A vegan and gluten free veggie burger recipe that even the most die-hard carnivore will fall in love with. Made with zucchini, chickpea, quinoa and herbs and spices. Your new go to zucchini veggie burger.
I had a zucchini burger for the first time in Cambodia of all places. We went to the Friends Restaurant in Phnom Penh which is known for training youths in the hospitality industry to help them find better jobs afterwards.
Cambodia has a ton of NGO companies and eateries and while in Phnom Penh we tried to seek out as many of the food establishments as possible. The service is good, the food delicious and the cause a worthy one.
And so started my love affair with veggie burgers. I was never a big fan of burgers and since I try to eat as little beef as possible a regular hamburger is now completely off the menu for me, but not so for veggie burgers.
My roommates in college would cook the pre-made Trader Joe’s veggie burgers but I never tried them. I always thought the concept of a veggie burger very strange, and always thought they were just made with mass amounts of black beans.
Turns out that’s not the case.
The veggie burger patty we had in Phnom Penh was made with zucchini and chickpeas and the burger was topped with pickled beets, a killer herb mayo, spring mix and caramelized onions. It was lip smacking good. I’m always looking for vegetarian meals to recreate at home and this was a perfect candidate.
So though this one is without the beets and caramelized onions I added in some wasabi mayo, edamame hummus, thinly sliced cucumbers, red onions and arugula.
A killer combo. Oh and the burger patty is made with quinoa, zucchini, chickpeas and sunflower seeds — talk about mad healthy.
You’ll seriously love it. Definitely my new favorite burger right here and these also happen to be vegan and gluten free veggie burgers.
And I’m guessing you can freeze the burger patties individually and then reheat them to enjoy this healthy and delicious meal whenever you want. If you don’t have zucchini on hand I have a feeling this would also be incredible with yellow squash or even patty pan squash.
What’s your favorite veggie burger? Ever make them from scratch yourself?
Serves 1/6 of recipe
Killer vegan and gluten free veggie burgers made with zucchini, chickpeas, quinoa and sunflower seeds. This will be your new favorite burger.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 2 tablespoons olive oil, divided
- 3 clove garlic, minced
- 1 small onion, chopped finely
- 1 1/2 cup zucchini, grated on the largest setting of a box grater, and squeezed dry using a paper towel or cheesecloth (make sure to remove all moisture from zucchini)
- 1/2 cup sunflower seeds, toasted
- 3/4 teaspoons sea salt, plus more to taste
- Black pepper to taste
- 1 1/2 cup canned chickpeas
- 1 cup cooked quinoa (1/3 cup dry)
- 2-3 tablespoons water (optional)
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped (use fresh basil if you prefer)
- 1/2 teaspoon smoked and spicy paprika
- 3-4 tablespoons quinoa flour (optional)
- To serve::
- 6 hamburger buns or sliced bread (Udi's gluten free for gluten free version)
- red onion, thinly sliced
- large handful arugula
- 4 tablespoons wasabi mayo (omit for vegan version)
- 4 tablespoons edamame hummus
- 3 small cucumbers, thinly sliced
- Heat 1 tablespoon olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and saute until zucchini is cooked through. Season to taste with salt and pepper. Set aside.
- Grind sunflower seeds, sea salt, and pepper in a food processor until the mixture resembles coarse crumbs. Add quinoa, chickpeas, dijon mustard, lemon, dill, and paprika, to the mixture. Pulse to combine a few times and then run the food processor until the mixture is broken up but hasn't completely lost its texture. If you need to, add a little water to the mixture.
- Place the mixture in a mixing bowl and add the zucchini, onion, and garlic. Mix until combined.
- Shape the mixture into 6-8 patties with your hands. Optional -- if the mixture feels too moist add quinoa flour and mix, until mixture is a bit more dry and holds together better.
- After forming into patties freeze the patties for 15-20 minutes (optional) - this helps them stick together better.
- For cooking there are two options:
- -heat remaining olive oil in a pan on medium heat and cook burgers for five minutes on each side, or until golden brown
- -bake in a 350 degree F preheated oven on a parchment paper lined baking sheet sprayed with cooking spray for 20-30 minutes.
- Serve each burger on hamburger buns with a dollop of wasabi mayo, edamame hummus, sliced cucumbers, red onions and arugula.
Recipe adapted from Food 52