Description
These zucchini white bean burgers are a little on the wetter side. For a dryer burger, grate the zucchini by hand and squeeze out the excess moisture through a dish towel or cheese cloth. Puree the beans and combine all the other ingredients in a mixing bowl. Refrigerating the “batter” will help them hold better in the pan. To make these vegan, simply swap the egg for a tablespoon of flax or chia seeds. This recipe is loosely inspired by these White Bean Burgers from Tending the Table.
Ingredients
For the burger patties:
- 2 garlic cloves
- 1 medium zucchini about 1/3 pound
- One 15oz can cannellini beans drained and rinsed
- Zest of 1 lemon
- 1 large egg or 1 tablespoons ground flax seeds
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/3 cup chickpea flour
- 1/4 cup basil
- Coconut oil
For the aioli:
- Click the link above.
To serve:
- 4 burger buns or English muffins toasted
- 1 avocado thinly sliced
- 1 cup Baby arugula leaves or sprouts
Instructions
- Preheat the oven to 400 degrees F.
- 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, until firmer (10 minutes). You can either leave it in the food processor bowl or scrape into a mixing bowl.
- 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 (it will be too wet to use your hands). Allow the burgers to get crusty on the first side before disturbing them, about 3 minutes. Using a flat spatula, carefully flip the burgers onto the second side. They should naturally flatten into more of a patty shape, but feel free to gently shape them with your spatula. Cook for another 2 minutes, until nicely browned on the second side.
- Transfer the burger to a parchment-lined baking sheet and finish in the oven for 10 minutes, or until the burgers are firm and have developed a falafel-esque crust around the sides.
- Meanwhile, make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, garlic, basil and olives. Alternatively, if you have cleaned the food processor bowl, you can whiz these ingredients in there (no mincing of the garlic, basil and olives necessary).
- To serve, slather each bun with the aioli and top with a burger patty. Divided the avocado and sprouts between the sandwiches, and serve immediately.
Notes
These zucchini white bean burgers are a little on the wetter side. For a dryer burger, grate the zucchini by hand and squeeze out the excess moisture through a dish towel or cheese cloth. Puree the beans and combine all the other ingredients in a mixing bowl. Refrigerating the “batter” will help them hold better in the pan. To make these vegan, simply swap the egg for a tablespoon of flax or chia seeds.
This recipe is loosely inspired by these White Bean Burgers from Tending the Table.
- Category: Main