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Quinoa Vegetable Burgers Meatless +9M
  • 4 mini buns, whole grains
  • 1 cup quinoa, not cooked
  • 1 medium potato, peeled and cubed
  • 1 medium carrot, peeled and cubed
  • 2 medium zucchini, chopped in pieces
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 leaves iceberg lattuce
  • 4 slices fontina cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 1 Tbsp mayonnaise or ketchup (optional)
  1. Steam the potato + carrot for 6min.

  2. Add zucchini and keep steaming for additional 5 min.

  3. Rinse the quinoa and cook following the directions. The ratio quinoa/water is usually 1:2. Place the quinoa in a pot with the water. Bring to boil, reduce to simmer, cover and cook for 15 min. Let it cool down.

  4. In a bowl add the steamed veggies. Mash with a fork.

  5. Add the cooked quinoa, parmesan cheese, thyme, egg, breadcrumb, salt. Mix.

  6. Create small patties with 2 Tbsp of the mix. I ended up making 14 of them, kids size. 

  7. Heat a skillet with olive oil and cook the patties, 4min each side.

  8. Place the fontina on top of the burgers, turn the heat off, cover with a lid and let the cheese melt for 2 minutes.

  9. Heat the bread in a toaster and slice the tomato.

  10. Assemble the burger: bun + mayo (or ketchup) + lettuce + patty + tomato + bun.