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The very best Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions. Perfectly spiced vegetarian quinoa burgers, pan-cooked until extra crispy on the outside, yet soft and cheesy in the middle. Top each burger with beer caramelized onions and spicy homemade sweet potato fries. Yes, this burger is every bit as DELICIOUS as it sounds. It’s the ultimate quinoa burger that’s anything but boring. Perfect for your game day eats…and any other burger day in between.

side angle photo of Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions

Sandwiches of any kind are one of the foods I struggle with most when it comes to photography. It’s stupid, but because I struggle with them so much I always avoid sharing any kind of sandwich recipe. I literally cringe at the thought of photographing them. The fear of an ugly food photo stops me in my tracks.

I know, I know, stupid. But hey, look at me today! Here I am with my favorite quinoa burger. I can’t say I find these photos gorgeous, but it’s a burger, and it may never be gorgeous. The brothers said they looked good, Mom said they look good. So I’m trusting their opinions and sharing despite what I think.

Point is that these burgers have been a favorite since the very, very beginning of HBH. And with the Super Bowl on Sunday, I obviously had to share them…these really are the BEST quinoa burgers.

Yes, these burgers are EVERYTHING. And that’s not an exaggeration in the least, they just have so much going on. These are what we call the “epic” crispy quinoa burger. Crispy, cheesy burgers topped with melted Gruyere cheese, buttery beer caramelized onions, spicy-sweet potatoes fries, fresh herbs, and even a little avocado.

Everything about this recipe is SO GOOD. These are not your average quinoa burgers.

Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions | halfbakedharvest.com #quinoaburger

The burger details…

Here is what I will say, this is not my most “super simple” recipe. But nothing about making these burgers is hard. There are a handful of steps, and you do need to have a little time to make them. But you can do so much ahead of time, and trust me, the extra time in the kitchen is worth it.

Start with the burgers themselves. They’re made up of quinoa, white beans, bread crumbs, and egg. The key to creating the best quinoa burger? The combination of the spices and cheese in the burgers themselves. You have to give them flavor, so I use a touch of chipotle chili powder and plenty of sharp cheddar cheese.

Form the quinoa mix into patties and keep them covered in the fridge while you prepare the sweet potato fries.

quinoa burger mixer before forming the burgers

Now for those sweet potato fries…

They’re simply the best thing to ever be put on top of a burger. Dramatic, but true.

I like to cut my fries super thin and skinny and then toss them with a mix of chili powder and smoky paprika. Roast in the oven until crisp on the outside, but still soft in the center. Fair warning, these fries are addicting. You might just double the recipe. Some for the top of the burger and some to snack on.

Just a thought…

Sweet Potato Fries

Ah, and those beer caramelized onions…

Yes, you need these too, because you can never go wrong with caramelized onions. I know it seems like a bit much, but go with me on this.

Using beer to caramelize the onions not only adds additional flavor right into the onions but it also helps them to cook down and caramelize faster. If you love caramelized onions, you will love these onions even more. They’re truly so good, even onion haters enjoy them.

Once the onions are cooked, the fries are ready, and the burgers have been crisped in the skillet, it’s assembly time. Find your favorite buns, toast them up, then add a cheesy burger to each bun. Add the beer caramelized onions and sweet potatoes. At this point, you could be done. OR you can take the burger a step further with mashed avocado, a fried egg, and fresh herbs.

Do what you’d love most here, completely up to you as to how you finish these. Just be sure not to skip the onions or the fries. These are two key toppers that you really do NEED.

side angled close up photo of Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions

A few tips…

The burger patties themselves don’t need to be put in the fridge for chilling. I just recommend doing so while you make the fries. If you need to cook these up right after forming, that works just as well.

You can make the burgers up to four or five days in advance and keep in the fridge. Or you can freeze them for up to four months

If you don’t enjoy cooking with beer, just caramelize the onions without the beer following these directions.

These make for a fun Monday dinner. Or plan to make them on Sunday for the Super Bowl. Either is great, but once you make these, my hope is that you’ll be making them on repeat throughout the year! They’re healthy(ish), easy(ish), and so very delicious.

Fingers crossed you all love them as much as we do!

side angle photo of Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions and hand picking up the burger

If you make these crispy quinoa burgers topped with sweet potato fries and beer caramelized onions, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onions

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Calories Per Serving: 559 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Quinoa Burgers

Sweet Potato Fries

Beer caramelized onions

  • 2 tablespoons salted butter
  • 2 large yellow onions, thinly sliced
  • 1 cup beer, such as pumpkin, lager, or pilsner

Instructions

  • 1. In a medium bowl, combine the quinoa, mashed beans, Panko, egg, garlic, chili powder, cheese, and a pinch each of salt and pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge.
    2. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp. 
    4. Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.
    5. Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere cheese, cover, and cook 2-3 minutes, until the cheese has melted.
    6. To assemble, place each burger on a bun, top with caramelized onions and sweet potatoes. If desired, add a fried egg, mashed avocado, and fresh herbs. ENJOY.

