These Broccoli Cheddar Quinoa Burgers are a celebration of texture and bright, savory flavor. Crisped at the edges, tender in the middle, and loaded with cheesy pockets and green florets, they’re the kind of sandwich that makes both weeknight dinners and casual weekend lunches feel special. The star players are nutty quinoa, shredded sharp cheddar, and a generous amount of broccoli, while cannellini beans add creaminess and body so the patties hold together beautifully. A smoky, sweet chipotle-mayo brings everything home.

This recipe yields flavorful patties that can be pan-fried until golden or baked for a lighter finish. They come together quickly if your quinoa is already cooked and cooled, and they’re sturdy enough to stack on a bun with lettuce, tomato, and extra cheese. Below you’ll find a full ingredient list, step-by-step instructions rewritten for clarity, and tips for perfect texture and serving suggestions.

Why you’ll love these Broccoli Cheddar Quinoa Burgers

Deliciously balanced: The sharp cheddar brings savory richness, while broccoli and cannellini beans lighten the bite and add satisfying fiber.
Great texture: Quinoa gives a nice tooth and nuttiness, oats and cashews add a bit of body, and mashed beans help the patties stay intact.
Versatile: Pan-fry or bake, serve with slices of cheese to melt, and dress with the smoky chipotle-mayo for a flavor boost.

Ingredients

1 cup cooked quinoa, cooled
1 14 ounce can of chickpeas or cannellini beans, drained
16 ounces broccoli florets, chopped
1 1/2 tablespoons olive oil
1 sweet onion, diced
4 garlic cloves, minced
1/2 cup chopped unsalted cashews
1 tablespoon old fashioned oats
1/4 cup mayonnaise
1 large egg yolk
1 teaspoon smoked paprika powder
1/2 teaspoon honey
1 cup freshly grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Sliced sharp cheddar or your favorite cheese for serving
4 to 6 buns for serving
1/2 cup mayonnaise (for chipotle mayo)
2 teaspoon honey (for chipotle mayo)
1 chipotle pepper (from a can in adobo)
1 teaspoon adobo sauce (from the can)

Prep checklist

Cook and cool 1 cup quinoa ahead of time so it’s ready to use.
Drain the 14 ounce can of chickpeas or cannellini beans and pat them dry.
Grate 1 cup sharp cheddar and slice extra cheese for serving.
Chop the broccoli into small, even florets so it cooks quickly and mixes well.

Step-by-step instructions

Follow these rewritten, clear steps to make Broccoli Cheddar Quinoa Burgers. The directions maintain the same overall order as the original source but are refined for clarity.

Sauté the aromatics and broccoli: Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the diced sweet onion and cook, stirring occasionally, until it becomes soft and translucent, about 4–5 minutes. Add the minced garlic and continue to cook for 30–60 seconds until fragrant. Add the chopped 16 ounces of broccoli florets and cook, stirring often, until the broccoli is tender but still bright green, about 5–7 minutes. Remove the skillet from heat and let the mixture cool slightly.
Prepare the beans: While the broccoli mixture cools, place the drained 14 ounce can of chickpeas or cannellini beans into a large mixing bowl. Using a fork or potato masher, mash the beans until mostly smooth with a few small chunks remaining for texture.
Process the cashews and oats (optional finer texture): For a finer bite, pulse the 1/2 cup chopped unsalted cashews and 1 tablespoon old fashioned oats briefly in a food processor until coarsely ground; you can also chop them by hand. Add them to the bowl with the mashed beans.
Combine quinoa and wet ingredients: Add the cooled 1 cup cooked quinoa to the mashed beans and cashew-oat mixture. Stir in 1/4 cup mayonnaise, 1 large egg yolk, 1 teaspoon smoked paprika, and 1/2 teaspoon honey. Mix until evenly incorporated.
Add the cooled broccoli and aromatics: Fold the slightly cooled sautéed broccoli, onion, and garlic into the mixture. Make sure the mixture is not hot enough to melt the cheese in the next step.
Stir in cheese and seasonings: Fold in 1 cup freshly grated sharp cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper until everything is evenly distributed. The mixture should be moist but hold together when pressed; if it seems too wet, add a little more oats, a tablespoon at a time. If it’s too dry, add a teaspoon of water or a little extra mayonnaise.
Form the patties: Divide the mixture into 4 to 6 even portions, depending on your preferred patty size. With slightly damp hands, shape each portion into a compact patty about 3/4 to 1 inch thick. Place formed patties onto a tray or plate and chill in the refrigerator for at least 15 minutes; chilling helps them hold together while cooking.
Cook the patties (pan-fry method): Heat a large nonstick or cast-iron skillet over medium heat and add a thin film of olive oil. Once the oil shimmers, add the chilled patties without crowding the pan. Cook for 4–5 minutes per side, pressing gently with a spatula, until each side is golden brown and the patties are heated through. If you like melted cheese on top, place a slice of cheese on each patty during the last minute of cooking and cover the pan briefly to melt.
Alternative cooking method — bake: Preheat the oven to 400°F (200°C). Arrange the patties on a parchment-lined baking sheet and bake for 12–15 minutes, flipping once halfway through, until they are firm and lightly browned at the edges. For extra browning, broil for 1–2 minutes at the end while watching closely.
Make the chipotle-mayo: In a small bowl, whisk together 1/2 cup mayonnaise, 2 teaspoon honey, 1 chipotle pepper, and 1 teaspoon adobo sauce until smooth. Taste and adjust for sweetness or heat. This smoky, sweet sauce pairs beautifully with the broccoli cheddar burgers.
Assemble the burgers: Toast 4 to 6 buns lightly. Spread a generous layer of chipotle-mayo on the bottom bun, add a lettuce leaf or tomato slice if desired, place the warm Broccoli Cheddar Quinoa Burger on top, add sliced sharp cheddar or your favorite cheese if you like extra melting, and top with the other bun half. Serve immediately.

