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

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

I really wanted to love these. I'm allergic to garlic and onions and have been looking for a good veggie burger recipe for years that doesn't call for either. The flavour was pretty good, an interesting mix. But they crumbled and didn't stick together at all. I used the rest of the recipe for enchiladas tonight.

Bethany - 2014-07-04 00:16:33

Mine were mush burgers too. I cooked quinoa and sweet potatoes per directions too and they absorbed all of the water. Even refrigerated they mush. I made one super thin and fried the crap out of it but it just disintegrated. Sad, because they had nice flavor.

KLW - 2014-07-03 20:55:51

Thought you might like these. You can import directly from vegetarian times in web view. Mom

Wendy Feese - 2014-07-03 12:59:05

Nice.

Alka - 2014-07-03 02:31:27

I followed this recipe, but mine turned out to be "mush burgers." They didn't hold together at all. I ended up adding a cup of bread crumbs, and then an egg, and they were still mushy. I think my problem was that I simmered the quinoa, broth and sweet potato for 20 minutes, but there was still liquid left over from the broth. I probably should have continued cooking until there was no liquid, but I assumed that adding the seeds would absorb the liquid, and that didn't happen.

Susan Kramer - 2014-06-29 11:55:59