Roasted Zucchini Burgers with Garlic Whipped Feta.
It’s burger season!!
Do these roasted zucchini burgers excite you guys as much as they excite me? For some reason burgers seem so summery to me. Roasted zucchini, garlic, quinoa and whipped feta. It’s a winning combo that definitely gives the beef burger a run for its money…well, I mean, if you’re open to veggie burgers of course! 🙂
With the 4th of July quickly creeping up on us, I figured it was time we start talking cookout eats. I still cannot believe the 4th is only a little over two weeks away, but it is, so we need to get chatting about it!
We’ll start off with these burgers and move our way through one epic menu. I’m pretty excited about it.
Alright, I can’t lie, these burgers are a little more work than your typical beef burger, but the flavors are unbeatable. Good news is that if you’re looking to prep your meal ahead of time these patties can be made and kept in the fridge for a day or two and then cooked up just before serving. That’s always an added bonus, right?!
Here’s how these go, you’ll need to start off by roasting your zucchini, summer squash and garlic. Sorry, but the roasting step is mandatory and is what adds all the flavor to these burgers. If you have yet to experience roasted zucchini (wait, who has not had roasted zucchini?!?), THIS is the summer to do so. I know you may hate turning on your oven, but promise, it’s worth it. Roasting the zucchini brings out the sweetness and the charred edges add a really nice texture.
Anyway, so you roast your zucchini and then mix it with some quinoa. DONE. See, not so bad, but you HAVE to roast the zucchini. And, you also HAVE to chill the patties before cooking them or they will be too soft and will not hold their shape. Other than that, they’re pretty easy to throw together, just kind of time-consuming do to the roasting and the chilling. Like I said, so worth it though, and you can do everything in advance. Cool!
OKok, so that’s the patties, they’re delicious and healthy and quite possibly my new go-to veggie burger for the summer. But now… can we please just talk about the cheese?!?!
WHIPPED FETA.
Yes. It’s so good. Think about feta, but then think about it in a more creamy, spreadable way and think about it seasoned with a little fresh dill and roasted garlic. I know, I know, TOO GOOD! And when paired with a zucchini burger?
Very Mediterranean, right? My favorite!
For once I kept my toppings really simple, but… these would be great with a fried egg. Just sayin.
Actually, you should totally do the fried egg. Everything is better with an egg. <–truth.
Oh and um, speaking of eggs? You guys all know how we have chickens, right? Well for those of you who don’t… we do. And tomorrow we are adding a rooster to the bunch. Did you guys also know that the chickens literally live right outside my kitchen window and right underneath my bedroom window?
They do.
Ahh huh, are you seeing where I am going with this? Looks like I will be getting the daily five am wake up call. YIKES. Dad and I just spent the last five minutes listening to roosters crow…double YIKES.
Guess I will not need that alarm anymore, huh?
Oh well, a rooster means more chickens, which means more eggs, which means more fried eggs for my burgers. Yep, I can deal with that. 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Zucchini Burgers with Garlic Whipped Feta.
By halfbakedharvest
Course: Main Course
Cuisine: American, Mediterranean
Keyword: burgers, feta, garlic, vegetarian burger, zucchini
Alright, I can't lie, these burgers are a little more work than your typical beef burger, but the flavors are unbeatable.
Ingredients
- 3 medium zucchini cut into 2 inch chunks
- 3 medium yellow summer squash cut into 2 inch chunks
- 4 cloves garlic left whole (1 clove for the burger and 3 for the whipped feta)
- olive oil for drizzling
- kosher salt + pepper
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper more or less to your taste
- 2 cups cooked quinoa
- 1 1/2 cup panko bread crumbs
- 1/4 cup fresh basil
- 4 hamburger buns toasted
- lettuce tomatoes and or sliced avocado, for serving
Instructions
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Preheat the oven to 425 degrees F.
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On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 45-50 minutes or until the squash is softened and golden all over, making sure most of the moisture has been cooked out of the squash. Turn the squash around halfway throughout cooking.
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Remove from the oven and allow the squash to cool. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta. Add the roasted squash + one of the garlic cloves to a food processor along with the paprika, cayenne, quinoa, panko and basil. Pulse to combine.
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Line a baking sheet with parchment. Pat the zucchini mixture into 10-12 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.
