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!
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Cook quinoa according to directions, if it's not already cooked.
Sauté mushrooms and grated zucchini in 2 tablespoons 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.
Mix cooked quinoa, sautéed vegetables, and all remaining ingredients (except for the extra olive oil) in a medium-sized bowl.
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.
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.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.