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Zucchini Veggie Burgers

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  • Author: Katherine Sacks
  • Total Time: 40 mins
  • Yield: 6 1x


Top these homemade zucchini burgers with spicy mayo for a vegetarian meal that’s so much better than frozen patties.


  • 1 clove garlic
  • 1 small onion, finely diced
  • 2 cups grated zucchini, squeezed to remove excess water and packed tightly
  • ½ cup large white beans or garbanzo beans
  • 1 cup cooked millet
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup flax seed meal or garbanzo bean flour
  • 1 tablespoon chopped basil, plus additional for garnish
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 24 tablespoons vegetable oil


  1. In a medium sauté pan over medium heat, sweat the garlic and onion until translucent.
  2. When the mixture is cooked through, turn the heat off and add the zucchini to just warm.
  3. 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.
  4. 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.
  5. 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.
  6. When ready to cook burgers, preheat oven to 350°F.
  7. Heat vegetable oil in a sauté pan over medium heat.
  8. Form six patties with the zucchini mixture.
  9. 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.
  10. 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
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