A few weeks ago I was shopping at the LPG Biomarkt, kind of like Berlin’s version of Whole Foods, and I picked up a veggie burger mix, thinking it would make a great, healthy dinner with zucchini shredded in. The burgers were tasty, but I realized that they would be much better, and more fun to make, if I skipped the pre-packaged mix and made them from scratch. Homemade is always better in my book.
There’s tons of takes on veggie burgers, and most use beans and some sort of grain as a base. I started with millet, which has become of favorite of mine since my friend Jacquie introduced it to me earlier this year. A whole grain, millet is rich in vitamins and has a slight popcorny flavor that I like. For beans, I chose white beans, but garbanzo work as well. Black and red beans have a more distinct taste, so use those if you want to add more “bean” flavor. But the main key is in working with the zucchini—squeeze as much water from the grated vegetable as possible to avoid a wet texture. You can save the excess zucchini water for zucchini soup or any zucchini recipe that calls for added water. I also added just a touch of baking soda and powder to help give the burgers a fluffy texture.
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Zucchini Veggie Burgers
- Total Time: 40 mins
- Yield: 6 1x
Description
Top these homemade zucchini burgers with spicy mayo for a vegetarian meal that’s so much better than frozen patties.
Ingredients
- 1 clove garlic
- 1 small onion, finely diced
- 2 cups (480 ml) grated zucchini, squeezed to remove excess water and packed tightly
- 1/2 cup (120 ml) large white beans or garbanzo beans
- 1 cup (240 ml) cooked millet
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup (120 ml) flax seed meal or garbanzo bean flour
- 1 tbsp (15 ml) chopped basil, plus additional for garnish
- 1 tsp paprika
- 2 tsp salt
- 2-4 tbsp (30-60 ml) vegetable oil
Instructions
- In a medium sauté pan over medium heat, sweat the garlic and onion until translucent.
- When the mixture is cooked through, turn the heat off and add the zucchini to just warm.
- Place the beans in a large bowl and use a fork to mash until completely broken down. Add the millet and zucchini mixture and stir to combine.
- Sprinkle the baking soda, powder, and flax seed meal or garbanzo flour over the mixture and stir in until well combined. Touch mixture with fingers; it should be wet to the touch and hold together.
- If necessary, add a small amount of the excess zucchini water. When the mixture is the correct texture, stir in the basil, paprika, and salt and adjust seasonings as needed. Place mixture in the refrigerator for at least one hour or overnight.
- When ready to cook burgers, preheat oven to 350°F.
- Heat vegetable oil in a sauté pan over medium heat.
- Form six patties with the zucchini mixture.
- Cook the burgers for five minutes on each side, until medium brown and toasted. Place the pan in the oven and cook burgers for an additional 10 minutes, until heated completely through.
- Serve with pita or on bread with chili-mayo, additional basil, and your favorite burger toppings
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 200
If You Liked This Recipe, You’ll Love These
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- Smokey Sweet Potato and Black Bean Tacos
Frequently Asked Questions
What is millet and why does this recipe use it?
Millet is a whole grain that the author describes as having a slight popcorn-y flavor. It forms the grain base of the burger alongside the mashed beans, and the recipe uses 1 cup of cooked millet. The author started using it after a friend introduced it and found it works especially well in these patties. 
Which beans work best in these veggie burgers?
The recipe calls for ½ cup of large white beans or garbanzo beans as the mildest options. The article notes that garbanzo beans also work well, while black and red beans have a more distinct taste — use those if you want a stronger “bean” flavor in the finished patty.
Why does the burger mixture need to chill before forming patties?
The recipe instructs you to refrigerate the mixture for at least one hour, or overnight, before forming the six patties. Chilling firms up the mixture so the patties hold together when pan-fried for 5 minutes per side and then finished in a 350°F oven for an additional 10 minutes.
What can I do with the water squeezed out of the zucchini?
The article specifically suggests saving the excess zucchini water for zucchini soup or any recipe that calls for added liquid. The recipe uses 2 cups of tightly packed, squeezed zucchini, which releases a significant amount of flavorful water.
