nutritional information

Per Patty:

  • Calories: 242
  • Protein: 9 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 29 g
  • Cholesterol: 0 mg
  • Sodium: 346 mg
  • Fiber: 8 g
  • Sugar: 5 g
Vegan Gluten-Free

Red Quinoa Zucchini Burgers

Red Quinoa Zucchini Burgers

Makes 8 patties

30 minutes or fewer

Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.
  • 2 cups low-sodium vegetable broth
  • 1 medium sweet potato, diced (1 ½ cups)
  • 1 cup uncooked red quinoa
  • 1 cup cooked chickpeas
  • 1 small zucchini, grated (1 cup)
  • ½ cup pumpkin seeds
  • 5 ½ Tbs. ground flaxseeds
  • 3 ½ tsp. finely chopped fresh basil
  • 1 tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. chili powder
  • ½ tsp. finely chopped fresh thyme
  • 2 Tbs. olive oil

1. Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.

2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.

3. Preheat oven to 400°F, or preheat grill to medium-high.

4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

July/August 2014

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comments

Dinner idea

Vicky - 2014-09-03 11:15:10

These are delicious! I've tried at least 8 different veggie burger recipes and this is by far the best! I thought they held together very well; better than most. Here are some tips that may help with binding issues (I know some seem pretty obvious but it's the old "Did you try restarting your computer?" You just never know.) - Stick with the actual cup measurements of the sweet potato and especially the zucchini. I didn't consider my zucchini large by any means but when I was done grating it- I had 1 1/2 + cups which would have been far too much liquid had I added the whole zucchini. - Make sure to squeeze excess moisture out of the zucchini and drain the chickpeas before adding. - Measure the chickpeas after mashing- this is one of the tacky ingredients that helps it bind. If you had too much zucchini and not enough chickpea you will have binding issues. - Deduct 1-2 tablespoons of broth for the quinoa/sweet potato mix. Doesn't sound like a lot but it makes a big difference. Drain any remaining/excess liquid from this mix before adding other ingredients or mashing. For those who had binding issues the first time, these are well worth another try!

Dana - 2014-09-03 01:13:49

I made this recipe twice already and to have them hold together better, I suggest making them a day ahead to not only let the flavors marry but to also bind as well. You may also consider adding a tablespoon of flour to help it combine

bridget - 2014-09-01 01:49:00

The key is to squeeze drain the zucchini as much as possible. I also processed the chickpeas in a food processor with very little water to make a paste and added that to my mix instead of whole chickpeas and mashing. I agree that cooking the quinoa till all the water is absorbed also helps. Mine stayed together very well as I cooked them over low-medium heat for about 15-20 minutes - they were not soggy inside doing it this way. My husbands response? VERY good! Keeper.

Debby - 2014-08-31 18:08:22

I planned to follow the recipe but was too tired and hungry when the next step was to form into patties. I served it over fresh spinach and cress leaves since I am not eating bread anymore.

judith tacquet - 2014-08-29 17:50:58

I agree with many of the other reviewers in that the flavor was great but the burgers did not hold together. Vegetarian Times, please give us a new version of this recipe.

Natalie - 2014-08-17 01:15:52

I made these last night and they came out PERFECTLY. They held together, they were "meaty" and delish. I think the secret might be in cooking your quinoa correctly. After it cooked properly for 20 minutes, I let it sit with the lid on for another 8 minutes or so. I also added garlic and cumin. Next time, I may add a bit more spice but they were really great. My family also loved them!

Peg - 2014-08-06 14:55:53

I followed the recipe exactly and the texture was fine. This was the first time I was able to cook a veggie burger on the grill without it falling apart. That being said, it wasn't much in the taste department. This needs more flavor so next time I will amp up the spices and definitely add garlic.

Robin - 2014-08-05 02:05:13

I was excited to try this veggie burger recipe, but they did not hold together well. I followed the directions exactly. They taste great, but given the texture/lack of binding, they would probably be better in a burrito than a bun.

elimaddy - 2014-07-28 23:14:22

Looks good!

Laird Brown - 2014-07-28 22:43:04

Unfortunately, not a hit in my kitchen either! The texture was bad, and we didn't particularly like the taste either...

Nathalie - 2014-07-25 05:15:24

When cooking quinoa be certain to bring it to a boil, then turn down the heat to simmer and THEN start timing your 20 minutes. There shouldn't be much, if any liquid left.

Vicki D. - 2014-07-15 01:34:21

I made these and didn't find them mushy at all. I might roughly chop the pumpkin seeds next time. And I did add a little garlic (because everything tastes better with garlic), but my husband and I thought these were delicious. If you think they're too wet, add a little more ground flax seed. For us, this is a keeper.

Vicki D. - 2014-07-15 01:32:02

Everyone has hits and misses but this veggie burger missed by a long shot. It was waste of ingredients and time, had no flavor, terrible texture.

Penny - 2014-07-06 00:48:18

these look yummy!

alicia - 2014-07-04 04:24:52