Corn and Quinoa Mini Burgers

Corn and Quinoa Mini Burgers


Corn and Quinoa Mini Burgers

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La Cocina Goya

Reimagine burger night with a healthy and delicious quinoa and corn patty recipe. This entirely plant-based burger is packed with flavor and has a satisfying texture that everyone will love. It’s also a great option to make-ahead; whip up the burger mixture the night before and store in the refrigerator. Form and pan fry patties for an easy meatless dinner.

  • Ingredients
  • Directions

1 cup

frozen GOYA® Whole Kernel Corn, thawed


parsley leaves, chopped


large scallions, finely chopped

1 tbsp.

fresh thyme, chopped



½ cup

breadcrumbs, plus ¾ cup for coating


slider buns

Lettuce, tomato and red onion, for topping

Ketchup, optional


Kitchen View

Step 1

Bring 1¼ cups water to a boil in a small saucepan. Stir in quinoa. Cook covered over low heat for 15 min. Stir in corn; cook until quinoa and corn are tender, 5 min. more. Stir in parsley, scallion, thyme and Adobo seasoning. Remove from heat.

Step 2

Mash chickpeas in large bowl with potato masher or fork. Grate and juice lemon into bowl. Stir in ½ cup breadcrumbs and quinoa mixture until combined. Form into twelve 3-inch diameter patties (⅓ cup each). Dredge in remaining breadcrumbs to coat.

Step 3

Heat 1½ tbsp. oil in a large heavy skillet over medium heat. Cook 6 patties until golden brown, about 3 min. per side. Repeat. Serve on slider buns with lettuce, tomato and onion.


Note: Mix together equal parts of GOYA® Salsita Ancho Chile and ketchup to use as a topping.

New from Goya

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 Spring Summer

Recipe Reviews


They were delicious. They were a nice size too. Added lettuce, slice of red onion and tomato. Even my meat lovers in the family enjoyed them!


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