Name: Beef & Grain Burger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound ground beef (93% lean or leaner); 1 cup cooked quinoa; 1 egg white; 1 tablespoon Montreal steak seasoning; 4 whole wheat hamburger buns; Sliced tomatoes (for topping); Lettuce (for topping)

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This beef and grain burger brings together hearty ground beef and wholesome quinoa for a satisfying, protein-packed meal that’s both delicious and nutritious. It’s a burger with a twist—made in a similar fashion to a meatloaf, with the ancient grain quinoa taking the place of breadcrumbs. Earthy, lean, and full of texture, I find it’s perfect for a nourishing lunch or a casual dinner.

Beef & Grain Burger

Why You’ll Love This Recipe

I like how this burger balances health and taste without sacrificing satisfaction. The quinoa gives the patty a nutty, chewy bite while keeping it moist and tender. Since I use 93% lean ground beef, it stays lower in fat without compromising flavor. The addition of Montreal steak seasoning gives a bold, savory edge, and it’s all tucked into a whole wheat bun with fresh toppings. It’s an easy, grill-friendly recipe that feels gourmet but comes together in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef (93% lean or leaner)
1 cup cooked quinoa
1 egg white
1 tablespoon Montreal steak seasoning
4 whole wheat hamburger buns
Sliced tomatoes
Lettuce

Directions

I start by combining the ground beef, cooked quinoa, egg white, and steak seasoning in a large bowl. I mix it lightly but thoroughly—just enough to bring it together without compacting it too much.
Then, I shape the mixture into four even patties, about 1/2-inch thick.
For grilling, I place the patties over medium, ash-covered coals or on a preheated gas grill. I cover and cook for about 8 to 10 minutes (or 7 to 9 minutes on gas), flipping occasionally, until the internal temperature reaches 160°F.
Once they’re ready, I place each patty on the bottom bun half, add fresh tomato slices and crisp lettuce, and close it up with the top bun.
If I want a lighter option, I’ll serve it on a bed of mixed greens with a drizzle of vinaigrette instead of using a bun.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes from start to finish. Each burger delivers approximately 217 calories and 25 grams of protein, making it a nutrient-rich choice for a balanced meal.

Variations

I sometimes switch out quinoa for brown rice or bulgur for a different texture.
To spice things up, I add chopped jalapeños or a pinch of smoked paprika to the meat mixture.
A slice of low-fat cheese can be melted on top in the last minute of grilling for a gooey twist.
I’ve also served this burger with avocado slices and a smear of Greek yogurt instead of mayo for a creamy, healthy topping.

Storage/Reheating

If I have leftovers, I let the patties cool completely before storing them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the cooked patties (without the buns or toppings) for up to 2 months.

To reheat, I prefer warming them in a skillet over medium heat for about 4 minutes per side or until heated through. Microwaving is faster (about 60–90 seconds on high), but I find the texture is best on the stovetop.

FAQs

What can I use instead of quinoa in this recipe?

I’ve tried using cooked brown rice, couscous, or oats as a substitute for quinoa. Just make sure whatever grain I use is fully cooked and cooled before mixing into the beef.

Can I make these burgers ahead of time?

Yes, I often prep the patties ahead of time and refrigerate them (uncooked) for up to 24 hours. I just cover them well so they don’t dry out before grilling.

Are these burgers gluten-free?

The burger patties themselves are gluten-free if I ensure the steak seasoning is gluten-free. I just swap the whole wheat buns with gluten-free buns or lettuce wraps.

Can I cook the burgers in a pan instead of grilling?

Absolutely. I use a non-stick or cast iron skillet over medium heat and cook the patties for about 4–5 minutes per side, ensuring they reach an internal temperature of 160°F.

How do I keep the patties from falling apart?

I make sure not to overmix the ingredients, but also not to under-combine. The egg white helps bind everything together, and letting the mixture rest for 10 minutes before shaping can help firm it up.

Conclusion

This beef and grain burger is a simple yet flavorful way to enjoy a lean, high-protein meal. I love how the quinoa adds both nutrition and texture, making the burgers feel hearty without being heavy. Whether grilled for a summer cookout or pan-fried for a quick weeknight dinner, these patties always satisfy. Plus, they’re easy to tweak and perfect for prepping ahead—making them a regular favorite in my kitchen.