Veggie Burger Recipe:
Quinoa Zucchini Carrot Mushroom Burger
Here is a veggie burger recipe that really works! I've tried lots of vegetarian burger recipes, but most of them didn't stay together - they crumbled before I could get them to the bun. This burger not only stays together, but it's full of nutritious ingredients, it's easy to make, and it tastes great!
If, like me, you think that a burger is really just a good-tasting vehicle for condiments, you'll like the Quinoa Zucchini Mushroom Burger. It fills its role just fine.
If, like my husband, you think that a burger must have a robust, hamburger-like texture, you should pass on this veggie burger recipe. You'll find it too soft. What you probably really want is a
made with ground beef.
Check that you have these staples at home
- in the cupboard
- vegetable oil
- in the fridge or freezer
Buy these fresh ingredients
- hamburger buns
Get out your equipment
- a saucepan with lid
- a large bowl
- a large skillet
- a cutting board and sharp knife
- a mixing spoon
- measuring cups and spoons
- a flipper
- Nice to have but not necessary
- a garlic press (if not, mince the garlic with the sharp knife)
- a whisk for beating the egg (a fork works just fine, too)
2 cups/500 mL cooked quinoa
1 tsp/5 mL vegetable oil
1 cup/250 mL minced white button mushrooms
1 cup/250 mL coarsely grated zucchini
3/4 cup/170 mL coarsely grated carrot
1/4 cup/60 mL minced onion
1 clove garlic, pressed
1 egg, beaten
3 Tbsp/45 ml cornstarch
1/4 tsp/1 mL salt
1/4 tsp/1 mL pepper
Put the cooked quinoa into a large bowl.
Heat the vegetable oil in a skillet over medium heat.
Add the mushrooms, zucchini, carrot, onion and garlic.
Cook until soft (about 5 minutes).
Add to the quinoa bowl.
Stir to mix.
Add the egg, cornstarch, salt and pepper.
Stir to mix.
Heat a bit more oil in the skillet over medium heat.
Use a 1/2 cup/125 mL measuring cup to scoop up some quinoa mixture. Press the mixture firmly into the measuring cup.
Gently dump the mixture into the skillet.
Use a spoon to flatten it into a burger shape.
Repeat until your skillet is full. (I can cook 4 burgers at a time in my large skillet.)
Cook until the burger is lightly browned.
Carefully flip it over and cook the other side.
Cook until warmed through and brown on both sides (about 2 minutes per side).
Serve on a bun and top with relish, mustard and ketchup.
- Instead of common white mushrooms, use any variety of edible mushrooms.
Ideas for making this recipe your own
- Get creative with your burger toppings! How about lettuce and tomato and sliced dill pickle? Avocado slices and fried onions? Feta cheese?
- Instead of using a bun, try serving each veggie burger on a large grilled portabello mushroom!
- Cooking quinoa is easy! Bring 2 cups/500 mL water to a boil. Add 1 cup/250 mL quinoa. Stir. Cover. Reduce heat. Simmer for 15 minutes (or until all the liquid has been absorbed). Drain any remaining water. Fluff with a fork. (This may make a bit more than you need. Save any leftovers and add them to a stir fry later in the week.)
- There's no need to wash the skillet after cooking the vegetables and before frying the burgers.
Serve this dish with
If you enjoy this veggie burger recipe, you may also like these other vegetarian main dish recipes: