Photo of Quinoa and Garden Veggie Burgers with Sriracha Ranch Dressing by WW

Quinoa and Garden Veggie Burgers with Sriracha Ranch Dressing

Points® value
Total Time
1 hr 5 min
45 min
20 min
Double the recipe for these nutrient and flavor-packed burgers and freeze extras for another time. You don’t need to thaw them – just bake 3-4 minutes longer.


Uncooked green peas

1 cup(s)

Edamame (shelled)

½ cup(s)

Fresh shiitake mushroom

8 oz, stemmed, roughly chopped

Uncooked scallions

6 medium, trimmed, roughly chopped

Fresh parsley

¼ cup(s), roughly chopped

Cooked medium grain brown rice

½ cup(s)

Cooked quinoa

½ cup(s)

Panko breadcrumbs

½ cup(s), divided

Egg whites

1 serving(s), large

Kosher salt

1 tsp(s)

Olive oil cooking spray

4 spray(s)

Reduced calorie mayonnaise


1% low-fat buttermilk

3 tbsp(s)


1 tbsp(s), whole-grain

Fresh dill

1 tbsp(s), chopped

Fresh tarragon

1 tbsp(s), chopped


1 tbsp(s), chopped

Fresh parsley

1 tbsp(s), chopped

White wine vinegar

2 tsp(s)

Sriracha hot sauce

1 tsp(s)

Mixed greens

5 oz


1 medium, very thinly sliced


6 medium, very thinly sliced


2 medium, Persian variety, very thinly sliced

Garlic clove

1 clove(s), medium, minced


  1. Preheat oven to 400°F.
  2. Bring a medium pot of salted water to a boil over high heat. Add peas and edamame (or fava); cook until tender but still bright green, 3 minutes. Drain and rinse under cold water to stop cooking; set aside.
  3. Pulse mushrooms, scallions, parsley and garlic together in a food processor until slightly chunky. Add peas and edamame (or fava); pulse until well-combined. Add rice, quinoa, and 1/4 c panko; pulse until mixture forms a thick paste. Add egg white, salt and pepper; pulse again until just combined.
  4. Form burger mixture into six equal patties
  5. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle remaining 1/4 c panko on both sides of patties; cook patties until golden brown, flipping once, 3-4 minutes per side. Transfer patties to a baking sheet; bake until firm, 7-8 minutes
  6. Meanwhile, whisk together mayonnaise, buttermilk, mustard, mixed herbs, vinegar and Sriracha in a medium bowl.
  7. Serve each burger over some spring greens and topped with some carrots, radishes and cucumber; drizzle with Sriracha dressing.


Serving size: 1 burger, 1 c salad and 1 Tbsp dressing