Quinoa, Mushroom, and Zucchini Veggie Burgers

4.3 from 6 reviews

These Quinoa, Mushroom, and Zucchini veggie burgers are fresh and healthy! Plus, the secret to the perfect homemade veggie burgers that don’t fall apart. Make a bunch and freeze the leftovers!



  1. Cook quinoa according to directions.
  2. Saute mushrooms and zucchini in 1 tablespoon olive oil with a generous pinch of salt over medium-high heat. Stir only once in the beginning, and allow liquid from vegetables to evaporate. Continue cooking until vegetables are tender and most of the liquid has evaporated.
  3. Mix cooked quinoa, vegetables, and remaining ingredients in a medium-sized bowl.
  4. Form 6-8 patties with the mixture and fry over medium-high heat in 2 tablespoons of olive oil in a nonstick skillet. Cook for 2-4 minutes on each side, or until browned.
  5. Move patties to parchment covered baking sheet. Bake at 375 degrees for 20 minutes.


If the mixture seems too sticky and won’t hold together, try either adding more breadcrumbs or refrigerating the mixture for a couple of hours before forming the patties.