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 and 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, but 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 Little Leopard Book 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” 😉
- 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
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! Oh pickles would be good too 😉
I served mine with a side of fresh strawberries to keep the meal light and healthy!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten-free.