I love making vegan burgers. I probably make at least one variety a week. If I'm not having them as a burger with bread, I like to crumble them over massaged kale or crispy farmer's market lettuce. These zucchini quinoa burgers are a great source of fiber and complete protein (thanks to that quinoa). Definitely a favorite of my vegan lunch ideas. This recipe was adapted from the Zucchini Quinoa burgers by Gena Hamshaw for Food52.com
1 1/2cupszucchini2 zucchinis, grated on the largest holes of a box grater or through a food processor grater
1/2cuptoasted pumpkin seeds or toasted sunflower seedsor nuts
1teaspoonpaprika
3/4teaspoonsea saltplus more to taste
1/2teaspoonblack pepper to taste
1 1/2cupscooked cannellini beans1 can
1cupcooked quinoa1/3 cup dry
2tablespoonsdijon mustard
1tablespoonfresh lemon juice
1/4cupfresh dill or parsleychopped
toppings: tomatocucumber, lettuce, burger or sandwich bread, red onion, and tahini dressing (recipe here).
Instructions
Warm the oil in a large frying pan or skillet over medium heat.
Add the garlic and onions, and sauté until onions are translucent and tender.
Add the zucchini and continue to cook until tender, about 8 minutes. Remove from the heat.
In a food processor grind the toasted paprika, pumpkin seeds, salt, and pepper until you have a grainy mixture.
Add the cannellini beans, quinoa, mustard, lemon juice, and parsley to the food processor, and pulse to blend with the seed mixture. Blend until you have a thick paste.
Pour the mixture into the pan with the cooked zucchini, and stir well.
Allow the entire batter to cool completely. Once cool you can form it into patties.
Form the batter into 8-12 burger patties.
Bake the burgers at 375° for 35 minutes (flipping halfway through), or pan fry on each side for 5 minutes.
Served burgers between burger or sandwich bread and topped with tahini dressing, sliced red onion, sliced tomato, sliced cucumber, and lettuce.