SugarDoctor Recipe Homemade veggie burger in a bun with salad

veggie burgers

This veggie burger tastes exactly like the vegetables, grains and seeds from which it is made.  It draws flavour from the mushrooms, zucchini/courgette, quinoa and Parmigiano-Reggiano.


2 portobello mushrooms, stemmed and chopped into small pieces

1 small zucchini/courgette

1/4 cup avocado/coconut oil or other oil with a high smoke point, plus more for drizzling

1 large shallot, minced

1/4 cup finely grated Parmigiano Reggiano

2 cups cooked quinoa

Himalayan salt and freshly ground pepper

1 large free-range, organic egg, lightly beaten

1 and 1/2 cups fresh wholewheat breadcrumbs (or buckwheat flakes if you're gluten-free)

Yoghurt-garlic sauce

6 wholewheat buns, split and toasted, or paleo buns for a gluten-free option

Sliced tomato, red onion and some rocket, to serve


Pulse the mushrooms in a food processor, until more finely chopped. Transfer to a bowl.

Grate zucchini/courgette and drain in kitchen towel. Add to the mushrooms.

Heat 2 tablespoons of oil in a large pan over a medium heat and add the shallot. Cook for about 2 minutes, or until tender.

Add mushrooms and zucchini/courgette and cook also until tender. Transfer to a bowl and add the cheese and quinoa. Season with salt and pepper and allow to cool completely.

Then stir in the egg and breadcrumbs, cover and refrigerate for about 1 hour until firm.

Heat the remaining oil in a large pan over a medium heat. Shape the mixture into six 1-inch-thick patties and cook in batches until golden brown, about 3 minutes each side.

To serve, spread yoghurt garlic sauce onto the buns, top the burgers with sliced red onion and tomato, and sandwich in buns.

Andy’s Sugar Safe® Tips

This quinoa burger tastes delightful with a side of sweet potato discs and a crunchy fresh salad.

More Recipes

Vegan gluten-free lasagna

Caramelised almonds

Vegan gluten-free cherry pie

Search Recipes, tips & nutritional insights

Find Andy Daly at one of London’s leading clinics.