Jennifer Hanes MS, RDN, LD
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Hey there, food lovers! Ready to shake up your meal game? Let me introduce you to the veggie burger quesadilla—a mash-up that’s as delicious as it sounds.
This isn’t just any quesadilla; it’s a flavor-packed meal that brings the best of both worlds together in one crispy, cheesy package.
So, grab a seat and get ready to dive into a recipe that’s easy, fun, and oh-so-satisfying. Trust me, your taste buds are in for a treat!
Understanding Veggie Burgers
Veggie burgers are a great option for an easy meal or to enjoy the same foods as your omnivorous companions.
Traditional veggie burgers, such as black bean patties, tend to have less saturated fat and more fiber than a beef burger patty. Though there is likely a bit less protein in them as well.
Newer options, such as the Impossible Burger or Beyond Meat Burger, are designed to more closely mimic meat. They taste more like real meat, and their nutrition profile is closer as they have more protein and saturated fat.
Whichever option you choose is fine, depending on your goals, needs, and preferences.
For this recipe, I chose the MorningStar Steakhouse-style burger, but pick whichever one you like!
The Versatility of Quesadillas
I’ve talked about quesadillas before, discussing the difference between Tex-Mex quesadillas and authentic Mexican quesadillas.
The loveliness of the quesadilla concept is that you can customize them with whatever cheese and fillings you want. You don’t even have to stay in the Mexican/Tex-Mex flavor profile if you don’t want to.
There is nothing authentic about this recipe, but it sure is yummy!
Combining the Best of Both Worlds: Veggie Burger Quesadilla Recipe
My Veggie Burger Quesadilla is essentially taking to highly customizable foods and mashing them together.
Cheese has been everywhere on my social media feeds lately, and this seemed like a good mashup that could be prepared very easily. It even potentially leaves me with leftover filling to utilize during the rest of the week.
For the most basic recipe, all you need is your choice of veggie burger and cheese, some onions, and a tortilla. I used a high-fiber wrap, not a classic tortilla, but pick whatever you want, preferably whole grain.
Thaw your veggie burgers in the fridge or microwave before starting.
Start by sauteing some onions. When they are softened, add your chopped-up veggie burger and cook until heated thoroughly, usually only 5-6 minutes, as they are already thawed.
I like to add just a bit of cheese to the filling after it’s done. This is optional, but I find that the cheese holds the filling together and sticks to your tortilla.
For this family dinner, I thought it would be easier to make your quesadillas in a sheet pan. This way, there’s no flipping and potential spilling of ingredients, but also, you don’t have to make several different quesadillas.
Meaning that someone eats a cold quesadilla while someone else gets a nice hot one, OR nobody eats at the same time. That’s no way to have a family dinner!
To make a sheet pan quesadilla, lay out 5 tortillas on a parchment paper-lined sheet pan, 1 in each corner and 1 in the middle, making sure you can’t see the sheet pan at all.
Sprinkle on half your cheese evenly on the tortillas. Then, add the filling evenly on top of the cheese.
If you added a bit of cheese to the filling earlier, it will spread with a spatula. If not, it’ll have a crumblier texture. Both are fine!
Sprinkle on the remaining cheese.
Finally, add 1 more tortilla to the middle of the sheet pan and fold over all corners.
I tried folding the corners first and adding the middle tortilla first and really had no preference for the order. You’ll likely need to compress the filling a little bit to make sure that there are no gaps in your quesadilla.
Essentially, your folded quesadilla will be slightly smaller than the sheet pan.
I also found that when I folded the tortilla, if I removed just a bit where there was some overlap, it stayed together much better.
I know this process sounds like a lot, but it really only takes a few minutes, much less time than making 4 individual quesadillas!
Finally, place the quesadilla in a 350° F oven for 10-15 minutes until the tortilla is slightly brown.
I was able to use the parchment paper to immediately move my quesadilla to the cutting board. This way, I could cut it immediately, and everyone got a fresh, hot, gooey quesadilla!
Customizing The Recipe
The possibilities for customization are virtually endless!
I made this quesadilla without much in the way of toppings, because everyone has different preferences for burger toppings in my house.
But if everyone wants the same toppings, go ahead and throw them on before you cook it. Place them after the filling but before the cheese so the quesadilla will stick together.
You could also serve any condiments in a bowl to use as a dip or drizzle that on top of your toppings too! For instance, the kids both got little bowls of ketchup, and my husband and I used mustard.
