Zucchini Burger
Bite into a tasty burger made from fresh zucchini from your garden or favorite grocery store.
Servings: 18
Ingredients
- 3/4 cup cornmeal
- 1/3 cup garbanzo flour sometimes called besan
- 1/4 cup all purpose whole wheat flour
- 2 T cornstarch
- 2 T ground flaxseed in 6 tablespoons of warm water
- 1/2 tsp salt
- 1 tsp dried basil
- 1 tsp rubbed sage
- 1/2 cup minced onion
- 2-3 cloves garlic crushed
- 1 1/2 cups shredded zucchini
- 1 1/2 cups corn or a 15 ounce can
- 1 cup water or plant-based milk soy or almond
- 1/2 cup quick oats or whole wheat bread crumbs
Instructions
- Mix all the dry ingredients together except for the flaxseed mixture and the oats (or bread crumbs). Shred the zucchini in your food processor or with a hand grater. Heat a non-stick griddle on medium-low heat. Mince the onion and garlic and saute' in the griddle til soft. Add a tablespoon of water at a time to prevent from sticking, if needed.
- Stir the water or milk into the dry ingredients. Add the flaxseed mixture and mix well. Add the corn, zucchini, onion, garlic. Stir in enough oats or bread crumbs to make a stiff batter. You may need to add more than is listed above. The oats/bread crumbs act as a binder to prevent the fritters from falling apart.
- Form patties with the batter. On a non-stick griddle, cook about 5 minutes on each side until brown. Flip when the fritters look dry around the edges.
- CHEF'S NOTE: You can also use cornflake crumbs in place of quick oats or bread crumbs. Any one of these will help bind the burger ingredients together. The burgers are great served with tomato sauce, a vegan mayo, or gravy. Check out our topping recipes under Spreads and Sauces.
Notes
CHEF'S NOTES: You can substitute a cup of chopped mushrooms in place of the whole corn. It will also provide some good texture to the burger and a delicious flavor. Mushrooms are a great option for revving up the immune system as well.