Superfood Veggie Burgers

This gluten free and vegan burger recipe is perfect for serving in lettuce wraps, or as a protein-packed salad topper in your favourite buddha bowl!

  • Serves 6
  • 15 mins prep, 25 mins cook 40 mins total
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  • 3 tbsp oil, divided
  • ¾ cup onion, finely chopped
  • 1 cup packed grated carrot
  • 1 cup packed grated zucchini
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano leaves
  • ½ tsp salt
  • ¼ cup pumpkin seeds
  • ¼ cup finely chopped fresh parsley
  • 3 tbsp lemon juice
  • 1 tbsp tahini paste
  • 1 tbsp tamari
  • ½ cup Qi’a Superfood – Original
  • 2 cups cooked organic white kidney beans


  1. Heat 2 tbsp oil in skillet set over medium heat. Add onion, carrot, zucchini, cumin, coriander, oregano, and salt. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are softened.
  2. Stir in pumpkin seeds, parsley, lemon juice, tahini paste, and tamari. Remove from heat and cool slightly. Stir in Qi’a Superfood and beans. Let stand for 10 minutes. Add mixture to food processor; pulse until ground.
  3. Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Divide the mixture into 6 portions. Shape into patties and brush with remaining oil. Bake, turning once, for 18 to 20 minutes or until golden and heated through.


Superfood Veggie Burgers