Here’s a healthy burger recipe to jumpstart your summer or seasonal grilling. I enjoy finding ways to incorporate quinoa into recipes like burgers and even meatloaf because it is an easy way to boost the overall macronutrient content with quality food that is high in vitamins and minerals.

Have you ever tried a burger using just veggies? If not, let today be the day. Forgot the bread and try the lean (low-carb) portobello mushroom cap, or thick, muscle-building sweet potato.

If you never tried a burger made fully of veggies, just trust me and try it. Make your food funny.

Here are the main things for veggie burgers. You’ll need some lean ground chicken, quinoa, goat cheese, spinach, egg, red onions, garlic and bell peppers. For the lean version, you’re gonna find portabello mushroom caps. For the hard gainer version, you’re gonna find a large sweet potato.

Cook quinoa and set aside. Chop up your veggies, spinach, tomatoes, red onion, garlic and bell pepper.

For the hi carb version, slice the sweet potato into large pieces. Place on a baking sheet and bake in the oven for 30 minutes at 405F.

To make a lean carb version, remove steams from the portabello mushroom caps. Clean insides with a spoon. Spray mushrooms with coconut oil and place them on a baking sheet. Bake in the oven for 7 minutes at 405F.

In a bowl, mix ground chicken, cooked quinoa, finely chopped onion, garlic, spinach, bell pepper, one egg, goat cheese and seasoning. Form patties to the desired size. Cook patties in a nonstick skillet or grill them.

When all is done, it’s time to build your quinoa burger. Load up the burger with fresh avocado slices, hearty greens, tomatoes, low sodium BBQ sauce and mustard.

Which burger are you? Are you a hardgainer, muscle-building burger, or lean, beach body vegan quinoa burger?