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Heat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. Note: these burgers are delicate, be careful when flipping.
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To serve, spread the bottom of each warmed bun with whipped feta (see recipe below). Top with a zucchini burger, sliced avocado, tomato and other toppings. Add your top bun. EAT!
Whipped Feta
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In a food processor, combine the feta, greek yogurt, olive oil and the reserved 3 cloves of roasted garlic from above. Puree until completely smooth and creamy, scrapping down the sides if needed, about 5 minutes. Add the pepper, dill and lemon zest. Pulse to combine. If needed, thin with milk. Serve with the burgers.
Recipe Notes
*Adapted from Food and Wine June 2016 issue. *If you are having trouble frying these I recommend one, either forming them into small, slider size patties for easier flipping OR two, baking then in a 400 degrees oven for 35-45 minutes or until firm and crisp, flipping them halfway through cooking. Allow the patties to sit 5-10 minutes before assembling the burgers.
I think… if not, I will drown my tiredness in a big bowl of whipped feta. All the cheese (and fried eggs) please.
o gosh, it looks so delicious! The pictures help a lot making everything so so so inviting!
Aria
https://pandaonavespa.wordpress.com/welcome/
Great way to use up those zucchini in our garden before they become baseball bats! I don’t need to tell you that now you’ve made zucchini man-cave food! Total rad dude.
HI!! Thank you so much Aria!! Hope you love it!!
These burgers look fantastic Tieghan! I love whipped feta, I often use it as a dip for pita chips and add loads of chopped herbs and finely choppes chillies to it. So good!
That dip sounds so yummy!
Thanks for the kind words Alida!
Burger looks amazing! And those roasted zucchini quinoa patties looks soo tempting.
Thank you!! Its a must try!! (:
Omg, who cares if these take a few extra minutes I can see they are every bit worth the effort! Oh, and can’t wait for you to get a rooster and start having baby chicks to share pics of eventually!!!
Hey Tori!! We got the rooster yesterday and I gotta tell you that guy can make some noise! Stories will come soon!!
Glad you liked the burger too!!
These look delicious Tieghan! Can’t wait to try this for the summer – so light and healthy!
Thanks Kathy!! Hope you love them!! Let me know when you make them(:
SO making this! You make veggie burgers SO much better looking than meaty burgers! I know what I am gonna do with the baby zucchini I have out in our garden when it grows up! it’s gonna be a roasted burger! AND THAT CHEESE ohmergerd!
YAY! Can’t wait for you try try these!! You will love them! Thanks Amanda!
Both of our adult sons are vegetarians and I’m always looking for recipes to serve them when they come to visit. This recipe is moving to the top of my list! Thank you for this and all your recipes.
You might want to check a little mistake in the second paragraph of the directions. I’m pretty sure you mean, ” Remove from the oven and let the squash COOL…” (Not “cook”) (You don’t need to publish this.)
Thanks again.
Thank you!! Headed to fix that mistake now. Hope the burgers are a hit! 🙂
This is fabulous and I bet they are just as delicious as they look. I’m so making this recipe, soon. Have a lovely day and thank you so much for all the inspiration you are sharing here <3
Hi Sofia!! Thank you so much!! I think you’ll love them!! (:
I’ve never even heard of whipped feta!!! This is a fantastic idea and zucchini is my favorite vegetable!!!
https://searedandshameless.com
YAY! You have to try it!! (: Thanks Jessica
These burgers look flipping perfect!! Love the zucchini in there!
Thank you Katrina!!
This looks AMAZING. I can already tell it’s gonna be delicious!
Thank you!! Hope you love it!
This looks sooo amazing! And I loved that there’s not just one patty but two in this burger. The ultimate burger!
Thank you Andrea!!
BURGERS FOR THE WIN! Like everyone else has mentioned, this burger looks AMAZING and so GOOD! Let’s talk the whipped feta… BRILLIANT! I can only drool over this until I have one in my face. Love it!
Thanks Taylor!! Hope you get to try it soon!!
Amazing looking burgers! Would love to taste these now! Should have checked this recipe earlier, just used all the zucchini we had:)!
Oh no!! Guess it will have to wait till next time!! Hope you love it Julia!! Thanks(:
This looks so good! I’ve set out to try a new veggie burger each week this summer, and this has definitely made it onto the list! Yum 🙂
YAY! Hope you love it Aj!
