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!

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

– 2 cups of peas

– 1 small courgette/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

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:



– slices of avocado

– slices of tomatoes

– rocket/butter lettuce

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!


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  • Amy McGarry

    hey Ella!! do you think I would be able to substitute the cup of ground flaxseed for a cup of chia seeds? that’s all that I have in at the moment, thank you :)

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  • Monica Masip

    Could it cook in a deshidrator???

  • ellawoodward

    I don’t have a dehydrator so I am not sure I’m afraid

  • Sumaira

    Hi Ella, can I substitute the ground flaxseed for ground pumpkin seeds? Would love to try this recipe but don’t have any flaxseed!

  • ellawoodward

    You can try although flax does act as a binder so they may not hold quite so well

  • Anna McDonald

    Hi Ella! I am allergic to nuts and I was wondering what I could use to replace the almonds? Thanks :)

  • ellawoodward

    You could try using seeds like pumpkin seeds

  • Alex

    Hi Ella. I just made these and the buns turned out really dry, nearly like cookies :) What have I done wrong? Thanks

  • ellawoodward

    Hi Alex, I would recommend adding a little more coconut oil and water to the mixture next time and see how they turn out. Have a lovely day! X

  • Janine Sinclair

    Hey, I’d love to try your burger recipe, but I’m not good with flax seeds. I’m new to this way of eating, so would it be possible to substitute psyllium husk powder, and if so what quantity would I need? Thank you!

  • ellawoodward

    Hi Janine, you could try psyllium husk as that’s a great binding ingredient. I would use slightly less than the flaxseed, maybe about 1/2 or 3/4 of a cup. Hope it turns out great! X

  • Jenny Heather

    I made the buns & burgers last weekend for me & my husband his mum & stepdad tried some aswell & asked if I could make more of the seeded bread for them which I did they love it.

  • ellawoodward

    Hi Melissa, I haven’t tried these burgers with chia seeds before but I imagine that it should work well too. Hope they turn out delicious! X

  • ellawoodward

    Hi Ana, so sorry but I haven’t tried them on the barbecue before so I’m not too sure how they would turn out! X

  • Sara Evans

    Thank you for another wounderful recipe. I made these buns and they turned out realy well. I used them to dip into your roasted red pepper and tomato soup recipe. Yummy-licious. Xx

  • ellawoodward

    Hi Andrew, sadly I’ve never tried these on a BBQ before but I imagine that they would cook really well. Sadly I haven’t experimented much with BBQ food but any of the salads would be delicious with a BBQ. The baked bananas in my book might be delicious on the BBQ! X

  • ellawoodward

    These freeze really well! Hope you love them x

    • Sian

      Thank you Ella! You’re so fantastic at replying :)

  • ellawoodward

    I haven’t tried this recipe with a different oil before. The solid coconut oil helps to bind the mixture together unlike a liquid oil however it’s definitely worth a try! Hope it turns out delicious x

  • ellawoodward

    So sorry but I haven’t tried another binder for this recipe. You could try another oil such as almond or macadamia or perhaps even soaked chia seeds which forms a gel consistency. Hope it’s delicious x

  • ellawoodward

    There is a lentil bolognese recipe in my book and a pancake recipe here, so similar to a tortilla. http://deliciouslyella.com/gluten-free-spinach-quinoa-wraps-vegan/ You can read all about the Love Yourself plan here too – http://deliciouslyella.com/how-to-love-yourself/ Hope you love the books! X

    • Amelia Glendinning

      Thank you so much

  • olimata mtonga

    Absolutely AWESOME! absolutely DIVINE. Despite initially being dissapointed in the bicuity texture o the bread thinking i’d over done them, they were IMMENSE and even with this crunchier texture are a lovely crackery snack! Plus… I MADE 18 BURGERS?! hahah!! So enough for he family…. although not for long after my ravenous brother came home from football demolished the rest! Amazing piled with frsh chilli, basical and mango chutney – will make these again for SURE!! Thanks ella!!

    • ellawoodward

      So happy you loved these! Hope you can enjoy them through the weeks seeing as it made so many – they freeze well too! X

  • Teresa

    Hi Ella, I was making the black bean burguers from book 2 and trying to find the best way to freeze them. Do I frozen before or after cookin them in the pan? Thank you very much for the wonderful recipes!!

    • ellawoodward

      Hi Teresa, you can freeze them either before or after cooking. Glad you love the recipes x

  • Maëva

    Hi Ella! Thanks for your great recipes. They’re really making eating healthy fun. I’m planning to make these burgers for my family this weekend -who are far from converts so trying to impress them- and I was wondering if it was possible to make them a few hours in advance and just heat them up last minute. I guess for the patties it’s easy to heat up in a pan but for the buns will they dry if not eaten immediately? Thanks a lot! xx

    • ellawoodward

      So happy you are enjoying the recipes. It should be absolutely fine to make them in advance. Have a lovely weekend x

  • Caroline Salisbury

    Is it possible to add English weights and measures to this recipe? I have looked up conversion tables and a “cup” seems to be a different amount in grams, depending on the type of ingredient! So, 1 cup of almonds is 135g but 1 cup of quinoa is 200g? (according to the converters I looked at). It would make a lot of difference to this recipe if you put equal weight to each “1 cup” ingredient – rather than the weight required. Many thanks for any help you can give.

    • ellawoodward

      So sorry but sadly I don’t have the weight measurements for this recipe. I use a standard sized coffee mug for this recipe and it always turns out delicious! Hope you love it x

  • ellawoodward

    I’ve not tried it before but I imagine so, although I sadly don’t know how they’ll taste x

    • Alice Bednarzewska

      Well, maybe I’ll try it and give you a comment back on the experience 😉

  • ellawoodward

    I’ve not tried baking these before so sadly don’t know about cooking times, hope they turn out delicious though x

  • Marine

    Hello Ella !

    Do you measure the quinoa before it is cooked or after it is cooked?
    There are two contradictory answers to this question in the comments!
    Thanks !

    • ellawoodward

      The measurements refer to raw uncooked quinoa. Hope you love this recipe x