Springtime recipe, quick and low in calories: quinoa and zucchini burgers.
Tasty and without too many strange ingredients, I really liked these burgers.
Suitable for those following a vegetarian diet but perfect also and above all for us who try to eat healthily and lightly.
The main ingredient of the recipe is quinoa, this pseudo-cereal I’ve already mentioned when I prepared lentil meatballs, rich in fiber and vitamins but especially gluten-free, which combined with zucchini and very few other ingredients, allows us to achieve these tasty burgers.
When I read the recipe in a magazine, I immediately thought I would like them … and I wasn’t wrong. My only initial hitch was pan-cooking because they’re so delicate they easily break. A hitch I later bypassed by baking them in the oven. In fact, baking in the oven allows us to use very little oil and especially not break them, thus having a finished product also nice to present on the plate.
Are you curious to discover the recipe?
Come into my kitchen where I will show you how to prepare the quinoa and zucchini burgers
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: All seasons
- Energy 175.66 (Kcal)
- Carbohydrates 23.44 (g) of which sugars 3.49 (g)
- Proteins 8.74 (g)
- Fat 5.05 (g) of which saturated 2.18 (g)of which unsaturated 2.83 (g)
- Fibers 3.65 (g)
- Sodium 92.36 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 oz zucchini
- 5.3 oz quinoa
- 0.7 oz grated Parmesan cheese
- 2 eggs
- 1 pinch fine salt
- ground coriander (or other spice of choice)
- 1.7 cup water (to cook the quinoa)
- 1.8 oz corn cakes (or regular breadcrumbs)
Tools
- Food processor
- Round cutter
- Baking sheet
Steps
– Wash and drain the quinoa, then place it in a pot with water and cook following the package instructions (the water should almost completely absorb).
– Chop the zucchini after washing and trimming it, then add the chopped zucchini to the quinoa in a bowl; add Parmesan and mix.
– Add the first egg, mix, and add the second egg along with salt and coriander (or chosen spice). Blend the ingredients well.
– Chop the corn cakes and add half of the chopped pieces to the quinoa and zucchini mixture (if using breadcrumbs, of course, you don’t need to chop).
– Form the burgers on a baking sheet lined with parchment paper; if you have the round cutter, about 2 tablespoons of mixture will be needed to press; otherwise, form patties and then flatten them slightly. Sprinkle the surface with breadcrumbs (from corn cakes or regular).
– Lightly oil the surface of the burgers and bake in a preheated oven at 355°F for about 10 minutes, turning them with a spatula halfway through cooking.
