Craving something flavorful yet healthy? The Red Robin Veggie Burger is your perfect match. This delicious burger is not only packed with plant-based goodness but also quick and easy to prepare.
With every bite, you’ll savor a medley of vibrant flavors and satisfying textures that make healthy eating enjoyable. Plus, its effortless preparation means you can have a wholesome meal in no time.
Imagine biting into a crispy, golden bun with a hearty patty made from the freshest vegetables, beans, and grains. It’s a true delight for your taste buds and a win for your health.
I believe in the power of wholesome ingredients. Like In N Out Veggie Burger, the Red Robin Veggie Burger is a testament to how plant-based eating can be both nutritious and incredibly tasty. Whether you’re a seasoned vegan or just starting to explore plant-based options, this burger is a great addition to your recipe repertoire.
The Inspiration Behind the Red Robin Veggie Burger
The Red Robin Veggie Burger is a delicious twist on the traditional burger, inspired by Red Robin’s commitment to offering a range of diverse and flavorful menu options. While Red Robin is famous for its beef burgers, the restaurant also caters to vegetarians and health-conscious diners through their plant-based burger options.
What makes the Red Robin Veggie Burger stand out is its unique combination of wholesome ingredients, including quinoa, chickpeas, and beets, creating a flavorful patty that’s as satisfying as it is nutritious. The addition of smoked paprika and cumin adds a layer of depth to the flavor profile, making this healthy veggie burger a popular choice not only for vegans but for anyone looking to enjoy a guilt-free meal. With an increasing number of people turning to plant-based diets, Red Robin has crafted a burger that satisfies cravings while aligning with modern dietary preferences. Whether you're ordering from the Red Robin menu or making it at home, this veggie burger is a guaranteed crowd-pleaser.
Red Robin Veggie Burger Recipe
For 6 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1/2 cup red quinoa, rinsed
- 1 cup water
- 2 tablespoons ground flax seeds
- 2 tablespoons tamari or soy sauce (see recipe note)
- 1 (15-ounce can chickpeas), drained (save 2 tablespoons of liquid)
- 1 cup rolled oats (not instant)
- 2 medium scallions, chopped
- 1/2 cup walnuts, roughly chopped
- 1/2 cup shredded beet (from one 2-inch beet)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- Canola oil
- 6 hamburger buns, for serving
Steps:
- Cook Quinoa: Boil water, add quinoa, and simmer until tender. Fluff with a fork and set aside.
- Prepare Flax Egg: Mix ground flax seeds with water and let it sit until it forms a gel-like consistency.
- Mash Chickpeas: Mash chickpeas with some of their liquid, leaving a few chunks for texture.
- Combine Ingredients: Mix in quinoa, rolled oats, scallions, walnuts, shredded beet, cumin, smoked paprika, and salt.
- Add Flax Egg and Tamari: Stir in the flax egg and tamari, ensuring everything is well combined.
- Form Patties: Shape the mixture into burger patties, pressing firmly to hold them together.
- Cook Patties: Heat oil in a skillet and cook patties until golden brown and crispy on both sides.
- Assemble and Serve: Place patties on buns with your choice of toppings and enjoy!
Notes:
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats.
- Add a dash of smoked paprika for a smoky flavor.
- These patties can also be baked at 375°F for 20 minutes, flipping halfway through.
Nutrition Facts (per serving):
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Tips for Perfecting Your Plant-Based Burger
Creating a perfect plant-based burger at home can be a fun and rewarding experience. Here are a few tips to ensure that your Red Robin Veggie Burger turns out just right:
- Texture Matters: The combination of quinoa, chickpeas, and oats gives the burger a hearty texture. When mashing chickpeas, make sure to leave some chunks intact for a bite that holds together but isn’t mushy.
- Binders Are Key: To keep your veggie patties from falling apart, the flax egg (a mixture of ground flax seeds and water) is essential. It acts as a natural binder, keeping the patty firm without the need for eggs or other animal-based ingredients.
- Crispy Finish: To achieve a golden, crispy crust, heat the skillet before adding the patties. If you prefer a healthier option, baking the patties in the oven will still give them a nice texture without all the extra oil.
- Customize Your Toppings: The Red Robin Veggie Burger is versatile—top it with sliced avocado for creaminess, or add a spicy kick with pickled jalapeños. You can also spread some homemade guacamole or vegan mayo for an extra burst of flavor.
- Freezing for Later: This burger mixture freezes well! Shape your patties, place them on a tray, and freeze before transferring to a sealed container. This way, you can always have a healthy veggie burger on hand for a quick meal.
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Red Robin Veggie Burger – Delicious, Wholesome, and Easy-to-Make
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Category: Vegan Food
Description
Discover the delicious Red Robin Veggie Burger on Tales Of A Kitchen—packed with wholesome ingredients and bursting with flavor for a truly satisfying bite.
Ingredients
- 1/2 cup red quinoa, rinsed
- 1 cup water
- 2 tablespoons ground flax seeds
- 2 tablespoons tamari or soy sauce (see recipe note)
- 1 (15-ounce can chickpeas), drained (save 2 tablespoons of liquid)
- 1 cup rolled oats (not instant)
- 2 medium scallions, chopped
- 1/2 cup walnuts, roughly chopped
- 1/2 cup shredded beet (from one 2-inch beet)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- Canola oil
- 6 hamburger buns, for serving
Instructions
- Cook Quinoa: Boil water, add quinoa, and simmer until tender. Fluff with a fork and set aside.
- Prepare Flax Egg: Mix ground flax seeds with water and let it sit until it forms a gel-like consistency.
- Mash Chickpeas: Mash chickpeas with some of their liquid, leaving a few chunks for texture.
- Combine Ingredients: Mix in quinoa, rolled oats, scallions, walnuts, shredded beet, cumin, smoked paprika, and salt.
- Add Flax Egg and Tamari: Stir in the flax egg and tamari, ensuring everything is well combined.
- Form Patties: Shape the mixture into burger patties, pressing firmly to hold them together.
- Cook Patties: Heat oil in a skillet and cook patties until golden brown and crispy on both sides.
- Assemble and Serve: Place patties on buns with your choice of toppings and enjoy!
Notes
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats.
- Add a dash of smoked paprika for a smoky flavor.
- These patties can also be baked at 375°F for 20 minutes, flipping halfway through.
Nutrition
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg