Tropical Veggie Burgers

Rated: 4.5 carrots, cooked
Makes 14 patties

2 cups cooked quinoa*
1 T coconut oil
1/2 onion chopped
2 cloves garlic, minced
1 c varied colors of bell peppers, diced
1 c zucchini, grated
1 mango, diced
1 T ginger, grated
1/2 t crushed red pepper flakes
1/2 Himalayan salt
1 t ground cumin
juice of 2 limes
zest of 1 lime
2 c old-fashioned oats
1 flax seed mixture (mix 1 T flaxseeds with 3 T water and let sit for 10 minutes until thickened. This is the egg substitution.)
1 can chickpeas (garbanzo beans), drained and rinsed
1/2 c chopped cilantro or coriander

In a pan over medium heat, add coconut oil. Saute onions until translucent. Add bell peppers and cook 2 minutes. Add zucchini, mango, ginger, spices, lime juice and zest. Let mixture simmer for a couple minutes to reduce some of the liquid. Garlic is best added at the end and not sauted.

In a large bowl, combine quinoa, oats, flax egg, chickpeas, cilantro and mango mixture and minced garlic. Mix well.

In food processor, process 2/3 of the mixture until smooth. Don’t over process. Stir in remaining mixture.

Cook in pan for about 3 minutes on each side or grill.

Serve on your favorite, healthy burger whole wheat bun, whole wheat pita or favorite green leaf (kale, romaine, collard). Top with grilled pineapple, avocado, homemade ketchup, mango chutney.

Great to freeze. When preparing to freeze, separate burgers with parchment paper or freeze separately in freezer snack bags in order to prevent them sticking together.

*Instructions for cooking quinoa Yields 3 cups of quinoa.

  • 1 cup dry quinoa
  • 2 cups water or veggie broth
  • pinch of salt


  1. Place the quinoa in a mesh strainer, and rinse it very well with clean running water.
  2. After it is thoroughly rinsed, place the quinoa, 2 cups of liquid and salt in a medium-sized saucepan.
  3. Turn the pan on high and bring to a boil.
  4. Once boiling, reduce the heat to medium-low, cover with a tight lid, and allow to simmer for 20 minutes.
  5. When 20 minutes is up, remove pan from the heat and remove the lid. Cover the pan with a dish towel and allow to sit for another 10 minutes.
  6. Once that 10 minutes is up, remove the dish towel and fluff the quinoa with a fork.