Quinoa Zucchini Burgers

Quinoa Burgers

Meatless Mondays


  • portobello mushrooms (8 ounces), stems removed and chopped into 1-inch pieces
  • small zucchini
  • 2 Tablespoons  olive oil, divided
  • 1/4 Cup  shallot, minced or 1/4 cup mixed and minced onion and garlic
  • 1/4 Teaspoon  red pepper flakes
  • 1/3 Cup  Parmesan cheese
  • 3/4 Cups  quinoa, rinsed and cooked
  • 3/4 Teaspoons  salt
  • large egg, beaten
  • 1 Cup  fresh whole-wheat breadcrumbs
  • 1/2 Cup  oats, pulsed in a food processor until ground or an additional 1/2 cup whole-wheat breadcrumbs
  • 15  hamburger buns or rolls, toasted

Quinoa is spiced with shallots and red pepper, then cooked with portobello mushrooms and shredded zucchini. If zucchini is out of season, try incorporating shredded carrots or bell peppers for a different take on these innovative burgers. 

This recipes comes to us from Cathy of A Life Less Sweet.

Click here for Meatless Monday Summer Grilling Tips.


Pulse the mushroom pieces in a food processor until finely diced. Shred the zucchini and squeeze out excess moisture with a paper towel. Place the chopped mushrooms and shredded zucchini into a bowl and set aside.

Place 1 tablespoon of the olive oil in a large pan over medium heat. Add the shallot or garlic onion mixture and red pepper flakes to the pan and cook for about 2 minutes, or until the shallot begins to soften.

Add the mushrooms and zucchini to the pan and cook for about 5 minutes, or until tender. Remove from heat and stir in Parmesan cheese, cooked quinoa and salt. Let cool completely.

Stir the egg, breadcrumbs, and oats, if using, into the quinoa zucchini mixture. Cover and refrigerate for about 1 hour, or until cold and firm.

When quinoa zucchini mixture has chilled, shape into small patties of preferred size, between ¼- and ½-inch thick.

Place the remaining tablespoon olive oil in a large skillet over medium heat. When mixture is hot, place the quinoa patties into the skillet in an even layer. You may have to cook them in batches or use 2 skillets.

Cook the quinoa patties for about 3 minutes on each side, or until they are crispy on the outside and cooked through.

Serve each quinoa zucchini burgers on a toasted bun with a side of blanched green beans. Enjoy!


Calories per serving:

234 calories

Dietary restrictions:

Sugar Conscious, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 6g 9%
  • Carbs 36g 12%
  • Saturated 1g 7%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 2g
  • Polyunsaturated 2g
  • Protein 9g 18%
  • Cholesterol 14mg 5%
  • Sodium 421mg 18%
  • Calcium 127mg 13%
  • Magnesium 44mg 11%
  • Potassium 223mg 6%
  • Iron 3mg 15%
  • Zinc 1mg 8%
  • Phosphorus 165mg 24%
  • Vitamin A 12µg 1%
  • Vitamin C 3mg 4%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 80µg 20%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 3µg 4%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!