Cook the quinoa in salted boiling water for 15 minutes, drain and let it cool down.
Meanwhile peel a potato, boil or steam it then mash it in a large bowl.
Grate the zucchini, squeeze them slightly and add them into the bowl.
Chop the parmesan cheese (or nutritional yeast flakes) in a blender with the fresh basil leaves, then pour it over the zucchini and mashed potato.
Add the quinoa, turmeric powder, salt and pepper to taste and mix well. If you want a firmer burger dough and need to add more vegetarian proteins, also add in the egg.
Form the burger dough into balls sized as a peach, roll them lightly in bread crumbs then give each ball the shape of a burger.
Cook the burgers, there are two ways. The first is on a hot, non-stick pan with a little olive oil. Two minutes each side over low heat. Otherwise you can bake the burgers lined on a non-stick pan at 400°F for 15 minutes.