Roasted Red Pepper and Feta Quinoa Burgers


Roasted Red Pepper and Feta Quinoa Burgers

Slimming Eats Recipe

Serves 2

Green – 1 HEa, 1 HEb and 1.5 syns per serving

Extra Easy – 1 HEa, 1 HEb and 1.5 syns per serving


1/3 cup of quinoa

1 red pepper, chopped

1 small red onion, chopped

1 egg

salt and black pepper to season

84g of feta cheese, crumbled (2xHEa)

2 tablespoons of Philadelphia extra light (1.5 syns)

baby spinach leaves

2x60g whole wheat rolls, toasted (2xHEb)

12 cherry tomatoes

1 garlic clove, crushed

1 teaspoon of brown sugar (1 syn)

splash of balsamic vinegar

Frylight or Pam spray


Cook the quinoa as per the packet instructions, then place in a large mixing bowl and set aside

Preheat oven to 180c or 350f

Place the onion and red pepper in a oven dish, spray with Frylight or Pam spray and roast in the oven till softened

Place the tomatoes and garlic in a separate oven dish, spray with Frylight or Pam spray, add the splash of balsamic vinegar and sugar and roast until softened.

(allow approx 30 mins for the roasting of veg)

When the peppers and onion are softened, transfer to a board and chop up into smaller pieces (or you can add to a mini food processor and do a couple of chop cycles with the chopping blade to make into smaller pieces). Add to the quinoa, along with the feta and cream cheese and mix well. Set aside and allow to cool.

Add the egg and work together well to bind all  the ingredients together and then form into two equal sized patties.

Spray a frying pan with Frylight or Pam spray, and add the patties to the pan. Spray over the top with more Frylight or Pam spray. Carefully flip over and cook the other side, so that both sides are golden.

Top two, half of your rolls with some baby spinach and then add the burgers.

Mix around the roasted tomatoes in the oven dish, so they go all soft and slightly mashed. Add to the top of the burgers and then add the other half of the rolls to the top.



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  • Anonymous

    I am intrigued with this recipe, that’s for sure! They look delicious. Can’t wait to experiment with quinoa in burger form. :)

  • Hollie Mason

    I made this recipe BUT I’m not that great in the kitchen :( I couldn’t get them to stick in their burger form, but I probably just did something wrong… instead, I just mixed all of the burger ingredients and the tomatoes and ate it as a salad over spinach… delicious!!!

  • Christine Mallar

    I’m making this dish right now and I noticed a few things that would make it easier for people to follow. I chose this recipe because is calls for quinoa, and I have quite a bit of it cooked already – would be helpful to say how much 1/3 cup quinoa measures out to be once cooked (1 cup, says the internet). It would be nice to estimate roasting time for people so they can budget time to make the recipe.
    Note: perhaps some tips on how to get it to bind? I cooked them in egg rings to keep them together in the pan, but once we started eating them they just fell completely apart and we both wound up with a big pile of crumbled quinoa mess on the plate. Any ideas?

  • slimadmin

    Hi there Christine, I avoided putting an approx time for roasting the vegetables, because ovens can vary greatly. But I try to put approx timeswhere possible. If you have a HEb spare you could make some wholewheat breadcrumbs to perhaps bind these together more. But I found working the mixture firmly together with the one egg worked enough for me, they did crumble a little, but still held their shape in the rolls. I will be sure to improve the recipe next time I make these (I have them on the menu again for this week). Thanks for your comment :)

  • Alexandra Allred

    I am actually quite good in the kitchen & I couldn’t get them to stay in burger form either once they were in the skillet. This was delicious, regardless… looked like a quinoa sloppy joe! Haha

  • Keegan Larson

    This looks amazing! I will certainly try this as an alternative. Good work!