Stacked with fresh greens and a flavorful, homemade green olive-basil aioli, these white bean zucchini burgers are just the refreshing meal with tons of flavor that you need.
To keep you company the rest of summer, I’ve got these incredibly flavorful, summery gluten-free burgers on deck. They were inspired by this delicious-looking version from Tending the Table, but with some green Farmer’s Market vegetables for good measure.
I’ve made these burgers two ways. One involves just throwing all the ingredients into a food processor and pureeing. This burger is on the wetter side—closer to a pancake batter than a burger dough. They’ll still hold together in a pan: just transfer using an ice cream scoop or measuring cup and wait until fully firm on the bottom before flipping and finish in the oven. 
The second way involves a little more effort, but perhaps will make for a more seamless cooking experience: grate the zucchini by hand and squeeze out all the liquid in a cheesecloth or dish towel, then combine with the pureed beans and all the other ingredients in a mixing bowl.
Either way, the patties themselves are rich, garlicky and delicious—like a white bean falafel. And they taste even more decadent with a Mediterranean-inspired aioli that’s packed with green olives and basil.
Enjoy them as part of your weeknight summer routine. And if you come home from the store having forgotten the zucchini or the white beans, don’t freak out. It happens to all of us.
Click here for the aioli recipe.
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White Bean Zucchini Burgers and Green Olive-Basil Aioli
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Flavorful veggie burgers with a vibrant green olive-basil aioli. Perfect for a light and satisfying weeknight meal.
Ingredients
- 2 cloves garlic
- 1/3 lbs (150 g) medium zucchini
- 15 oz (425 g) cannellini beans
- 1 lemon zest
- 1 large egg or 1 tbsp ground flax seeds
- 1 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/3 cups (79 ml) chickpea flour
- 1/4 cups (60 ml) basil
- Coconut oil
- 4 burger buns or English muffins toasted
- 1 avocado thinly sliced
- 1 cups (237 ml) Baby arugula leaves or sprouts
Instructions
- Preheat the oven to 400°F (204°C).
- In a food processor, pulse the garlic and zucchini until roughly chopped. Add the beans, lemon zest, egg, salt, red pepper, flour, and basil. Puree until coarsely combined.
- Transfer the burger mixture to the fridge to chill, uncovered, for 10 minutes.
- Heat a thin layer of coconut oil in a large cast iron skillet.
- Using an ice cream scoop (or a 1/2 cup measure), portion the burger mixture and add the balls directly into the skillet. Allow the burgers to get crusty on the first side for about 3 minutes. Flip the burgers and cook for another 2 minutes, until nicely browned on the second side.
- Transfer the burgers to a parchment-lined baking sheet and bake for 10 minutes, or until firm and with a falafel-esque crust.
- Make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, garlic, basil, and olives. Alternatively, whiz these ingredients in a clean food processor.
- To serve, slather each bun with the aioli and top with a burger patty. Divide the avocado and sprouts between the sandwiches, and serve immediately.
Notes
- For a richer flavor, roast the zucchini before adding it to the food processor.
- If you don’t have chickpea flour, you can substitute with an equal amount of all-purpose flour or almond flour.
- These burgers freeze well! Wrap individual patties tightly in plastic wrap and store in a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 10
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What is the difference between the two methods for making the white bean zucchini burgers?
The first method involves pureeing all the ingredients in a food processor for a wetter batter, while the second method requires grating the zucchini by hand and squeezing out the liquid before mixing, resulting in a firmer patty.
How do I ensure the burgers hold together while cooking?
If you use the wetter batter method, transfer the mixture to the pan with an ice cream scoop and wait until the bottom is fully firm before flipping. For the grated zucchini method, squeezing out excess liquid will help maintain structure.
Can I substitute the green olives in the aioli with another type of olive?
Yes, you can substitute green olives with black olives, but keep in mind that this may change the flavor profile of the aioli slightly.
