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  • 328 Ratings

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a salad as well. Slideshow: Tasty Veggie Burgers 

Kay Chun
May 2013

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr
Yield:
12 sliders
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a baking sheet to cool.

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  • In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.

  • Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.

Suggested Pairing

Lively Italian white.

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