First with shredding attachment on the food processor, shred the zucchini and place in a colander to drain, and then wring out in paper towels to remove ex-cess moisture.

Second without cleaning bowl of processor, but with the normal blade, pulse the mushrooms in two batches to a fine consistency. Set aside.

Next pulse the shallots and garlic till finely chopped. Set aside.

Dice the bell pepper.

Clean out processor bowl and then pulse the bread slices to make crumbs, set aside.

With the shredding attachment back on, shred/grate enough cheese.

In a large enough sauté pan to hold everything, heat a bit of olive oil, add in gar-lic and shallot mixture, sauté for few minutes till softened.

Add in bell pepper and mix around, sauté for 2 minutes.

Add in mushroom and zucchini and mix fully to incorporate. Cook until the mix-ture looks as if it’s coming together and the mushrooms start to release mois-ture, about 4 minutes. Drain off as much liquid as possible. Transfer mixture to a large bowl and let cool, and drain off more liquid, use a turkey baster to get as much of the extra liquid as possible (see notes below).

In the large bowl mix mushroom mixture with quinoa, green chiles, and cheeses. Set aside to cool a bit.

Season with salt (don’t use a lot of salt as the cheese seems to give the salty flavor) and pepper to taste, you can taste the mixture at this point seeing as you haven’t added the eggs yet.

Once cooled, add in breadcrumbs and lightly beaten eggs. Mix to incorporate and then cover and place in fridge. Let mixture sit in fridge for at least a couple hours, over night is better.

Stir mixture and then form into burgers, I like to make them the same size as I would make a normal burger.

To grill these burgers you will need a grill pan or some sort of pan for your grill because they don’t hold together directly on the grate of a grill. I like to use a bit of olive oil on the pan and over medium high heat grill them 4-5 minutes per side.

Serve with all the normal burger fixings but also they are good with a bit of sautéed spinach!