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Quinoa veggie burger

Preparazione 15 min
Cottura 30 min
Tempo totale 45 min
Porzioni 6


  • 80 g quinoa (200g cooked)
  • 1 potato
  • 3 zucchini medium
  • 80 g Parmesan cheese (30g nutritional yeast for vegans)
  • 5-6 basil leaves
  • q.s. turmeric powder
  • q.s. salt
  • q.s. pepper
  • q.s. breadcrumbs (gluten free for gluten free burgers)
  • 1 egg organic (optional)
  • q.s. olive oil


  • 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.


If you allow to cool down the quinoa veggie burgers before serving, they will be better in flavor and texture. Serve with a side dish of vegetables for a light main dish or use to fill a tasty sandwich.
Leftover quinoa veggie burgers can be kept in the fridge up to 3 days.
Alternatively, you can freeze the burger after cooking and cooling down. When necessary just put them directly from the freezer into the oven at 400°F for about 10 minutes.