Zucchini, corn and chickpeas come together in this easy recipe for vegan, gluten-free zucchini quinoa burgers — a flavorful vegetarian alternative to traditional burgers.
Quinoa burgers can sometimes get a bad rap from frozen varieties, but homemade versions that combine fresh vegetables, quinoa and chickpeas have a satisfying texture and bright flavor. This zucchini quinoa burger recipe is deliberately vegan and gluten free: mashed chickpeas and cooked quinoa act as the binders, while spiralized or grated zucchini and sweet corn kernels add moisture and crunch. The result is a hearty, nutritious burger that grills or pan-frys beautifully and holds up well in lettuce wraps or on a bun.
This version swaps sweet potato and black beans for fresh spring vegetables and chickpeas, inspired by other popular quinoa-based veggie burgers. It’s simple to prepare and customizable: add additional seasonings, swap mustard for tahini, or fold in herbs to suit your taste. Below you’ll find the ingredient list and clear step-by-step instructions, plus tips for cooking, serving, and storing your zucchini quinoa burgers.
Zucchini Quinoa Burgers Ingredients
- 1 cup zucchini, spiralized or grated
- 1 cup quinoa, cooked
- 1 ear corn, kernels removed (about 3/4 cup)
- 2 tbsp fresh green onions, chopped
- 2 (15 oz) cans chickpeas, drained and mashed
- 1/4 cup Dijon mustard
- 2 garlic cloves, crushed or minced
- 1 tsp ground cumin
- Salt and pepper to taste
- Neutral oil for cooking (optional, for skillet or grill)
Zucchini Quinoa Burgers Instructions
- Prepare the zucchini. If you have a spiralizer, use it for a light texture; otherwise grate the zucchini using the large holes of a box grater. Squeeze gently to remove excess moisture if the zucchini seems very wet.
- In a large bowl, combine the spiralized or grated zucchini, cooked quinoa, corn kernels and chopped green onions.
- Mash the chickpeas. A food processor makes this step quick, but you can also mash with a fork or potato masher until mostly smooth with a little texture remaining.
- Add the mashed chickpeas, Dijon mustard, crushed garlic and ground cumin to the zucchini-quinoa mixture. Season with salt and pepper and mix until ingredients are evenly combined.
- Form the mixture into eight even patties, using your hands. If the mixture is too loose to hold shape, chill it briefly in the refrigerator for 15–20 minutes before forming patties.
- Heat a cast iron skillet over medium heat and add a little oil if desired, or preheat the grill. Cook the patties for 7–10 minutes per side, flipping once, until they develop a golden crust and are heated through. If using a grill, watch closely to prevent sticking; use a spatula to flip gently.
- Serve warm in lettuce wraps for a gluten-free option, or on hamburger buns with your favorite toppings — lettuce, tomato, onion and extra Dijon mustard are all great choices.
Prep & Cooking Info
Servings: 8 quinoa burgers
Prep time: approximately 20 minutes
Cook time: approximately 15 minutes
Total time: about 35 minutes
Author: Whitney Bond (recipe inspiration)
Tips, Variations & Substitutions
- If the mixture feels too wet, add a tablespoon or two of gluten-free oat flour, ground flaxseed or chickpea flour to help bind it.
- For a smokier flavor, add 1/2 to 1 tsp smoked paprika or a splash of liquid smoke.
- Swap Dijon mustard for a tablespoon of tahini or 2 tbsp tomato paste for a different flavor profile.
- Fold in fresh herbs like cilantro, parsley or basil for brightness, or add shredded carrot or bell pepper for extra veg.
- To make smaller sliders, form 10–12 smaller patties and reduce cooking time slightly.
Serving Suggestions
Serve these zucchini quinoa burgers in lettuce wraps for a light, gluten-free meal, or present them on toasted buns with classic burger toppings. They pair well with a crisp green salad, a side of roasted vegetables, or fresh fruit for a balanced plate. A dollop of hummus, vegan mayo, or extra Dijon mustard makes a nice finishing touch.
Storage & Make-Ahead
- Store cooled burgers in an airtight container in the refrigerator for up to 3 days.
- To freeze: arrange patties on a baking sheet to freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in a skillet over low heat or bake in a preheated oven until heated through.
- Prepare the mixture ahead of time and keep it chilled for up to 24 hours before forming and cooking the patties.
Nutrition Facts (per patty, approximate)
- Calories: 273 kcal
- Carbohydrates: 46 g
- Protein: 13 g
- Fat: 4 g
- Fiber: 10 g
- Sodium: 98 mg
- Potassium: 508 mg
These zucchini quinoa burgers are a reliable, healthy option when you’re craving a plant-based burger that still has satisfying texture and flavor. With simple ingredients and flexible seasoning, they’re easy to adapt to what you have on hand — and they make a great meal for weeknights, meal prep, or backyard cookouts.