This is the second time (first time is here) I have written about these burgers. Still haven’t quite figured them out because they remain too soft to fry. They are completely vegan and taste more like falafel than a veggie burger. They are super yummy and we had a lot of luck with them in the oven (broil is your friend).
Zucchini Quinoa Burgers
1 clove garlic, minced
1 cup onion, chopped finely
1 1/2 cup zucchini, grated
1/2 cup pumpkin seeds
3/4 teaspoons sea salt, plus more to taste
Black pepper to taste
1 1/2 cup cooked chickpeas
1 cup cooked quinoa
2/3 cups water
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon dill
1 tablespoon oregano
1 teaspoon paprika
Heat some olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.
Grind pumpkin seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal. Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture.
Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste. Shape mixture into six patties and place on a baking sheet.
Preheat oven to 375. Bake for 25 minutes, flipping halfway through if you can. If you can’t, broil both sides after they are firm to give the burgers some browning.
(This recipe is copied from Food 52 with some edits where I made slight changes.)