Ingredients:

  • 1 cup (150g) cooked quinoa
  • 1 cup (150g) finely chopped mushrooms (button or cremini)
  • 1 cup (150g) grated zucchini (squeeze excess moisture)
  • 1/2 cup (75g) finely chopped red bell pepper
  • 1/2 cup (50g) breadcrumbs (preferably whole wheat)
  • 1/4 cup (60ml) tahini or nut butter
  • 1 large egg (or flax egg for vegan)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 12 mini burger buns (whole grain)

Instructions:

  1. Chop veggies finely and set aside. Cook quinoa according to package instructions, if not pre-cooked.
  2. In a large bowl, combine cooked quinoa, mushrooms, zucchini, bell pepper, garlic, tahini, and spices. Stir in breadcrumbs and egg (or flax egg) until fully blended. Season with salt and pepper.
  3. Cover the bowl and refrigerate for 30 minutes to help the sliders hold their shape.
  4. Shape the mixture into small patties (about 2 inches wide).
  5. Heat oil in a frying pan over medium heat. Fry patties in batches for 3-4 minutes on each side until golden brown.
  6. Place each patty on a mini bun and top with desired toppings.
  7. Serve warm with side dishes as desired.