Can you freeze these and cook at a later date? If so would you cook them from frozen or defrost first?
Hey Pam, I think can freeze these, but I cannot say for sure since I have not tried it. I would cook them frozen, but cook them for a longer time and a lower heat. You could also bake the frozen patties at 350 degrees F. for maybe around 20-30 minutes. Let me know how it goes. thanks!
Wow do these look good! Veggie burgers are the perfect thing for summer BBQs or parties. I love the flavors in this one and will definitely be giving it a go! Can’t wait!
http://www.sprinklesandsaturdays.com
Thanks Julia! Hope you love it!! (:
Wow Tieghan, these zucchini and quinoa burgers are fantastic! I’d eat ’em straight up and be happy, so pairing them with that whipped feta is like a taste of heaven!
The feta is the icing on the cake for sure!! Thanks Shashi!!
I looove veggie burgers and am always on the lookout for new ones to try, I haven’t had a courgette and quinoa one yet so I’ll definitely be trying this, they look lovely and crispy; and I am salivating at the thought of the whipped feta!
Hey Hannah! So happy you found mine!! Hope you love them!! I know you’ll love the feta!! It’s hard not to!!
Beautiful photos of notorious difficult-to-shoot burgers. I am SO EXCITED about this recipe! I want to love most veggie burgers, but I find that most veggie burgers are so HEAVY with beans and instead of feeling good after I eat one, I usually feel weighed down and blah. But THESE! The best veggie burger I ever had at a restaurant used quinoa and kept things light, so I am super-duper stoked about making this.
I want to put fruit salsa on it. Can I put fruit salsa on it? (*knows what you’re going to say* heehee)
YESSS. Fruit salsa would be amazing, so amazing!! I love any and all fruit salsa. YUM! 🙂
I love roasted zucchini and I can just imagine how much flavor they could add to veggie burgers-genius! And whipped feta…I could eat a whole bowl of it by myself.
HI!! Let me know what you think when you get to make it!! (: Thanks Megan!!
I have so much zucchini from my garden right now. I am cooking zucchini like mad!
Kari
http://www.sweetteasweetie.com
HI!! Sounds like the perfect time to make this burger!!
Uau Amazing!!!
Thank you Carlos!
As I have a giant zucchini plant constantly bearing fruit right now, these sound like an awesome idea…maybe freezing the patties too. Im in the camp that simply cannot bare to turn their ovens on. I have found that grilling the zucchini on an outdoor grill will also give them that flavor that makes them
so delicious. What an amazing recipe and whipped feta!!!!
Hi!! Yes!! Outdoor would be delicious!! So jealous of the fresh zucchini!
Thanks Cassandra!
Oh sooooo yummy! I bet that roasting the zucchini would definitely taste way better in the patty because of the amazing flavors of the charred, crispier edges!
Great recipe! If I wanted to make these up ahead of time, could I do everything up to cooking them, and then leave them in the fridge a little longer?
Hey Meredith! Yes, you can prepare these in advance and then just leave them in fridge until ready to cook. Let me know if you have any other questions. Hope you love the burgers!
Hi, so I was excited for another cooked quinoa recipe and made these last night. But the texture of the patties was much more wet than just sticky. I even added another cup or so of quinoa hoping to thicken up the “batter” and make sturdier patties. Once cooking them, they browned, but more or less were mushy and could hardly be flipped. I had them a long time in the pan before they were staying together more (so *quite* dark browned). Wondering if an egg whisked in might have helped…
They were still tasty and edible, but more like hash. I just ate the patties for breakfast alongside my eggs, so still a nice breakfast!
I think with oven roasting, the zucchinis just got too wet. Not sure there is a way around that. Maybe I overcooked them, I don’t know. But an edible experiment nonetheless!
Hi Mimi,
I don’t think and egg is what you want to add, I think you probably just want to make patties that are small in size. Think slider size. I am so sorry you had trouble frying them. These are extremely delicate burgers and are easiest to fry when formed into smaller patties. Really sorry you had trouble. I am going to adjust the recipe to make smaller patties. I think this will make it easier for cooking. Thanks so much and I am glad you where still able to enjoy them…but again sorry for the trouble!
These were amazing! But I GRILLED the squashes (3 small zucchini, 3 small yellow summer squash) instead of roasting. I split them in half and slathered the cut half with olive oil, salt and pepper, then grilled on a medium hot gas grill for about 10 minutes fleshside down, then another 5 minutes or so on the other side. This allowed some of the liquid to drain out. And I put them in the fridge for a couple hours before frying in a HOT cast iron pan. They came out great; a little tricky to flip, but otherwise they held together quite well. Also, since it made 10 burgers and we’re only a family of 4, we had them again two nights later and I have to say they were even better after being in the fridge for 2 days. They were firmer and the flavors melded together. So my suggestions to those who had mushy burgers is to grill the squash, make sure you put them in the fridge for a while (even overnight) and use a very hot, well seasoned cast iron pan to cook them. Good luck – these are worth figuring out as the flavor is awesome. And the whipped feta was super yummy too.
This is so awesome! Thanks so much for saying this for everyone else too! I am so happy these were great for you and your family!!!?
What killer veggie burgers, I love the whipped feta!
The feta is A big hit!! I love it to!!
I made these tonight, however I had no success frying them. I did put them in the oven drizzled with a little olive oil and slow baked them for a long time, until they got nice and crispy. When I make them again, I think I’ll bake them in mini patties- like a falafel. Sauce was outstanding, but I added just a wee bit of buttermilk to thin it out. Great flavor, thanks!!
Hey! I am so sorry you had trouble frying them. These are extremely delicate burgers and are easiest to fry when formed into smaller patties. Really sorry you had trouble. I am going to adjust the recipe to make smaller patties. I think this will make it easier for cooking. Thanks so much and I am glad you where still able to enjoy them…but again sorry for the trouble!
Yeah I was going bigger than slider size! Will try that. Anyway, I am eating the leftovers, the cooked burgers taste even better the next day!
Ah thats awesome!! Go leftovers!!
This is perfect for me! I cut out beef and pork a few months back and have been craving burgers for a while. The flavors here are amazing… and that whipped feta? I mean, come on!!
YAY!! So happy you liked them Amanda!! It’s so had to out beef!! So happy my recipe can help!!
Thanks for trying them!! (:
These turned out delicious, if difficult to pan fry. I don’t think I was successful in getting the liquid out of the roasted zucchini and squash, as the patties weren’t even sticky, but were really watery and didn’t want to stay together. Made more of a hash than a patty. Ah well! I’ll try again and see if I can’t get it right next time. The whipped feta though – it’s what dreams are made of. I served my “hash” with the avocado, feta and some pickled red onions and it is certainly tasty. Thanks for the recipe and idea!
Hey Emily! So happy you loved these!! I have heard from a few people that they are tricky to pan fry so here is my tip…I think you probably just want to make patties that are small in size. When you make them smaller, it makes flipping so much easier. Hope that help and again, so happy you loved these! thanks!
Hi Tieghan, lovely recipe as always. I’m struggling to find the yellow summer squash, could you recommend any nice substitutes?
Hey Konrad! Just use and equal amount of zucchini. Hope you love the burgers, thanks!
I was SO excited to make these for my friends for Canada Day! I packed up all the ingredients, got some gorgeous brioche hamburger buns, and we took the whole lot up to the cabin… Only to find, like several other reviewers (oops, should have looked into that earlier), that following the recipe results in something so wet that it can’t be shaped into anything. But! We are a group of voraciously hungry 20-something-year-olds and we would not be deterred. Crushed up Ritz crackers and some hastily made breadcrumbs from toasted end pieces helped bind it together into something we could work with. We still couldn’t shape proper burger-type patties, but managed some very thin ones. With the garlic whipped feta, some lettuce and fresh slices of tomato, they tasted PHENOMENAL! The texture certainly wasn’t burger-like – like another person said, they were quite mushy – but if you don’t think of them as burgers and as just some sort of unique sandwich, they’re good.
Things I’d change: Well, as I like how healthy the original recipe was, crushing up half a box of Ritz crackers in order to make it work would have to go. There has to be some way to drain the water out of the zucchini, which was so incredibly wet. Maybe roasting the zucchini without any olive oil at all, longer and at a lower heat? I have absolutely no idea how I’d take what I made and make it look like the pictures in the recipe. Would love some advice on reducing the amount of liquid!