Special Nutrition Needs
Vegan or Dairy-free – use a vegan cheese you are familiar with so you know it will melt and stick well. You’re going to lose some protein, so make sure you’re using a vegan patty with plenty of protein in it!
I’ve also seen vegan “quesadillas” use hummus in place of cheese. This would work if you’re going for a Mediterranean-inspired burger taste.
Gluten-free – simply pick a gluten-free tortilla or wrap. Depending on the product you choose, you may not get the corners to fold in the same way for a sheet pan quesadilla.
Soy allergy – just make sure your veggie burger patty is soy-free, and you’ll be fine. If your regular grocery store doesn’t carry soy-free options, you could also consider using black beans or green lentils instead.
Diabetes – This recipe, using the same ingredients, is approximately 2 carb counts. Choose your side dishes according to your needs.
Spicy Black Bean Veggie Quesadilla
Use black beans instead of a veggie patty. Mix in a can of green chiles and top with sliced pickled jalapenos.
Big Mac Quesadilla
Make the recipe as written. After you add the filling, top it sparingly with pickle relish and drizzle with Thousand Island dressing. Then top with the cheese, fold over, and bake as directed.
Big Macs usually have shredded lettuce on them. You can add that with the pickle relish if you want. However, I don’t really like the texture of cooked iceberg lettuce, so would leave it off. And remember, the onions are already in your filling.
Bacon Cheeseburger Quesadilla
Top the burger filling with diced tomatoes and bacon bits, marinated tempeh, or another bacon replacement.
Drizzle with mayonnaise before topping with cheese.
BBQ Veggie Burger Quesadilla
Top your filling with diced tomatoes, pickle relish, and fried onions. Then, drizzle on a healthy amount of your favorite barbecue sauce before adding your cheese and baking your quesadillas.
Cheeseburger Crunch Quesadilla
Essentially, just add a crunchy element to the original recipe. I know potato chips are popular on sandwiches and burgers, but they’ll likely get soggy sitting on top of the filling for that long.
I would recommend corn chips or even tostada shells instead.
Mushroom Swiss Veggie Burger Quesadilla
Mushroom Swiss burgers are by far my favorite.
I altered the recipe very slightly for this.
- After the onions were done, I added sliced mushrooms and cooked them down, then added my cut-up veggie burger patties.
- I shredded Swiss cheese (why is there no pre-shredded Swiss cheese?!) and used that in place of the cheddar. Also, because I’m the only one who likes it, I made this version individually.
I also used this filling throughout the week. I made a couple more quesadillas for lunches, then used what was left as a topping for a baked potato.
More Topping Ideas
I asked in the Facebook group for their favorite topping ideas. Here are some topping ideas from that post:
- Pickles, and more pickles – this was by far the most popular
- jalapenos
- mustard
- bacon/veggie bacon
Other ideas for burger “toppings” and sauces:
- pickled red onions or caramelized onions
- tomato jam
- spinach or arugula
- blue cheese
- avocado/guacamole
- balsamic vinegar
- tzatziki
- sliced cucumbers
- sauteed or roasted peppers
- green chiles
- goat cheese
- spinach dip
- pickled carrots and daikon
- kimchi
- fries
- horseradish
- blackberry or cranberry jam
Serving Suggestions
This recipe has your carb and protein covered. It really wants some vegetables to go with it.
I like to serve it with a salad. The first time I made this, I had a dill pickle bagged salad that went really well with the burger quesadillas. My reasoning behind having a salad on the side is that it takes the place of lettuce ON the burger.
But any non-starchy vegetable would be good.
Veggie Burger Quesadilla
Equipment
- 1 large skillet
- 1 11 x 17" Baking Sheet lined with parchment paper
Ingredients
- 1 Tbsp Olive Oil
- 1 Yellow Onion Diced
- 2 Veggie Burger Patties thawed
- 6 6" Tortillas Whole Grain or High Fiber
- 2.5 cups Low-Fat Sharp Cheddar Cheese Shredded
- Salt and Pepper
Instructions
Cook the Filling
- Heat olive oil in a large skillet.1 Tbsp Olive Oil
- Wash and dice your onion. Add to the skillet when warm and saute until softened, about 10 minutes.1 Yellow Onion
- Chop your thawed veggie burger patty and add to the onions. Season with salt and pepper, and cook until warmed through, about 5 minutes.2 Veggie Burger Patties, Salt and Pepper
- Turn off the heat and mix in 1/4 cup of cheese. This is optional but will help the filling stay together and "stick" to the tortilla.2.5 cups Low-Fat Sharp Cheddar Cheese
- Preheat your oven to 350° F
Assemble the sheet pan quesadilla
- Place 1 tortilla in each corner of the sheet pan, with about half overlapping the edge. Then add 1 tortilla to the middle. Make sure that you can't see the parchment paper between the tortillas.6 6" Tortillas
- Sprinkle half of the cheese evenly over the tortillas.
