Steam the potato + carrot for 6min.
Add zucchini and keep steaming for additional 5 min.
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.
In a bowl add the steamed veggies. Mash with a fork.
Add the cooked quinoa, parmesan cheese, thyme, egg, breadcrumb, salt. Mix.
Create small patties with 2 Tbsp of the mix. I ended up making 14 of them, kids size.
Heat a skillet with olive oil and cook the patties, 4min each side.
Place the fontina on top of the burgers, turn the heat off, cover with a lid and let the cheese melt for 2 minutes.
Heat the bread in a toaster and slice the tomato.
Assemble the burger: bun + mayo (or ketchup) + lettuce + patty + tomato + bun.