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mini quinoa bugers

Quinoa Sliders with Green Goddess Aioli

This quinoa burger recipe features crispy vegetarian quinoa-zucchini patties served as mini burgers with an herby green goddess aioli (they're great over a salad, too!).

Course Denisse
Cuisine American
Keyword quinoa burger patty, quinoa burger recipe, vegan burger recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 sliders
Calories 380 kcal
Author Denisse


For the sliders

  • 1/2 cup coarsely grated zucchini
  • 1 egg lightly beaten
  • 1/3 cup quinoa cooked and cooled
  • 1/4 cup plus 2 tbsp. breadcrumbs preferably homemade
  • 2 tablespoons freshly grated parmesan
  • 1 clove garlic grated
  • 1 teaspoon fresh dill chopped
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 6 mini slider buns
  • Cucumber thinly sliced
  • Roma tomato thinly sliced
  • Butter lettuce leaves rinsed and torn

For the green goddess aioli:

  • 3 tbsps assorted fresh herbs such as parsley, basil, dill and chives, finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • 1/4 cup mayonnaise I used Vegenaise
  • 1/2 avocado
  • Salt and freshly ground pepper to taste


  1. Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium-sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, dill, salt and pepper, and stir until just combined. Chill for at least 15 minutes.
  2. While the mixture is chilling, make the aioli: combine all ingredients in a food processor and blend until smooth.
  3. Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add the remaining tablespoon of oil, flip the patties and repeat.
  4. To assemble the sliders, split and toast the brioche buns if desired. Layer one slider patty per bun with cucumber, tomato, lettuce and a dollop of green goddess aioli.

Recipe Notes

I love to make a big batch and have leftovers to pair with a salad for a healthier meal.

Make sure to squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. 

Nobody likes a mushy burger patty! Be gentle when you flip the quinoa burger patties and make sure they have developed a nice crust before trying to move them.