Veggie Burger Recipe

Name: Veggie Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

592

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

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How did you like this recipe?

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.

That's it — enjoy your meal!

Veggie Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions