Zucchini, Pea and Quinoa Burgers in Homemade Buns

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Hello! I’m so sorry for not sharing a recipe with you last week, I took a wonderful computer-free holiday, which was so amazing. I’m back now though and fuelled with all kinds of delicious ideas to share with you, starting with these insanely awesome zucchini, pea and quinoa burgers which are tucked into homemade almond and pumpkin seed buns with a thick layer of hummus, slices of juicy tomatoes and beautiful butter lettuce leaves. And guess what, they taste even better than they sound! I made these for my family and they all devoured them, they were really such a hit. The bread is so delicious, perfectly nutty and wholesome. You can really taste all the different ingredients – the almonds, pumpkin seeds, sunflower seeds and flaxseeds – all of which complement each other so perfectly, so well that even the batter was delicious and I couldn’t resist eating spoonfuls of it raw! The same thing happened with the burger batter, which tasted so insanely delicious uncooked, so tangy and creamy. I can see the burger mix of pureed peas, grated zucchini, quinoa, fresh coriander, lime juice and apple cider vinegar becoming a staple in my life! Anyway even though everything tasted perfect raw it did taste even better cooked, especially when everything was combined together, if you’re not a hummus fan I’d recommend adding some guacamole instead as the creamy layer really added to the deliciousness of the burger! Can’t wait to hear what you think of these!

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5-8 burgers depending on how big you make them

- 2 cups of peas

- 1 small zucchini

- 1 cup of ground flaxseed

- 1 cup of quinoa

- 1 lime

- 1 tablespoon of apple cider vinegar

- 1 tablespoon of tahini

- a handful of fresh coriander (cilantro)

- salt to taste

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Makes 5 buns

- 1 and a 1/2 cups of sunflower seeds

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of ground flaxseeds

- 1 cup of almonds

- 3 tablespoons of coconut oil

- 1/2 a cup of water

- salt to taste

Options for garnishing:

- hummus

- guacamole

- slices of avocado

- slices of tomatoes

- rocket/butter lettuce

Zucchini, Pea and Quinoa Burgers in Homemade Buns

Start by making the bread. First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water. Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky. Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes. Once they are cooked remove them from the oven and allow to cool and set fully before eating.

While the burger buns cook make the burger patties. First cook the quinoa, which should take 12-15 minutes. While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste. Add this to a mixing bowl. Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt. Once the quinoa is cooked add it to the bowl and mix everything well. Make sure that the mix is very sticky, if it isn’t sticky enough add more ground flax. Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.

Then add everything together, I like to put a bun down followed by a thick layer of hummus, then a lettuce leaf, followed by the actual burger patty, a few sliced tomatoes, a little more lettuce and finally another bun! Then bite and enjoy!

P.S. Thought I’d share a snap from my technology-free holiday! I basically spent the whole time drinking mountains of fresh coconuts and running around on the beach, it was heaven!

Image 2

  1. Dhaval Panchal

    Wow! Cannot wait to try making this! looks incredible(y tasty!).
    P.s. Looking great on holiday! Looks like an awesome place.

    Dhaval

    Reply
  2. Kelly

    These were delicious! We made them for dinner, and my sister ate an extra “bun” with honey due to their lovely nutty but neutral flavor. Question: In the bun recipe, under ingredients, you list 1 cup of flax seed, but in the directions, there is no mention of the flax seed. Should we add flax seed or not? I added a lesser amount, and the buns were crunchy-ish, which was great for textures, but was this the intention? Thanks!

    Reply
    1. ellawoodward Post author

      That’s awesome, I’m so glad that you loved them! I’ve been eating the buns with banana and almond butter too for the exact same reason, I’m working on a bread loaf recipe that will be along the same lines! I’m so sorry about the flax mix up though, I totally forgot to add it to the recipe instructions but awesome to hear that it still worked! The recipe is now edited, thank you for pointing it out!

      Reply
  3. Cass

    Wow these look so awesome and wholesome! Totally gonna try em! Your holiday looks wonderful :) where did u go? I love the idea of drinking fresh coconuts all day ;) u look great!

    Reply
    1. ellawoodward Post author

      Thank you so much, you’re so kind! My holiday was so incredible, I was in the carribean which was just incredible! :)

      Reply
  4. Jo

    These taste absolutely lovely. Found them really filling and I think I didn’t make the buns small enough as mine were pretty dense. I miss bread so it is great to have an alternative that I’m not going to get bloated from.
    Thank you for your amazing recipes… my mates think I am a little obsessed!

    Reply
    1. ellawoodward Post author

      It’s my pleasure, I’m so glad that you’re enjoying all of the recipes! I’m working on a bread recipe at the moment too so I hope you love that too! :)

      Reply
  5. Gemma Appleton

    Hi Ella! Your website is beautiful. I’m
    So happy to have found it on foodgawker.com. My friend and I are expats living in Seoul. We wanted to try this delicious looking recipe all week and so we ordered all the ingredients from iherb.com. I just say, the burgers were delicious. The bun was really tasty, although we didn’t manage to eat two of them as they were quite dense, they filled us up pretty quick. I wish I could send you a photo of our version! They look almost identical. Thanks for the great recipe and easy to follow instructions!
    Looking forward to making your corguette muffins with the left over corguette this week!

