I could never give up meat, but I love coming up with ways to reduce my meat consumption by replacing it with more plant-based protein. These burgers only use ½ lb turkey and replace the other half with cooked quinoa for a protein-packed, budget-friendly burger. It’s flavored with spices and your favorite BBQ sauce topped with all the toppings (see note)!
Ingredient Highlight
Quinoa! Though we think of this as a grain, it’s actually a seed to a plant! That’s why it’s such a great source of plant-based protein since it contains all 9 essential amino acids. It’s also rich in magnesium, calcium, vitamin E, and fiber.
Servings 4 People
Prep Time 10 minutes 
Cook Time 10 minutes Ingredients
- 1 egg
- 8 oz oz ground turkey
- 2 cups cooked quinoa (from about ½ cup dry)
- 3 tbsp bbq sauce
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp red pepper flakes (optional, for some spice)
- 4 slices cheddar cheese
- 4 burger buns*
Topping options:
- Lettuce
- Tomato
- Pickled jalapenos
- Mashed avocado
- If you want to toast your buns, throw them on the grill towards the end of grilling.
- Note: double the recipe and freeze leftovers to add to salads and bowls.
- IMPORTANT! Some members had trouble with getting these to stay together on the grill (I’m guessing this is due to variations in ingredients). They reported that chilling the mixture in the fridge helped it stay together and placing the formed patties on parchment paper made it easier to transfer to the grill.
Instructions
- Heat your grill on high for at least 10 minutes, then reduce the heat to medium.
- In a large bowl, whisk the egg. Add the turkey, quinoa, bbq sauce, cumin, garlic, salt, and red pepper flakes (if using). Divide the mixture into 4 sections and form 4 large patties (or make 5-6 smaller patties). They will be soft, but don’t worry! Brush olive oil on top to prevent sticking, then place on the grill and cook covered for 3-5 minutes, or until you have nice grill marks.
- Brush the other side with olive oil, then flip and spread some BBQ sauce on top of each burger and top with cheese. Cover and cook for 3-5 more minutes, or until cooked through and the cheese is melted.
- Place lettuce on the bottom bun and the burger on top. Add whatever other toppings you like! I like to top with lettuce, tomato, jalapenos, and mashed avocado.
Items you can prep ahead (optional)
- Cook about ½ cup quinoa.
- Make turkey quinoa mixture and form patties.
Substitutions:
- This can’t be made vegetarian. Make these BBQ Chickpea Sliders instead!
- Sub ground chicken or pork for the turkey.
- Sub ketchup for the BBQ sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover burgers in the microwave until warmed through and assemble your burger.
- Chop up leftover burgers and add to bowls or salads (like this week’s couscous salad!).
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