really delicious, we are just really looking forward to days that are too hot for the oven to be on!
I’m always on the quest for a delicious veggie burger, and these ones were really tasty with a great texture with a little crunch thanks to the quinoa and I’m happy to say, held their shape really well! Although I used a flax egg to bind them, they didn’t feel like a sticky enough texture, so I added in 1 boiled, mashed potato and it really did the trick in keeping all the ingredients nicely held together.

Baked Quinoa Burgers
The lemon tahini dressing is so quick to whip up and is the ideal sauce for these patties. It is creamy, vibrant, and highlights the Middle Eastern flavours of this burger.

Baked Quinoa Burgers
Of course, you don’t have to eat these quinoa patties on a burger bun, they are delicious on their own with a side of salad, or tucked in a pita with of course, lemon tahini sauce poured overtop.  They are honestly even great if you pop them in your mouth cold!  Lots of options, you do what you’re in the mood for!
Let’s get to the recipe. 🙂

Baked Quinoa Burgers + Lemon Tahini Sauce
Yields 10
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Cook Time
25 min
Cook Time
25 min
  1. Baked Quinoa Burger Patties
  2. 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
  3. 2 cups fresh spinach
  4. 1 cup cooked quinoa
  5. 1 medium sized potato, cubed and boiled
  6. 1/2 cup onion, minced
  7. 2 garlic cloves, minced
  8. 3 tablespoons all purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon sea salt
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon freshly ground black pepper
  13. Lemon Tahini Sauce
  14. 1/4 cup tahini
  15. 1/4 cup water
  16. 3 tablespoons lemon juice
  17. 1/4 teaspoon sea salt
  18. 1/4 teaspoon garlic powder
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Prepare the flax egg by combining 2 tablespoons ground flax meal with 3 tablespoons water in a bowl. Whisk, then place in the fridge while you prepare the rest of your ingredients.
  3. Steam spinach for 4-5 minutes over 1-2 inches of simmering water. Remove from heat, reserving the water to boil your potato. Rinse spinach with cold water, then squeeze dry. Finely chop the spinach, then place it in a large bowl along with the quinoa.
  4. Add the onion, garlic, flax egg, potato, flour, baking powder, salt, cumin, and pepper to the bowl of quinoa/spinach. Mix well to combine.
  5. Shape into 10 patties and place on the prepared baking sheet.
  6. Bake for 15 minutes, flip them over, then bake for another 10 minutes, until golden brown and firm.
  7. While the patties are baking, prepare your sauce. Combine tahini, water, lemon juice, salt and garlic powder in bowl. Whisk, then pour into a jar so you can store leftovers.
  8. To assemble, place quinoa burger patty in a whole wheat burger bun, add your favourite fresh toppings and pour lemon tahini sauce overtop.
  1. Store in an airtight container in the refrigerator for up to 4 days.
Love and Lentils
Baked Quinoa Burgers IMG_4488-2


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Black Bean Burgers + Crispy Zucchini Fries

Black Bean Burgers

When was the last time you had a burger and fries?  If you follow my blog, you know I mostly share healthy and nourishing recipes that are usually kid-tested and approved.  I wanted to make the healthiest but still satisfying version of this beloved combo.

Last weekend, my husband’s band played a show in a cute town, Hudson, west of Montreal..  We went out to a beautiful restaurant for dinner, which was originally built as a house in 1820.  If you’re ever visiting, I recommend you give The Willow a try.  I ordered a black bean burger which took quite a long time to arrive (mind you we were a big group) but boy, was it worth the wait!  It was definitely one of the tastiest burgers I’ve had.  It was topped with interesting ingredients including marinated eggplant.  So delicious!

Since then, I’ve been craving making bean burgers at home.  I finally gave in last night, and made a fun, kid-friendly dinner for us all.  Greasy fries were replaced with a much healthier zucchini version.  These guys surprised me with how tasty they turned out.  They are definitely a great ‘fix’ when you’re looking for the crunch of a french fry.  They are super fun for kids to help make as well.  We loved them with our curry mayo, but they taste great with a marinara, or ketchup.

Black Bean Burgers + Crispy Zucchini Fries Recipe

We will start with the zucchini fries, then prepare the burgers.  I removed the fries from the oven, lowered the heat, then baked the burgers.  In the last minute or two of cooking time, you can place the fries back in the oven to heat them.

For the fries:

Makes approx. 35 fries


  • 2-3 small zucchini, sliced into fry shapes.
  • 1/4 cup flour (I used spelt, but you can use chickpea flour for GF option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsweetened almond milk
  • 1 cup panko (or homemade) breadcrumbs


  • Preheat oven to 420°F.  Lightly grease a baking sheet and set aside.
  • Set up three bowls, one for the flour and spices, the second for the milk, and the third for the breadcrumbs.
  • Dip each zucchini stick in the flour, then the milk, then the breadcrumbs.  Place on the baking sheet.
  • Bake for 20 minutes, or until desired crispness is reached, flipping half way through.

Zucchini Fries

For the curry mayo:

Makes the perfect amount to dip your zucchini fries in.


  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon yellow curry powder


  • Using a fork, mix ingredients in a small bowl.

For the burgers:

Makes 7 burgers


  • 2 19 oz cans of organic black beans, drained and rinsed
  • 1/2 cup fresh cilantro, minced
  •  2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 pinch of cayenne
  • 1 pinch of salt and pepper
  • 1/4 cup of breadcrumbs, homemade or panko, whizzed to a fine texture in a food processor
  • 1 tablespoon olive oil, plus more for drizzling


  • Preheat oven to 375°F.  Lightly grease a baking sheet and set aside.
  • Add beans to a food processor and pulse until mashed well.
  • Transfer beans to a mixing bowl and add cilantro, olive oil, spices, and salt and pepper.
  • Add breadcrumbs as necessary.  The mixture is quite sticky, so poor the breadcrumbs in slowly, enough to make the mixture easy to handle.  I needed a little less than 1/4 cup.
  • Shape the mixture into 7 patties.  Place on baking sheet, and drizzle with olive oil.
  • Bake for 10 minutes.  Flip, then bake for another 10-15 minutes, or until they are slightly crisp on the outside and heated through.
  • Serve on lightly toasted whole wheat buns and top with tomato, lettuce, pickle, ketchup, mustard, or curry mayo, or whatever your favourite burger toppings are!
  • Note: these are best eaten right away, as they do tend to dry out.  So, not a recipe for leftovers.