    Reply
  6. Suzanne Snyder

    I’ve been searching for a recipe for hamburger buns. Thanks very much! Can’t wait to see the bread recipe when it comes out.

    Reply
  7. Carly

    Question about the quinoa: is it one cup dry pre cooked quinoa or one cup total after cooked? Does that make sense?

    Reply
  8. Andy

    Ooops to my partial comment above :)
    As I didn’t know any better, I cooked the one cup of quinoa and used the whole prepared amount (probably more like 3 cups), and got 14 delicious burger patties out of it! I did have to adjust seasoning amounts to taste and I think I let them bake longer but in the end they came out perfect. I love them! What a brilliant recipe! Thanks Ella!

    Reply
    1. ellawoodward Post author

      That’s awesome, I’m so glad that you loved them! I’m sorry that I didn’t manage to respond before you cooked them though, but I’m so happy that they still worked out! :)

      Reply
  9. Eli

    for the burgers, could i substitute chickpea flour for the ground flax? i dont have enough for the buns and the burgers!

    Reply
    1. ellawoodward Post author

      Sadly I don’t think so as the texture and taste are pretty different and it won’t soak up the liquid in the same way, but saying that I’m not one hundred per cent sure, sorry!

      Reply
  10. Clare

    Wow just found your blog today (recommended by my sister-in-law) and love it! One question though – I cannot tolerate flaxseed – is there anything I could use as a substitute in many of your recipes? Particularly this one and your almond, quinoa and pumpkin seed bread.

    Reply
  11. Pingback: 115 Delicious Vegan Recipes for your Meatless Monday

  12. Alison

    hi, i am new to your blog and LOVING it!!!!

    Do you have any tips for cooking quinoa…..mine never comes out right :-( What ratio or water to quinoa do you use ? Do you bring to the boil and then simmer ???
    thanks

    Ali

    Reply
    1. ellawoodward Post author

      Hi Ali. I’m so glad that you found the blog and that you love it! I’ve just made a video all about cooking quinoa so that will hold all the answers and should be out soon! :)

      Reply
    2. Diana Bezanski

      Hi Allison,
      Rinse the dry quinoa very well under cold running water . the ratio is 1 part quinoa two parts water. add the quinoa to a medium pot then add the water. Bring to a boil and simmer covered 15-18 minutes. remove from heat, fluff with fork and let sit covered another 10 minutes it will continue to fluff even more.
      Diana

      Reply
  13. Katie

    My boyfriend made these last night, they were really tasty. Question, can I eat them the next day cold with a salad or would I have to reheat them? :)

    Reply
    1. ellawoodward Post author

      So glad that you loved them! I eat them cold with a little olive oil a lot and love them but you can absolutely heat them up if you prefer them warm :)

      Reply
  14. Yaella Junger

    Can I make this without a food processor? I have ground buckwheat and flax but nothing to grind the seeds with, and I only have pumpkin. Will it still taste ok if I crush them with a cup or something? Thank you Ella!

    Reply
  15. Jen

    Hi Ella!
    I LOVE your website, as a newish vegan, it’s a god send! I’ve made your banana bread and your zucchini pasta already! I really want to make these burgers, might be a silly question but is the quinoa in your burgers measured in the cup before or after cooking? Thanks!

    Reply
      1. Lucy

        Hi Ella,
        Really love your blog! Thanks for all the great recipes :) made the aubergine tahini bowl last week and my other half has been pestering me for it again ever since!!
        Just reading the comments as I was wondering whether the measurements for quinoa was pre or post cooking, and I see here you say its measured before cooking, but in an earlier comment you say its 1 cup after cooking?
        Thanks again, cant wait to try these tonight!!
        Lucy x

        Reply
  16. Pingback: Veganuary – Five Favourites | Jessthetics

  17. Jennifer Squire

    Hi Ella,

    I love your website and so pleased I have loads of brilliant new recipes. I made the buns last night. They were great but I am a bit confused about the measurements as I made half of the ingredients and ended up with 5! Is cups just a normal cup (like for tea) or is it a cup measure? Thank you for your ideas and heres to getting well through nutrition.

    Reply
  18. Emma

    Hi Ella,

    Just want to shop for produce. Was looking at the burgers and wanted to know what Peas to buy and what Tahini.

    I’m in the UK.

    Thanks
    Emma

    Reply
  19. Miranda

    Made just these burgers tonight, super tasty with salad (& adding avocado next time)! Reading the comments I think it must be one cup of uncooked quinoa. Seriously hearty healthy food.

    Reply
  20. Linda Caines

    Hi, just made these buns to eat as a replacement for bread, delicious! Do you know if they are ok to freeze! Thank you x

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>