ZUCCHINI BEAN BURGER.
This zucchini bean burger is a flavorful variation on a classic American burger. It’s delicious and light, which makes for a perfect summer meal.
Servings: 10 Medium Patties
Calories: 430kcal
Ingredients
Veggie Patties
- 2 cups zucchini, shredded
- 15 .oz can black beans, rinsed & drained
- 1 oz plain goat cheese (optional, vegans can substitute with vegan cheese)
- 2 sweet peppers
- 1 small onion
- 2 garlic Cloves
- 3 Tablespoons grape seed oil
- 1 cup bread crumbs
- 1 egg
- 1 1 handful of fresh cilantro (about 3 Tbs)
- ½ Teaspoon salt or more to taste
- 1 Teaspoon paprika
- 1 Teaspoon Ground Cumin
- ½ Teaspoon black pepper
- 8 brioche Buns (any soft bread is fine)
Instructions
- Shred the Zucchini using the large grates of a grater, squeeze the Zucchini in a cheesecloth or dish towel to remove excess liquid.
- Pulse The pepper, onion, black beans, garlic cloves, cheese and cilantro in a food processor. Pulse about three to four times, just until roughly chopped.
- In a bowl, combine the mix from the food processor, Zucchini, paprika, cumin, salt, and egg.
- Grease your palm with some oil and form a mold with the mix. Place the patties on a lined baking sheet and freeze for about 40 minutes to help the burger hold its shape.
- Heat the oil in a pan, make sure the oil covers the base of your pan. Add the patties, 3 or 4 at a time depending on your pan to allow for even cooking. Cook for 3 to 4 minutes on each side until brown.
- While the veggie Pattie is heating, set aside the buns, and garnishes to build the burger.
- Toast the buns on the grill/pan, so it gets nice and crispy.
- Place the patties on a paper towel to release any excess oil. Build the burger and serve or freeze the patties in a cling wrap for up to 2 months.
Notes
Toppings I used;
- 8 brioche buns (any soft bread is fine)
- 1 medium avocado, sliced
- 8 Swiss cheese slices ( I added this on the veggie patties, one minute before taking off the heat)
- Broccoli salad sprouts (substitutes: lettuce, baby spinach or arugula)
- Tomatoes, sliced
- Onion, sliced (grill the onion for an added flavor)
- Mayo, ketchup, mustard, or barbeque sauce
- Make sure you drain the beans properly, before adding into the food processor. Also, squeeze the shredded zucchini in a kitchen towel to release the water, you don’t want a sloppy pattie.
- When you pulse the vegetables in a food processor, Pulse three to four times, you want the mixture to be roughly chopped and not look like a paste.
- Seasoning the veggie burger is up to you. I have used different seasonings, I’ve found this Weber Kick'n Chicken Seasoning made a significant difference in taste.
- Store the patties in the freezer or in the refrigerator overnight for the burger to hold its shape while grilling.
- Do not move the patties once in the pan, allow to brown per the cooking time provided before flipping it. The more you move the burger, the more chance you have to break it.
- To assemble the burgers: Add a dollop of mayo, avocado, ketchup or mustard on the toasty bun, add greens, veggie patties, tomatoes, onions, avocado slices, more greens if you prefer and enjoy every bite.
Nutrition
Serving: 1 | Calories: 430kcal | Carbohydrates: 49g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 116mg | Sodium: 680mg | Potassium: 291mg | Fiber: 4g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 50mg | Calcium: 89mg | Iron: 2mg