I was also told by two of my friends that they found the whipped feta spread quite salty, and it thickened up a bit too much. We added a few tablespoons of milk to thin it out and that helped with both of those things (flavour-wise it was perfect for me, but then I’m a salt fiend).
Oh! I also totally forgot the fresh basil, but it tasted fantastic anyways. I’ll try it again with basil sometime in the future if I’ve got the herb around, but I didn’t miss it.
Hey Trista! Ugh, I am horribly sorry for the trouble with these, but so happy you where able to improvise. While I have no issues with the recipe as written, I actually made them again tonight because of all the comments, trying a few new things. New version is up and hopefully a bit more easy to form into patties for people now. Again, so sorry for the trouble. Happy 4th of July!
Hey Tieghan. I’ve made this recipe 3 times now and it always turns out great!
I prefer having burgers in tortilla wraps rather than buns, but buns work great for these. The only change I make is I swap yellow squash with courgette , because I can’t find the yellow squash anywhere 😀
Thanks again for a nice recipe
Hey Konrad. I’m so happy you are loving this recipe and using courgette is awesome as well! Thanks so much! (:
This recipe sounds great! I will try it soon and will let you know. I think my daughter will like them!
Thank you!! Hope you both love the burgers!
Sooo I didn’t have quinoa and made these with lemon herb couscous instead which was DELISH. That whipped feta is also amazing!! The burgers were a litttttle soft (which I expected from the roasted zucchini) but not too mushy as previously mentioned and they held together quite nicely. Really liked this one!
That is awesome! Thanks so much Nadia! I am really happy you loved these! ?
These are amazing! I’ve had one every day for lunch or dinner for a week, I swear. I’m obsessed (which is good because I have 6 zillion more zucchini to use in my garden!). Thank you so much for sharing this recipe. It’s a favorite of mine.
AH!!! Sounds like heaven!!
So happy you like them!!
Thanks Leanne!!
These are amazing! I’ve had one every day for lunch or dinner for a week, I swear. I’m obsessed (which is good because I have 6 zillion more zucchini to use in my garden!). Thank you so much for sharing this recipe. It’s become a favorite of mine.
Hi! I’m gearing up to make these this weekend and was wondering, what if after pulsing the veggies you packed it all into a mesh strainer over the sink and let it strain for an hour or so.. Would that help with the moisture level? I guess we’ll find out!! I’m so excited to make these. Thank you for the recipe 🙂
How did you make out with the rooster? If you only get a 5am wake up consider yourselves lucky. Ours (I’ve had 3 now) all crow at 1 am for some reason. Then from 4 am on……
I am actually just fine with the rooster, he doesn’t wake me up ever, but I do sleep with a fan. Thanks!!
Hi Tieghan!
I want to make these for a work potluck this week (but as sliders!). Do you think they would be tasty served cold or should I opt for something else? I don’t have much outside of an office microwave for reheating.
Thanks!!
Allie
Hi Allie!! Hmm, honestly I am not sure. I love everything hot so it is hard for me to say. I am sure they would still be great cold, but better hot. Totally up to you I think. Let me know if you have any questions. Thank you so much! 🙂 have fun at the pot luck!
Yes, these were really good! The spiced burgers went so well with the cool sauce and cucumbers!
Yay, so happy you liked them! Thanks Angela!
Can’t wait t make these Tieghan. You’re so creative. One question – how much garlic to use in whipped feta? Thanks!
Hi Shannon! It’s 3 cloves of garlic. Let me know if you have questions. Hope you love this burger!
Hi Tieghan, these look delicious, I’m always looking for yummy veggie meals for the family.
One question, we don’t get yellow summer squash here in Germany. I’ve got some growing in the garden, but that will take a bit of time. Can I use just zucchini instead?
Thank you, Anisa
Hi! Does this recipe call for 3 squash AND 3 zucchini? Or is it either/or? The photo and video show only zucchini so I figured I would ask because I really want to make these tonight and I don’t want to screw it up! 🙂
Ok I just read through the instructions again and I’m going to use both! I hope it turns out alright! 🙂
Hope you loved them! 🙂
Hey Erin!! So sorry for the delay…it’s been crazy over here. You can use both yellow squash and zucchini or just one or the other. Just make sure to use a total of 6 squash. Does that make sense? Let me know if you have any questions and I hope you love the burgers!! 🙂
quick question . I’m making these tomorrow was wondering if i could use regular yogurt instead of the greek? or would that be too runny? just making sure so i don’t buy more yogurt lol. thanks!!