Notes

To Make Ahead: the burgers can be formed and kept in the fridge for up to 1 week. Cook as directed. 
Freezing: the burgers can be frozen in an airtight container for up to 4 months. To cook, thaw on the counter for 1-2 hours, then cook as directed. 
Baking Instead of Pan Cooking: you can bake the burgers on an oiled baking sheet at 425˚ for 20 minutes, flip and continue baking for another 5-10 minutes, until crisped. Note that you will not get as crispy of a burger this way. 
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Comments

    1. Hey Vanessa,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!🌼

  1. I have the burgers sitting in the fridge and am re reading the recipe. Step 1 instructs the “cheese” to be added to the bowl to make the burger mix. I took that to mean both cheeses. Step 5 instructs to add the Gruyère cheese. I already have it in my burger mix! I’m sure it will be fine and I have more to add in Step 5. I just wanted to point it out.

    1. Hi Lisa,
      Thanks for giving the recipe a try, sorry for any confusion, yes step 1 is just the cheddar cheese. Let me know how the burgers turn out, I hope you love them! xTieghan

    1. Hey Nikki,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx

  2. 5 stars
    Love this recipe! Didn’t have any rolls in the house and didn’t miss the bread because we were so focused on all of the flavors. I used a spicy shredded cheese in the burgers and Gouda on top and also added the mashed avocado on the burger “tower.” Will definitely make this again!

    1. Hi Paula,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

  3. These sound amazing!
    Unfortunately, hubby doesn’t like cheese – any ideas for a suitable substitute for the 3/4 cup cheddar? Tia!!

    1. Hey there,
      You should be able to just omit the cheese without any issues. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  4. 5 stars
    I’ve made this before. I’ll make it again. Just incredible. I used a combo of red & white quinoa. Used cannellini beans. Added a little extra heat. Of course i put an egg on top – and added some arugula for a little color and peppery taste.

    Just SO SO GOOD! (The “burgers” did fall apart a bit, and I refrigerated them for awhile before cooking – but who cares? Adding them into a salad today for lunch!)

    Love, love this recipe!

  5. I tried this last night and was blown away. Separately each of the parts are tasty enough (the burgers, potatoes etc). Together, they are stellar! Smoky, crunchy, cheesy. The sunny side up egg is a must.

    1. Hey there,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT

  6. Great burgers! Loved the beer braised onions. Will be making both again for sure. Ended up frying the sweet potato fries using the cornstarch method. Nice and crispy. Used a pretzel bun with melted havarti cheese. Wondering if a fun low calorie spread/topping could be added? Something with a bit of acid. Maybe a tomato jam?? I’ve made a bourbon maple bacon jam before, but I think that would be over the top for this recipe combo. Hmmm.

    1. Hey Janet,
      Awesome!! Love to hear this recipe was a winner, thanks for making it. Yum, a tomato jam sounds like a great idea! Have the best week:) xT

  7. 5 stars
    This was so fun and interesting to make AND I LOVED them. I try to do plant based as often as I can – sometimes non-plant based foods get in my dish. But I love it when something super yummy and plant based works. For me, they werent just a cool plant based option – they are super yummy. So yummy, that actually I prefer just the pattie themselves! I mean they taste so good, I ate them plain the next day as leftovers for lunch. I’m stoked. Thanks Tieghan 🙂

    I, uh, burnt the carmelized onions a bit (while logging food into my calerie app-sheesh!) so I dont think I got the full effect with those – but will try again.

    And I also loved the cannellini bean option. Seems like lots of veggie burgers are black beans, which are not my favs – so I enjoyed still getting the protein without that black bean after tast thingie that happens for me. 🙂

    1. Hey Lisa,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  8. This recipe is awesome!! Even my meat eating husband liked it. AND I passed along a couple patties to my daughter. She and her husband loved them too, and they didn’t even have the benefit of the onions or fries.
    (I’m giving her the recipe) 🙂

  9. 5 stars
    (Reposting because I accidentally forgot the rating)

    So I didn’t make the fries or anything, but I made the burger patty (used 1 can of beans instead of one cup because I totally didn’t read it correctly) and just threw it on a bun with some American cheese and my usual toppings – best vegetarian burger I have ever had. The patty came together so easily (which I always struggle with on veggie burgers) and it stayed together when I made my burger. Also reheated really well. Bonus I cut it up and my almost-one-year-old absolutely devoured it!! What an unexpected but DYNAMITE recipe that will be going on regular rotation in our household.

  10. So I didn’t make the fries or anything, but I made the burger patty (used 1 can of beans instead of one cup because I totally didn’t read it correctly) and just threw it on a bun with some American cheese and my usual toppings – best vegetarian burger I have ever had. The patty came together so easily (which I always struggle with on veggie burgers) and it stayed together when I made my burger. Also reheated really well. Bonus I cut it up and my almost-one-year-old absolutely devoured it!! What an unexpected but DYNAMITE recipe that will be going on regular rotation in our household.

    1. Hey Christa,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan