Quinoa, Beef and Zucchini Burgers

These burgers mix lean ground beef with grated zucchini and cooked quinoa to create a patty that is moist, flavorful, and holds together well on the grill or in a pan. The zucchini keeps the burgers from drying out, which is a common problem with lean beef, while the quinoa adds a subtle nutty flavor and extra substance to each bite.

A Balanced Macro Profile

Each burger patty has 12g of protein and only 6g of carbohydrates, making these a versatile option that fits into most meal plans. Serve them on a bun with your favorite toppings for a higher carb meal, or wrap them in lettuce with tomato and avocado for a lighter version. The recipe makes 8 patties, so you will have enough for dinner plus leftovers to pack for lunch the next day.

The Zucchini Trick

Squeezing the excess moisture out of the grated zucchini before mixing it into the meat is the most important step in this recipe. If you skip this, the patties will be too wet and will fall apart on the grill. Use a clean kitchen towel or a few layers of paper towel and wring out as much liquid as you can. The result is a burger that stays together during cooking while still being incredibly juicy inside.

These burgers store in the fridge for three to four days and reheat well in a skillet or microwave. You can also freeze the uncooked patties between sheets of parchment paper for up to two months.