Hey Cindy, I think regular yogurt would be a bit too runny. I am sure it would taste fine, but just be runny. Hope you love the burgers! 🙂
The burgers were great. Unfortunately haven’t made the whipped feta yet, i know it would have made them soo much better. But, still delicious. I used a blender (vitamix) and it..failed, haha. But a lil elbow grease and it blended well. The patties didnt fall a part at all either. Kindu blew my mind. I used an assortment of squash from the garden. So thank you so much for these recipes. Always looking for ways to use up summer produce 😀
Haha I’m always a bit blown away that they hold together honestly! But they always do!
So happy you liked them and maybe the whipped feta is for next time!! Thanks Jenna!
Hey! Going to make these tonight, excited! How many zucchini and squash does the recipe use? For some reason I’m confused about whether it’s 3 of each or 1 of each? Thanks!
It is 3 of each. Please let me know if you have any other questions. I hope you love this recipe. Thank you!
I made these today and they were AMAZING.
Had an easy time flipping too. I used 1 less Zucchini though…that might have had something to do with it. I also left the veggies in the oven after I turned it off to let them dry out further. Then I squeezed some liquid out of them (once they cooled) in paper towels. This made the patties easy to form and easy to flip.
Other things I did:
– Chilli instead of Cayenne powder (the heat in chili powder is easier for me to handle)
– 1 extra garlic clove in the burger
– a sprinkle of italian seasoning in the burger for extra herbi-ness
– cooked the Quinoa in vegetable stock
My husband had a second burger it was so good. I will definitely make these again
Sounds amazing Abbie! I am so glad you enjoyed this recipe! Thank you!
I made these veggie burgers for my vegan boyfriend and I last night. I halved the recipe, but didn’t measure the ingredients too carefully, and it turned out really delicious. It seems like these burgers turn out well even if you’re not super careful with the recipe like I was. My boyfriend practically inhaled these and asked me to make them again. The prep work does take planning, but I didn’t find that it was all too time consuming as long as you plan ahead. I made the feta spread for myself and thought it paired perfectly with the zucchini patty. I think I maybe put a bit too much lemon zest in because I didn’t get much from the garlic or dill but luckily it was delicious. This is definitely a “hell yes, make it again!” recipe.
I am so glad the both of you loved this Kayleigh! Thank you so much!
I just made this last night and it was delicious! Especially the whipped feta!! I was wondering though – how long do you think the whipped feta will last in the fridge for? I made extra so was hoping to use it on sandwiches and as a veggie dip over the next several days 🙂
HI! The feta will last at least a week in the fridge. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan ?
Can you grill the burgers instead of cooking them on a stovetop?
Hi Sarah! I don’t recommend grilling these burgers as they are a little delicate and best when pan seared. You can precook the burgers in a skillet and then warm them on the grill before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you have an approximation on how many cups or a weight for the zucchini and squash. The ones from my garden vary hugely in size and makes it difficult to say what a “medium” zucchini is. Thank you
Hey Mike! I don’t have the weight, but it’s about 5-6 cups of chopped squash. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
Husband Approved! Guest Approved! I made these burgers the other night and was pleasantly surprised at how easy and fast they came together for being a veggie burger. The consistency of the “raw” mixture also felt a lot like hamburger meat. But the true test was the taste, and they were delicious! We didn’t try the whipped feta this time but used goat cheese instead. Definitely will repeat this recipe!
So amazing!! I am so glad you all loved this recipe so much! Thank you Brienne! xTieghan
Hey, I love this recipe!
I have one question, which may sound silly but do you need to boil the quinoa before you add it to the food processor with the other ingredients?
Many thanks 🙂
Hi Fabio! The quinoa should be cooked. Is that what you’re asking? Please let me know! xTieghan
Apologies. Ignore my previous message, you stated the quinoa had to be cooked in the ‘Ingredients’ section (argh).
Keep up the good work!
Oh! I am glad you found it! Thank you so much! I hope you love these! xTieghan