Zucchini Veggie Burger

Veggie Burger

These well-seasoned vegan burgers feature zucchini, mushrooms, roasted almonds, and brown rice for a hearty meal. Make a large batch and freeze so you’re never without them!

Makes: 8 120g patties (8 4-ounce patties)

Total Time: 20 Minutes

Difficulty: Intermediate

Ingredients

  • 400 g (3 ) courgette, quartered
  • 2¼ teaspoon salt, divided use
  • 80 g (⅓ cup) chopped shallot
  • 160 g (1 cup) chopped cremini mushrooms
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 garlic clove, peeled
  • 2 teaspoons lemon zest
  • 1 Tablespoon lemon juice
  • 25 g (¼ cup) roasted almonds
  • 300 g (1⅓ cup) brown rice, cooked and cooled
  • 80 g (½ cup + 1 Tablespoon) chickpea flour
  • 3 teaspoons egg substitute
  • 2 Tablespoons warm water
  • 70 ml (¼ cup + ½ Tablespoon) olive oil, for cooking

Directions

  1. Place zucchini into the Vitamix container and secure the lid.
  2. Select Variable 8. Pulse 8 to 10 times, or until evenly chopped, using the tamper to press zucchini toward the blades.
  3. Transfer zucchini to a mixing bowl and season with ¾ teaspoon of salt. Let sit for 5 minutes, then strain through a cloth, pressing as much liquid out of zucchini as possible.
  4. Add shallots and mushrooms to the Vitamix container and secure the lid.
  5. Select Variable 8 and Pulse 4 to 5 times, or until chopped.
  6. Add coriander, cumin, garlic, lemon zest, lemon juice, chopped zucchini, almonds, and rice to the container in the order listed and secure the lid.
  7. Select Variable 6 and Pulse 4 to 5 times, until all ingredients are chopped and combined together.
  8. Transfer to a mixing bowl and add flour. Stir together egg replacer and warm water, and add to the mixing bowl. Use your hands to combine all ingredients.
  9. Form mixture into patties. Place a sauté pan over medium-high heat and add 1 Tablespoon olive oil. Sear each patty for 3 minutes per side. Add oil as needed until all burgers have been cooked.

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