Veggie Burger Recipe

Name: Veggie Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 portabella mushrooms (8oz); 1 small zucchini; ¼ cup extra virgin olive oil; ¼ cup shallot, minced (1 large shallot); ¼ teaspoon red pepper flakes; 1 cup parmesan cheese, finely grated; ¾ cup quinoa, cooled according to package directions (2 cups cooked); 2 teaspoons coarse salt; fresh ground pepper; 1 large egg, lightly beaten; 1 ½ cups whole wheat breadcrumbs, fresh; 6 whole grain buns, split; 1 cup radish sprouts or 1 cup other fresh mixed sprouts; 12 English cucumber, peeled and cut diagonally into 1/4 inch thick slices; ¾ cup Greek yogurt; 2 tablespoons fresh flat-leaf parsley, chopped; 2 garlic cloves, minced; ½ teaspoon coarse salt; fresh ground pepper

Servings: persons

2 portabella mushrooms (8oz)
1 small zucchini
¼ cup extra virgin olive oil
¼ cup shallot, minced (1 large shallot)
¼ teaspoon red pepper flakes
1 cup parmesan cheese, finely grated
¾ cup quinoa, cooled according to package directions (2 cups cooked)
2 teaspoons coarse salt
fresh ground pepper
1 large egg, lightly beaten
1 ½ cups whole wheat breadcrumbs, fresh
6 whole grain buns, split
1 cup radish sprouts or 1 cup other fresh mixed sprouts
12 English cucumber, peeled and cut diagonally into 1/4 inch thick slices
¾ cup Greek yogurt
2 tablespoons fresh flat-leaf parsley, chopped
2 garlic cloves, minced
½ teaspoon coarse salt
fresh ground pepper

1
FOR THE BURGER: Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl.
2
Shred zucchni, place on paper towels, and squeeze to remove excess moisture.
3
Add to mushrooms.
4
Heat 2 tablespoons oil in a large pan over medium heat.
5
Add shallot and red pepper flakes, and cook until softened, about 2 minutes.
6
Add mushrooms and zucchini, and cook until tender, about 2 minutes.
7
Remove from heat and add Parmesan, quinoa, and salt.
8
Season with salt and pepper.
9
Let cool completely, then stir in egg and breadcrumbs.
10
Cover and refrigerate until cold and firm, about 1 hour.
11
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
12
Shape mixture into six 1/2-inch patties, pressing firmly.
13
Cook in batches until golden brown and cooked through, about 3 minutes per side.
14
Wipe pan clean, and return to medium heat.
15
Brush cut side of buns with oil, and heat buns, cut sides down until toasted, about 1 minute.
16
Spread yogurt-garlic sauce on cut sides of bun halves.
17
Divide burger, sprouts, and cucumbers among bottom halves.
18
Sandwich with tops.
19
YOGURT-GARLIC SAUCE: combine yogurt, parsley garlic, and salt in a medium bowl.
20
Season with pepper.
21
Cover and refrigerate for up to 1 day.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 portabella mushrooms (8oz), 1 small zucchini, ¼ cup extra virgin olive oil, ¼ cup shallot, minced (1 large shallot), and more.

Yes, Veggie Burger 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.

Veggie Burger

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