Grill/Barbecue
Zucchini Quinoa Burgers
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52 Reviews
lea
January 31, 2020
I made a deconstructed burger version of this. Just sauteed the onion garlic and shredded zucchini, and mixed it with cooked quinoa and chickpeas and threw in the pumpkin seeds and added the mustard, herbs and lemon juice. It came out really tasty and pretty! I could really see using a raw shredded carrot instead of the zucchini for more of a salad situation. So if you're not up for hassle of the whole recipe don't let it stop you from enjoying the really delicious flavor profile that Gena originally posted :)
Gabriella
August 24, 2019
I made these yesterday and they came out delicious! I added more quinoa and dill and swapped parsley for oregano. I baked them in the oven and let them cool and they kept their form. I refrigerated them and they were even firmer and the flavor was even better the next day.
Naomi B.
January 24, 2019
I made these yesterday and these were amazing! This was absolutely delicious. I may have blended the mixture in the blender a little too much, but i didn't mind the texture. It kind of reminded me of a crab cake texture, which I loved. I didn't experience any dryness that others commented about. I did add about 2 Tbsp of Chickpea water, which may have helped. Thank you for a great recipe!
StreetSong
July 24, 2016
My husband and I tried these last night and loved them! We pan-fried them in a hot cast iron pan, and although they're a little fragile to handle, they came out perfectly. Make sure they have browned and formed a crust on the bottom before flipping them. Omitted oregano, used about 1-1/2 tsp. dried dill (didn't have fresh on hand), toasted the pumpkin seeds before grinding and added an ear of cooked corn cut off the cob. As with all Gena recipes I have tried, this was really delicious. I'm making round two today!
Laura415
July 2, 2016
Looking forward to making this burger when my garden starts dropping squash. I think it will work with yellow squash too. I may salt the shredded squash and squeeze out excess water which could possibly have something to do with the patties not holding together. If I have trouble I'll be adding an egg to bind the mixture even though it's not vegan.
Lexi
October 6, 2015
We love this recipe! However, having tried both the oven bake and stove top fry, we would definitely go for the oven bake, which is far superior ;-)
Jen B.
September 15, 2015
Came out crumbly and mushy on the stove top, trying the oven next. It needs something to help it stick together.
AJD8129
August 28, 2015
A good binder for this recipe is the 'juice' from the chickpea can - I added 2tbs of it to the rest of the mixture in the food processor and they held together well. Still should expect to be the consistency of falafel - not super firm. Also used cilantro instead of the other herbs and lime juice instead of lemon. Yum.
Juliana V.
August 15, 2015
I loved this recipe! Super easy to make and very flavorful. I will definitely make it again ;)
josephine W.
September 4, 2014
These burgers definitely need a binder. I made them today and they fell apart i couldn't even pick them up to put in the bun. I made them thin, i made them thick, i put them in frig, i used a lot of oil and i used a little oil and i tried just spraying the pan no matter what i did they fell apart and when i ate them they were like mush in the bread but the taste wasn't too bad and i love the concept of beans and quinoa burger so i think its back to the drawing board and tweak the recipe. Thanks for the idea
koc
July 29, 2014
Fantastic! Great flavor plus nice and crisp on the outside and soft on the inside. I made a few substitutions based on what I had on hand and family preferences; sunflower seeds instead of pumpkin, fresh basil instead of dill, spicy brown mustard instead of dijon. Thanks for the wonderful recipe.
Indira @.
July 15, 2014
Just made them exactly as recipe stated and about to put in oven. Wish me luck!
Diana
May 18, 2014
Used tahini instead of mustard, no oregano, little extra lemon juice. Very wet batter. Hoping chilling will make it easier to form patties. Next time I won't add ny water...the zuc seems to add enough!
SMinNYC
November 13, 2013
Can I make the mixture ahead of time and put it in the fridge? How long will it last for? (Note: I don't use a microwave, so freezing and thawing is difficult).
Martha
August 12, 2013
On a beautiful late afternoon day in New England - kids at the beach, dog napping, summer breeze coming from our garden - making these burgers was profoundly enjoyable. We harvest two zukes a day, so it has been fun experimenting with such multi-layered delicious recipes. I didn't this would top the vegan chocolate zucchini cupcakes, but it did! Lost in the moment and not the recipe, my mixture came out watery. Added more red quinoa and baked them on parchment paper in the oven - holy yum is all I can say. I'm willing the kids home so i dont eat another:(Thanks Gena!!!
Janet P.
August 12, 2013
I made these but didn't appreciate the mustard very much. Is there a substitute for mustard that I can use. Another question: is the 2/3 cup of water, listed in the ingredients, used to cook the quinoa or is it meant to be added to the mixture later on.
insecureepicure
August 5, 2013
I made them tonight with black beans instead of chick peas. My daughter's friends were waiting for her, and they are not adventerous, and they finished them off. I would call them a success. Thank you!!
darby
July 31, 2013
substituted the zucchini with eggplant, the chick peas for white beans and added lentils-phenominal!
Rachel N.
April 14, 2013
I added a cup of nutritional yeast to help it stick better. They were really good with avocado slices.
ASN1028
March 24, 2013
Delicious! Omitted the oregano and paprika and these were still really flavorful. The dijon mustard added a really fantastic zing. We'll definitely make these again!
Alison L.
March 4, 2013
A friend made this recipe and the burgers fell apart. What would account for this...too much water or not enough? Any suggestions to help them hold together better? Thanks! (I'm looking forward to making these myself sometime soon!)
Gena H.
July 28, 2013
Alison, try a tiny bit more quinoa. I'm so sorry -- there is a bit of a learning curve with these guys :)
AntoniaJames
October 7, 2012
I made these tonight using cranberry beans and black quinoa; I don"t care for dill much or for paprika, at all, so I used fresh basil and parsley, in addition to the fresh oregano. Outstanding!! ;o)
Hannamania
October 3, 2012
Wow! Made these tonight with several substitutions and omissions because I used what I had on hand. I didn't have an onion, I used cashews instead of sunflower seeds, used lentils instead of chickpeas, and spicy brown mustard instead of Dijon. The patties turned out crispy on the outside, sof on the inside and so delicious! Not a traditional burger feel, but very satisfying.
cristinachevalier
September 20, 2012
I just made my first veggie burger and Ii was delish!!! I love this recipe.
cook4fun
September 18, 2012
Just made these delicious burgers for dinner tonight with a few substitutions based on the herbs in our garden (parsley, rosemary, thyme) and the black rice my husband already had cooking on the stove. Only used 1/3 cup water and the patties stayed together quite well. I got eight 1/2 cup patties from the mixture, and they seemed the perfect size. And I baked them. Love that there are enough left over for another meal. Thank you, Gena, for this tasty recipe.
lillianstrange
September 12, 2012
My patties fell apart :( I have no one to blame but myself because I forgot to add the water! However, they tasted great despite the mistake. My cousin and I are in our 3rd week of meatless mondays, and when he tasted the patty he said he didn't know that vegan food could taste this good! Thanks for the recipe. I will defintely make them again, but with water!
TheFitCookie
August 29, 2012
These turned out yummy! I used black beans, sunflower seeds, and misqute seasoning. These didn't hold together as well as I would have liked, but I suspect it is because I used black beans instead of chickpeas and added a tiny bit of water. Very yummy! Thanks for the recipe : )
TheFitCookie
August 29, 2012
oops, typo: "mesquite". I only used 1-2 Tablespoons water in this, but I probably could have skipped the water altogether and added some chia or flax meal to help it stick together better.
terri L.
August 25, 2012
This recipe tasted great, but the "burgers" came out too moist to hold together. Next time I will use a little less water. Will definitely try again!
BonnieKeyser
August 12, 2012
These were delicious! I just happened to have some pumpkin seeds on hand and fresh dill.
I was concerned about the stringiness of the zucchini, but everything worked great.
Thanks!
I was concerned about the stringiness of the zucchini, but everything worked great.
Thanks!
Sarag
August 12, 2012
Off to get pepitas. This recipe looks great. I remember those grill- marked patties with the fondness that comes with nostalgia for old times., more than actual enthusiasm for the taste-experience. Through the years I have tried many veggie burger recipes with varying degrees of satisfaction: Moosewood recipes, Cabbagetown recipes, friends' attempts and several of my own. A diagnosis of celiac disease led to my greatest breakthrough: like you have here, my opinion is that ground nuts and smashed beans are the trick, both for binding and flavor.
flavor enhancement.
flavor enhancement.
Emily S.
August 11, 2012
These look delicious and I'm going to make some soon. Any idea if they will freeze well?
Gena H.
August 12, 2012
Emily,
I'll confess I haven't frozen this recipe yet, but it's incredibly similar to other veggie burgers that I have frozen. The texture is usually *slightly* more dry, but not a lot, and you shouldn't have a problem. Just be sure to use a suitable freezing container. Good luck!!!
G
I'll confess I haven't frozen this recipe yet, but it's incredibly similar to other veggie burgers that I have frozen. The texture is usually *slightly* more dry, but not a lot, and you shouldn't have a problem. Just be sure to use a suitable freezing container. Good luck!!!
G
SpaCook
August 9, 2012
Would canned chickpeas work if I have time constraints? Or does that compromise on texture too much?
Gena H.
August 9, 2012
Not at all! In fact, canned beans are my shortcut of choice when it comes to veggie burgers. I like to use the Eden brand; it's BPA free!
SpaCook
August 17, 2012
They were wonderful. Though I may make one tiny adjustment and salt and drain the zucchinin the next time I make them. I found them just a wee bit too moist.
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