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Curried Veggie Burgers with Zucchini, Lentils, and Quinoa

The burger mixture can be made a few days in advance.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Phoebe Lapine


  • Olive oil
  • 1 small onion diced
  • 2 clove garlic minced
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • 1 medium zucchini coarsely grated
  • Sea salt
  • One 15-ounce can chickpeas rinsed and drained
  • One 15-ounce can lentils rinsed and drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro leaves
  • 1 cup cooked quinoa


  1. Preheat the oven to 400 degrees F.
  2. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame. Saute the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and 1/2 teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside.
  3. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and 1/2 teaspoon salt until coarsely pureed.
  4. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping 1/2-cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight.
  5. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet.
  6. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.