1. In a food processor, pulse the shredded zucchini and shredded carrots, until crumbly. Transfer to a bowl. Set aside.
2. Then pulse the mushrooms in the food processor until they are crumbly. You can transfer them over to the bowl of zucchini and carrots.
3. In a fry pan, heat up some oil, then cook onions and garlic until translucent (about 5 minutes).
4. Then add the mix of mushrooms, zucchini, and carrots to the fry pan with the onions and garlic. Cook until all the liquid disappears. About 10-15 minutes.
5. While the mixture cooks, pulse the chickpeas in the food processor until they are crumbly.
6. In a bowl, mix together bread crumbs and egg, then add the chickpea mix. Combine.
7. Add mushroom mix to the breadcrumb/chickpea mix. Add salt and pepper. Combine.
8. Add the cooked quinoa. Combine.
9. Refrigerate mix for about 1 hour.

After the mix is done cooling:

1. Shape the quinoa mixture into patties.
2. Heat up about 2 – 3 tbsp of oil in a clean frying pan.
3. Cook the patties in the frying pan for about 4-5 minutes on each side.
4. Serve on buns with tzatziki sauce, and all of your favourite burger trimmings: lettuce, tomato, onions.
5. Options: Or wrap up in a whole wheat tortilla with the tzatziki sauce and trimmings.