20-Minute Grilled Beef and Quinoa Burgers
Ground beef mixed with cooked quinoa, egg white, and Montreal steak seasoning, formed into patties and grilled over medium heat until 160°F. Served on whole wheat buns with tomatoes and lettuce. A leaner burger option that combines protein with whole grains.
Ingredients
- 1 pound ground beef, 93% or leaner
- 1 cup quinoa, cooked
- 1 egg white1 tablespoon ground flaxseed mixed with 3 tablespoons water1:1binder veganeggs-free
allows 5 minutes to set
Full guide → - 1 tablespoon Montreal steak seasoning
- 4 whole wheat hamburger buns
- tomatoes, sliced(optional)
- lettuce(optional)
Instructions
- 1
Combine ground beef, cooked quinoa, egg white, and Montreal steak seasoning in large bowl, mixing lightly but thoroughly.
- 2
Shape mixture lightly into four half-inch thick patties.
- 3
Place patties in center of grid over medium, ash-covered coals. Grill covered, turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
- 4
Place burgers on bottom halves of buns and top with tomato slices and lettuce. Close sandwiches.
Tips
Do not overwork the mixture to avoid dense, tough patties.
Use an instant-read thermometer inserted horizontally into the center for accurate doneness.
Good to Know
Store uncooked patties in refrigerator up to 24 hours or freeze up to 3 months. Cooked burgers store in refrigerator up to 3 days.
Shape patties and refrigerate or freeze up to 24 hours before grilling.
Serve immediately after grilling while warm. Provide additional toppings such as onions, pickles, condiments on the side.
Common Mistakes
Do not press patties while grilling to avoid squeezing out moisture and creating dry burgers.
Do not skip the instant-read thermometer check to avoid undercooked beef.
Substitutions
Vegan Options
allows 5 minutes to set
Full guide →