Flip the Grill Script This Summer: Greek-Style Quinoa Burgers

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Quinoa Nut Burger Platter

Image courtesy of Jennifer.

There’s something special about grilling in the summer: the aroma, the familial togetherness, the juicy meal resulting from one’s efforts. Generally, hamburgers and hotdogs can be expected on the menu, as they’re traditional essentials at summertime cookouts. This summer, flip the script.

Trade your beef for a grain that is more beneficial for your health – yet just as tasty: quinoa. The health concerns associated with red meat consumption – like increased risk of cancer, cardiovascular disease and mortality – should be enough to prompt the change. Not to mention, quinoa is packed with nutritional benefits – it’s an excellent source of fiber, protein, manganese and more – that make it the better choice.

Compared to beef;

  • Quinoa is significantly lower in calories, total fat, saturated fat, cholesterol and sodium, all of which are associated with obesity or other health risks.
  • Quinoa offers more fiber and iron – aiding in digestive performance and blood production – than a traditional ground beef patty.
  • Quinoa is also lower in protein, with 8 grams per pound while beef offers 31 grams per pound.

However, the daily recommended amount of protein for an average, sedentary woman is just 46 grams. Pairing quinoa with other protein-rich foods throughout the day allows one to easily reach the recommended amount.

Environmentally speaking, grains win against meat any day.  A vegetarian diet is better for the Earth – in general – as housing and processing meats requires abundant amounts of land, water and fuel. Also, animals produce methane, physical waste and require electricity to live and be cooled upon slaughter. Overall, quinoa is the better option.

Greek-style quinoa burgers are a particularly satisfying alternative to beef patties as they assume the same shape and basic consistency of beef patties, but they are better for our bodies and the planet. Plus, they’re bursting with flavor. Enjoy these two recipes on your grill this summer:

Martha Stewart’s Greek-Style Quinoa Burgers


  • 1/2 cup rinsed quinoa – any color
  • 1 medium carrot, cut in large chunks
  • 6 scallions, thinly sliced
  • 15 ounces great northern beans, drained and rinsed
  • 1/4 cup plain, dried breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon ground cumin
  • Coarse salt
  • Ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 English cucumber, thinly sliced diagonally


  1. Use small saucepan to bring 3/4 cup water to a boil. Add quinoa and cover, reducing heat to low. Cook until liquid is absorbed, 12 to 14 minutes.
  2. Use blender or food processor to finely chop carrot. Add cooked quinoa, about half of the scallions, egg, breadcrumbs, beans, cumin, 1 tsp salt and 1/4 tsp pepper. Blend until smooth but still a little chunky.
  3. Make four 3/4-inch-thick patties – prevent sticking by dipping hands in water. If too soft, refrigerate 10 minutes. In large nonstick skillet, heat oil over medium heat; cook patties until cooked through and browned – 8 to 10 minutes on each side.
  4. In separate bowl, combine yogurt, lemon juice and remaining scallions. Add salt and pepper to taste. Serve patties with yogurt sauce and cucumber – in 6-inch pitas for added Greek zest. Enjoy.

The Healthy Maven’s Greek Quinoa Burgers


  • 2 cups cooked quinoa, any color, cooled completely
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium cucumber, seeded and chopped
  • 1 small red onion, diced
  • 1/2 cup sun-dried tomatoes, chopped – not in oil
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup flat-leaf parsley, chopped
  • Juice of 1/2 lemon
  • Salt and pepper to taste


  1. Cook quinoa as per package instructions
  2. Add cucumber to a food processor or blender and blend until smooth
  3. Add in sun-dried tomatoes, red onion, parsley and feta cheese; pulse/blend multiple times
  4. Add chickpeas and process until it blends together, forming a sticky substance
  5. Add quinoa, lemon juice and salt and pepper. Process until mixture can easily be rolled into balls – about 40 seconds.
  6. Divide and make 10 balls
  7. Heat a large pan over medium-high heat and add olive oil
  8. Place several balls in pan and flatten slightly
  9. Cook and flip until each side is browned, about 3 minutes
  10. Serve patties warm on bun, in pita, in salad or without adornment

With these two recipes at your fingertips, this summer is the perfect time to make the healthy switch.

Feature image courtesy of jacqueline

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Kayla Matthews

Kayla Matthews is a writer and blogger with a passion for wellness and eco-friendly living. She has contributed to Earth911, Mother Earth News, The Huffington Post as well as other healthy and green living publications. Follow her on Google+ and Twitter to read all of her latest posts.