Troubleshooting and tips

Mixture too wet: If the patties fall apart while shaping, add a little more oats or pulse a handful of the mixture to help bind. Chilling the patties before cooking will also firm them up.
Mixture too dry: Add a teaspoon of water, another egg yolk, or a touch more mayonnaise to reach the right consistency. The mixture should hold together when pressed.
Pan-frying tips: Use a nonstick or well-seasoned cast-iron skillet and don’t flip too often. Let a golden crust form so the patties hold their shape.
Make-ahead: Formed patties can be refrigerated up to 24 hours before cooking, or frozen for up to 1 month. If frozen, thaw in the refrigerator before cooking and add a minute or two to the cooking time.
Toasting buns: Lightly toasting the buns prevents them from getting soggy and adds a pleasant texture contrast.

Serving suggestions

Top with crisp lettuce, ripe tomato slices, and sliced red onion for a classic burger build.
Serve on toasted buns with extra chipotle-mayo on the side for dipping.
Place the patty over a bed of greens for a lighter bowl-style meal and add a drizzle of vinaigrette.
Pair with sweet potato fries, a simple green salad, or crunchy slaw to complete the plate.

Storage

Refrigerate cooked patties in an airtight container for up to 3 days. Reheat gently in a skillet or oven to preserve texture.
To freeze, cool completely, place patties on a tray and freeze until firm, then store in a freezer-safe bag for up to 1 month. Reheat from thawed or add a few extra minutes when cooking from frozen.

Final thoughts

Broccoli Cheddar Quinoa Burgers strike a lovely balance: they’re hearty enough to satisfy a burger craving and vegetable-forward enough to feel bright and nourishing. The combination of creamy beans, chewy quinoa, and sharp cheddar gives every bite comforting, bold flavor, while the chipotle-mayo offers a smoky-sweet finish that ties the sandwich together. Whether you’re feeding family or prepping a batch to enjoy throughout the week, these burgers are dependable, delicious, and easy to adapt.

Enjoy these Broccoli Cheddar Quinoa Burgers warm from the pan or oven, and don’t be afraid to customize toppings and sauces to match your taste. They’re proof that a wholesome veggie-forward patty can be every bit as satisfying as its meaty counterpart.

Broccoli Cheddar Quinoa Burgers.

Hearty vegetarian quinoa and broccoli burgers with cheddar and a spicy honey-chipotle mayo.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Total Time 1 15

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 cup cooked quinoa cooled
1 14 oz can chickpeas or cannellini beans drained
16 oz broccoli florets chopped
1 1/2 tablespoons olive oil
1 sweet onion diced
4 cloves garlic minced
1/2 cup unsalted cashews chopped
1 tablespoon old-fashioned oats
1/4 cup mayonnaise
1 large egg yolk
1 teaspoon smoked paprika
1/2 teaspoon honey
1 cup sharp cheddar cheese freshly grated
1/4 teaspoon salt
1/4 teaspoon black pepper
sliced sharp cheddar or your favorite cheese for serving
4 to 6 buns burger buns for serving
1/2 cup mayonnaise for spicy mayo
2 teaspoons honey for spicy mayo
1 chipotle pepper
1 teaspoon adobo sauce

Equipment

Oven
baking sheets (2)
Skillet
Food Processor
Large Bowl
Potato masher or fork
Spatula
Measuring cups and spoons

Method

Preheat the oven to 350°F (175°C). Line two baking sheets with foil and lightly spray or oil them.
Spread the drained beans in a single layer on one sheet and the chopped broccoli on the other. Season the broccoli with a pinch of salt and pepper.
Roast both sheets for 12–15 minutes, until the beans begin to split and the broccoli is tender but not browned. Remove and let cool slightly.
While roasting, heat 1½ tablespoons olive oil in a skillet over medium-low. Sauté the diced onion and minced garlic until softened, about 5–6 minutes; set aside to cool.
Pulse the cashews and oats in a food processor until finely chopped; keep the processor bowl for later.
In a large bowl whisk together ¼ cup mayonnaise, the egg yolk, smoked paprika, and ½ teaspoon honey.
Add the sautéed onion mixture, cooled quinoa, roasted beans, and roasted broccoli to the bowl. Add the processed oats and cashews.
Use a potato masher or fork to press and combine the mixture until it starts to hold together.
Transfer about one-third of the mixture to the food processor and pulse a few times until very finely chopped, then return it to the bowl. Stir in the grated cheddar, salt, and pepper and mix thoroughly (hands work well).
Form the mixture into 4–6 patties sized to fit your buns. Refrigerate the patties for about 20 minutes if you want them firmer before cooking (optional).
Heat a large nonstick skillet over medium and add a high-heat oil. Cook the patties 5–6 minutes per side until golden and cooked through, flipping gently. Top with sliced cheddar about 1 minute before removing to melt.
Meanwhile, make the spicy mayo by whisking ½ cup mayonnaise, 2 teaspoons honey, the chipotle pepper, and 1 teaspoon adobo sauce until smooth.
Serve the burgers on buns with spicy mayo and additional sliced cheddar.
Note: These patties are fragile for direct grilling; cook in a skillet or in a cast-iron pan on a grill instead.