Zucchini Quinoa Beef Burgers
Sauteed Zucchini Medallions, Broccoli & Clover Sprouts, Feta Oregano Aioli
Memorial Day weekend officially kicks off the summer grilling season. It’s also the time to honor our Fallen while we celebrate our Freedom. It’s a day to balance solemnity with revelry.
In addition to serving great food and drink at our picnic, we hang the U.S. flag, create a patriotic flower bouquet, and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. Before lighting up the grill, we turn on the television to watch the President lay a wreath at the Tomb of the Unknowns, we listen as a lone bugler plays Taps.
With summer on our minds and thinking about balance ~ I thought I would lighten up the burgers with the addition of vegetables, grains, and sprouts. The result was a ground beef burger mixed with loads of shredded zucchini and cooked quinoa, topped with sauteed zucchini medallions and sprouts, plus a flavorful feta aioli. It was surprisingly good and immensely satisfying.
Honoring Those Who Have Laid Down Their Lives
To Defend Our Freedom & Ensure Our Liberty
“The solemn pride that must be yours to have
laid so costly a sacrifice upon the altar of freedom.”
“A nation reveals itself not only by the men it produces,
but also by the men it honors, the men it remembers.”
John F. Kennedy
- 2 lbs. lean ground beef
- 2 c. shredded zucchini
- 2 c. cooked quinoa, room temperature
- 3 T. olive oil
- salt & pepper
Mix all the ingredients together by hand. Form into generous patties.
Feta Oregano Aioli
- feta, crumbled
- dried oregano
- minced garlic
- red chile flakes
In a small bowl, combine all ingredients. Refrigerate until ready to use. (My lower saturated fat version uses Veganaise and Fat Free Feta, and still tastes great).
- olive oil
- salt & pepper
Slice zucchini on an angle to get generous sized medallions. Saute in olive oil until golden brown on both sides. Season with salt & pepper. Remove to paper towels until ready to use.
Rub the burgers with olive oil and grill until just barely no longer pink inside.
Serve the burgers on buns spread with feta oregano aioli. Top with broccoli & clover sprouts and several slices of zucchini medallions.
Zucchini Quinoa Meatballs
Zucchini Quinoa Burgers also make great meatballs. Form the meat mixture into 2″ balls and bake at 400° for about 15 minutes.
For our Memorial Day picnic we reheated them on the grill, served them over homemade salsa roja topped with crumbled feta and chopped cilantro.
At sunrise on Memorial Day, the flag of the United States is raised briskly to the top of the staff and then solemnly lowered to the half-staff position, where it remains only until noon. The half-staff position pays tribute to the men and women who gave their lives in service to our country. Then at noon the flag is raised back to the top of the staff, symbolizing a nation that lives on…
9 thoughts on “Kick Off Summer: Zucchini Quinoa Burgers”
I love this burger Lori Lynn which packs an extra punch of nutrition with the quinoa. My dietician daughter would be extremely happy with me.
Love, love, love – this looks so much better than a cheeseburger with a slice of tomato and a piece of lettuce!
Sounds like a delicious way to add some healthier ingredients and not lose any of the flavor. I need to cook with quinoa more often.
I’m definitely going to make these LL, I just bought some quinoa from T.J.’s. I’m with Joan, so much better than traditional!
Now that a burger even though it’s healthier than most – it’s still one heck of a burger1
Beautiful post, Lori Lynn and a creative take on burgers and meatballs.
I think if I ever visit your home, I may not leave… lol. So beautiful and you also cook amazing dishes. Yeah definitely not leaving. 😉 Love your zucchini quinoa burgers. Healthy choice and very gourmet! YUM!