Quinoa And Mushroom Veggie Burgers Recipe

Name: Quinoa And Mushroom Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini; 10 medium mixed mushrooms; 1/4 cup minced onion; 1 teaspoon red pepper flakes; 1/4 cup finely grated parmesan cheese; 2 cups cooked quinoa (3/4 cup when dry); 2 teaspoons coarse salt; fresh ground pepper; 2 large eggs, lightly beaten; 1 1/2 cups fresh whole wheat breadcrumbs; 1 cup mixed sprouts; 6 whole wheat buns, split

Servings: persons

2 small zucchini
10 medium mixed mushrooms
1/4 cup minced onion
1 teaspoon red pepper flakes
1/4 cup finely grated parmesan cheese
2 cups cooked quinoa (3/4 cup when dry)
2 teaspoons coarse salt
fresh ground pepper
2 large eggs, lightly beaten
1 1/2 cups fresh whole wheat breadcrumbs
1 cup mixed sprouts
6 whole wheat buns, split

1
Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
2
Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
3
Heat 2 tablespoons oil in a large pan over medium heat.
4
Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
5
Add mushrooms and zucchini, and cook until tender, about 2 minutes.
6
Remove from heat, and add Parmesan, quinoa, and salt.
7
Season with pepper.
8
Let cool completely, then stir in egg and breadcrumbs.
9
Cover, and refrigerate until cold and firm, about 1 hour.
10
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
11
Shape mixture into six 1/2-inch-thick patties, pressing firmly.
12
Cook in batches until golden brown and cooked through, about 3 minutes per side.
13
Wipe pan clean, and return to medium heat.
14
Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
15
Assemble burgers and enjoy!

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small zucchini, 10 medium mixed mushrooms, 1/4 cup minced onion, 1 teaspoon red pepper flakes, and more.

Yes, Quinoa And Mushroom Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa And Mushroom Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions