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Shaun’s Classic Veggie Burgers

May 27, 2025 | Recipes

I have been creating these Veggie Burgers for years, they aren’t your typical frozen hockey pucks!  The delicate flavors all come together along with the soft texture make for a delicious pairing with Laurel Glen Rosella Old Vine Rosé. This recipe makes a big batch, you can easily form into patties and wrap in plastic wrap and freeze for all your summer BBQ’s!

Serves 12 approx.

 

INGREDIENTS:

  • 1-pound Cremini mushrooms
  • 2 shallots
  • 4 cloves garlic
  • 2 medium zucchini
  • 1 bell pepper red, diced
  • 1 4oz can diced green chiles
  • 1/2 cup Parmesan cheese grated
  • 1 cup pepper jack cheese grated
  • 4 cups cooked quinoa
  • 3 eggs
  • 5 slices of whole wheat bread pulsed to crumbs.

TO PREPARE:
It’s important to prepare everything so it’s ready when needed.

  1. First with shredding attachment on the food processor, shred the zucchini and place in a colander to drain, and then wring out in paper towels to remove excess moisture.

  2. Second without cleaning bowl of processor, but with the normal blade, pulse the mushrooms in two batches to a fine consistency. Set aside.

  3. Next pulse the shallots and garlic till finely chopped. Set aside.

  4. Clean out processor bowl and then pulse the bread slices to make crumbs, set aside

TO COOK:

  1. In a large sauté pan, heat a bit of olive oil over medium high heat, add in garlic and shallot mixture, sauté for few minutes till softened. Add in bell pepper and mix around, sauté for 2 minutes.
  2. Add in mushroom and zucchini and stir to incorporate. Cook until the mixture looks as if it’s coming together and the mushrooms start to release moisture, about 4 minutes. Drain off as much liquid as possible.
  3. Transfer mixture to a large bowl and let cool and drain off more liquid. Next mix mushroom mixture with quinoa, green chiles, and cheeses, season to taste with salt and pepper to taste.
  4. Once cooled, add in breadcrumbs and lightly beaten eggs. Mix to incorporate and then cover and place in fridge. Let mixture sit in fridge for a couple hours, overnight is better.

TO MAKE BURGERS:

  1. Stir mixture and then form into burgers, I like to make them the same size as I would make a normal burger using a big ice cream scoop.
  2. To grill these burgers, you will need a grill pan or some sort of pan for your grill because they don’t hold together directly on the grate of a grill. I like to use a bit of olive oil on the pan and over medium high heat grill them 4-5 minutes per side.
  3. Serve on a toasted bun with all the normal burger fixings!