This healthy zucchini bean Burger is quick and easy to put together and it's perfect for game day or as a healthy alternative to classic beef burgers.

This veggie bean burger is a flavorful variation on a classic American burger. It’s delicious and light, which makes for a perfect summer meal. Veggie patties are a healthier option from the typical ground beef patties and an ideal substitute for vegetarians.

One of the many reasons I’ve come to like veggie burgers is because of its versatility.

You can add a handful of vegetables, nuts, grains, legumes and lots more. I’ve made veggie burgers using carrots, peppers, quinoa, walnuts, broccoli, spinach, mushrooms, chickpeas, kidney beans, rice, black beans, green beans, rolled oats, the list is endless! Have fun with it and figure out what works for you.

To make this Zucchini Bean Patties, you’ll need;

Zucchini, shredded
Black beans, rinsed & drained
Plain goat cheese
Sweet peppers
Small onion
Garlic Cloves
Grapeseed oil
Bread crumbs
Egg
Cilantro (about 3 Tbs)
Salt or more to taste
Paprika
Cumin
Black pepper
Brioche Buns

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

How to make Zucchini Bean Burger

Shred the zucchini using the large part 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 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.

Cook’s tips:

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.

There you have it, friends! Easy zucchini bean burger for a quick weeknight meal or game day chow down. Have fun making this burger and please, enjoy every bite.

Did you make this healthy zucchini bean burger? Join in the fun! Share it with us on Facebook or Instagram using the hashtag worldlytreat (#worldlytreat). I would love to see what you made. Don’t forget to PIN this recipe for later!

Are you a fan of veggie burgers, or are you team “beef burger” forever? Share in the comments below.

If this recipe excites you, you need to try this delicious herbed compound butter recipe which by the way would make for a perfect spread on those toasty buns and this nutty, crunchy chicken salad.

Peace & Love,

Maureen.

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