I make a lot of vegetarian and gluten-free meals. This recipe is one of my favorites. It makes quite a few burgers, so I have leftovers for both breakfast and lunch. 

 

Yield 6 servings

 

Cook your quinoa per the directions on your bag or box. You will need 3 cups of cooked quinoa for your burgers. 

 

½ cup olive oil or avocado oil

1 medium zucchini, finely diced

¼ of a medium yellow onion, finely diced

1 small carrot, finely diced

½ yellow bell pepper, finely diced

10 oz of mushrooms, cleaned and very finely chopped

½ cup finely grated parmesan cheese

2 eggs, whisked

1 cup of gluten-free panko bread crumbs 

Sharp Cheddar Cheese, sliced or grated

3 cups arugula

Toppings of your choice

 

Put a ¼ cup of oil into a sauté pan. Once it is hot, add the zucchini, onion, carrot, bell pepper, and mushrooms. Sauté until the vegetables are soft and lightly golden brown. 

 

In a large bowl, combine the cooked vegetables and quinoa. Once the mixture has cooled to room temperature, add the parmesan cheese, eggs, panko crumbs, and season with salt and pepper. 

 

Shape 6 burgers from the quinoa mixture. Make them about ¾ - inch thick. Heat the remaining ¼ cup oil in a nonstick skillet on medium heat. Cook the burgers in batches so that the pan is not overcrowded. Cook on one side until golden brown. Gently turn them over and continue cooking until the second side is golden brown. Add the cheddar cheese to each burger and cover the skillet with a lid to allow the cheese to melt. Transfer the burgers to a platter. Top each burger with ½ cup arugula and any other of your favorite toppings. Our favorite toppings are sliced avocados and dijon mustard.

 

Just Salt It, and enjoy!