- Spread the cooked filling evenly. This is where you would add any additional toppings.
- Sprinkle on the remaining cheese.
- Fold over the tortillas on the corner, then place another tortilla in the middle. You'll likely have to "compress" the sheet pan quesadilla a bit to ensure there are no gaps in coverage.
Cook and serve the Quesadillas
- Place your quesadilla in your pre-heated oven for about 5-10 minutes, or until the top tortillas appear toasty.
- Use the parchment paper to place the quesadilla on a cutting board. Cut into 4 pieces and serve immediately.
Alternate Cooking Method – Skillet or Griddle
- If your family can't agree on toppings, or you just don't want a sheet pan quesadilla, you can make them each individually. Heat up your skillet or griddle.
- Start by sprinkling half your cheese evenly over 6-8 tortillas. I find when making them individually, I needed to use less filling, so you can likely make 8 individual quesadillas this way.
- Evenly divide your cooked filling among the tortillas and spread over the cheese.
- Top with cheese and fold over.
- Place your quesadillas on the hot surface and cook 2-3 minutes, until the quesadilla is lightly toasted.
- Using a silicone spatula, flip over, keeping the folded edge towards the pan to minimize spilling. Having the cheese in the filling is more important for individual quesadillas!
- Cook the other side until heated through and toasted.
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Nutritional Benefits of Veggie Burger Quesadillas
This recipe has 21 grams of fiber, 34 grams of protein, 5 grams of saturated fat, and 3 mg of iron.
Comparatively, a typical homemade cheeseburger will have 1 gram of fiber, 25 grams of protein, 6 grams of saturated fat, and 1.8mg of iron.
The nutrient profile of the veggie burger quesadilla is more heart and gut-healthy without sacrificing iron and more protein.
Incorporating Veggie Burger Quesadillas Into a Balanced Diet
Because this recipe has plenty of protein and fiber, it is perfectly fine to include in your diet on a regular basis. You’d likely want to add some type of vegetable as a side. Remember, even vegetarians sometimes struggle to get enough vegetables!
Remember, though, that one aspect of a healthy diet that many people forget is variety. While this is perfectly fine as a main dish, you’ll want to vary your food choices, particularly your sources of fiber.
You could slide this recipe into your rotation of easy meals
Veggie burgers and quesadillas—who knew these two could make such a perfect pair? This dish is a delicious, nutritious, and downright fun way to mix up your meal routine. Whether you’re a long-time vegetarian or just veggie-curious, this combo is a win.
Think about it: you’ve got the hearty, flavor-packed veggie burger getting cozy with the gooey, crispy quesadilla. It’s a match made in food heaven! Plus, it’s super easy to make and endlessly customizable.
Throw in your favorite veggies, sprinkle on some spices, and drizzle with your go-to sauces. Boom! You’ve got yourself a meal that’s as unique as you are.
Veggie burger quesadillas aren’t just tasty—they’re also a sneaky way to pack more plant-based goodness into your diet. Protein? Check. Fiber? You bet. Vitamins and minerals? Absolutely.
So, what are you waiting for? Grab those ingredients, heat up that skillet, and get ready to impress your taste buds. And hey, don’t be afraid to get creative. The best part of cooking is making it your own.
Remember, eating well doesn’t have to be boring or complicated. It’s all about balance, variety, and most importantly, enjoying what you eat. So dive into the world of veggie burger quesadillas and have some fun in the kitchen. Your stomach (and your taste buds) will thank you!
Jennifer Hanes MS, RDN, LD is a registered dietitian, mom, wife, and vegetarian in North Texas. She has dedicated Dietitian Jenn to be a source of information, ideas, and inspiration for people like her, vegetarians that live with people with different dietary beliefs and/or needs in a multivore household.