Zucchini Quinoa Burgers
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Zucchini, corn and chickpeas are combined in this recipe for vegan, gluten free quinoa burgers. A great vegetarian alternative to traditional burgers!
Every time I think of Quinoa Burgers now I think of that Bud Light commercial. “What the heck is a Quinoa?” That commercial totally cracked me up the first time I saw it.
I’m pretty sure anyone who has ever bought a frozen Quinoa Burger patty might agree with most of the things said in the commercial. I’m also pretty sure that anyone who has ever made a homemade Quinoa Burger filled with fresh veggies and spices will tell you that they are absolutely delicious!
One of my favorite recipes on the blog still remains my Black Bean Sweet Potato Quinoa Burgers, so I decided to take the general idea behind that recipe but swap out the sweet potatoes for spring vegetables and the black beans for chickpeas.
I kept the burgers both vegan and gluten free by using the mashed chickpeas and quinoa as binders instead of eggs and breadcrumbs.
The result was a super flavorful, delicious and healthy vegan burger that doesn’t “look like a loofa” or “taste like a tree branch”!
Zucchini Quinoa Burgers Ingredients
- 1 cup zucchini (spiralized)
- 1 cup quinoa (cooked)
- 1 ear corn (kernels removed)
- 2 tbsp fresh green onions (chopped)
- 2 (15 oz) cans chickpeas (mashed)
- ¼ cup dijon mustard
- 2 garlic cloves (crushed)
- 1 tsp cumin
Zucchini Quinoa Burgers Instructions
Begin by spiralizing the zucchini. Don’t have a spiralizer? No worries, you can simply grate the zucchini using the large holes on a box grater.
Combine the zucchini, quinoa, corn and green onions in a large bowl.
Next, mash the chickpeas. I used a food processor to mash mine, which made it quick and easy, but the good ol’ fork mashing with your hand method works also!
Add the chickpeas, dijon mustard, garlic and cumin to the zucchini quinoa mixture.
Combine everything together.
Use your hands to form into 8 patties.
I cooked mine up in a cast iron skillet because my grill is out of propane, but either method would work!
Cook for 7-10 minutes per side over medium heat, then flip.
Serve them in lettuce wraps to keep them gluten free and vegan.
Or for a more “authentic” burger experience, serve them on hamburger buns with your choice of toppings, extra dijon mustard, lettuce, tomato, onions, whatever tickles your pickle!
I served mine with a side of fresh strawberries to keep the meal light and healthy!
Zucchini Quinoa Burgers
Ingredients
- 1 cup zucchini, spiralized
- 1 cup quinoa, cooked
- 1 ear corn, kernels removed
- 2 tbsp fresh green onions, chopped
- 30 oz chickpeas, 2 - 15 oz cans - mashed
- ¼ cup dijon mustard
- 2 garlic cloves, crushed
- 1 tsp ground cumin
Instructions
- Begin by spiralizing the zucchini. Don’t have a spiralizer? No worries, you can simply grate the zucchini using the large holes on a box grater.
- Combine the zucchini, quinoa, corn and green onions in a large bowl.
- Next, mash the chickpeas. I used a food processor to mash mine, which made it quick and easy, but the good ol’ fork mashing with your hand method works also!
- Add the chickpeas, dijon mustard, garlic and cumin to the zucchini quinoa mixture.
- Combine everything together.
- Use your hands to form into 8 patties.
- Cook in a cast iron skillet on the stove, or on a grill.
- Cook for 7-10 minutes per side over medium heat, then flip.
- Cook for an additional 7-10 minutes.
Nutrition Facts
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3 Comments on “Zucchini Quinoa Burgers”
these came out mushy. anyway to combat this? do you think if I baked them it would be better? if so, how long should I bake them and at what temp?
Hi Bethany, I’m sorry that happened! You could definitely bake them in the oven. I’d recommend 400°F for 20 minutes, flipping halfway through.
These taste good, but I think they’d be more accurately described as chickpea burgers with zucchini and quinoa than zucchini quinoa burgers. Any tips on how to get the texture less mushy? They browned nicely, but my patties were very soft even after cooking 10 min. on each side. Good flavor, though!