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!