Red Quinoa Zucchini Burgers
Makes eight patties in half an hour or less. Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.
2 cups low-sodium vegetable broth
1 medium sweet potato, diced (1 ½ cups)
1 cup uncooked red quinoa
1 cup cooked chickpeas
1 small zucchini, grated (1 cup)
½ cup pumpkin seeds
5 ½ Tbs. ground flaxseeds
3 ½ tsp. finely chopped fresh basil
1 tsp. sea salt
½ tsp. freshly ground black pepper
½ tsp. chili powder
½ tsp. finely chopped fresh thyme
2 Tbs. olive oil
- Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.
- Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.
- Preheat oven to 400°F, or preheat grill to medium-high.
- Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.