Mar Yvette’s Top 5 Alternative Burger Recipes That Don’t Just Moo

Oh, the burger. It’s the quintessential comfort food. Perhaps, it is the most iconic culinary creation of mankind. But this juicy classic has gone way beyond the traditional beef patty sandwiched between two buns. Whether it’s a vegetarian alternative or simply more exotic meat you crave, the alternative burger recipes options are endless.

Here are the top 5 alternative burger recipes that are mouthwatering…


1.) Quinoa Burger

alternative burger recipes quinoa burger

Eater Vegans

Location: Burger Lounge

Quinoa has been around for centuries. Especially, it was a staple in the Incan diet. Recently, it’s been enjoying a major moment in the “healthy food” spotlight. And the folks at Burger Lounge, home of the original grass-fed burger, have created a tasty meat-free alternative without any processed soy.

“Our organic quinoa veggie burger is handcrafted with organic quinoa and fresh veggies. It’s not intended to be a meat impostor,” said Dean Loring, CEO & Co-Founder of Burger Lounge. “It stands alone as a favorite among vegetarians, meat-eaters and those looking to add a protein to one of our healthy salads. It comes grilled, topped with organic cheese and served ‘Lounge Style’ with lettuce, tomato, and our housemade thousand islands.”

Ingredients (makes 10):

  • 1 pound crimini mushrooms
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/3 cup olive oil, plus more for sautéing
  • 2 medium zucchini
  • 1 carrot and a medium onion
  • A cup corn, fresh or thawed if frozen
  • 1cup garbanzo beans, drained
  • 1cup cooked quinoa and cooked brown rice
  • 1 chipotle chili in adobo sauce, finely chopped
  • ½ cup shredded Monterrey Jack cheese
  • ½ cup chopped garlic
  • 1 cup panko breadcrumbs
  • 10 hamburger buns


  1. Preheat oven to 365 degrees; wash the mushrooms, cut them in half, toss with salt, pepper and olive oil.
  2. Place mushrooms on a baking sheet and roast for 20 minutes; once cooked, puree the mushrooms in a blender and set aside.
  3. Roughly chop the zucchini, carrot and onion and place in a large bowl.
  4. Puree the corn and garbanzo beans; add to the bowl of vegetables.
  5. Add the remaining ingredients and the cooled pureed mushrooms; mix to combine.
  6. Form a tiny patty and sauté; taste and adjust seasoning in the vegetable mixture if necessary; form 10 five-ounce patties. Heat some olive oil in a pan until hot; lightly sauté the patties.
  7. Serve on hamburger buns with preferred accouterments.