These Zucchini Squash Burgers offer a delicious twist on the classic patty, perfect for vegan and vegetarian diets. By steaming the zucchini first, you ensure a tender texture that binds beautifully with the aromatic blend of garlic, onions, and carrots. The addition of tahini provides a rich, nutty depth, while sesame seeds and sunflower seed meal add a satisfying crunch and earthy flavor. Spiced with paprika, oregano, and basil, these burgers are packed with Middle-Eastern-inspired warmth. They are an excellent choice for summer barbecues, light lunches, or as a creative side dish. Serve them in buns with fresh lettuce and tomato, or enjoy them alongside a crisp green salad for a wholesome, flavorful meal.
Zucchini Squash Burgers
Description
These Zucchini Squash Burgers offer a delicious twist on the classic patty, perfect for vegan and vegetarian diets. By steaming the zucchini first, you ensure a tender texture that binds beautifully with the aromatic blend of garlic, onions, and carrots. The addition of tahini provides a rich, nutty depth, while sesame seeds and sunflower seed meal add a satisfying crunch and earthy flavor. Spiced with paprika, oregano, and basil, these burgers are packed with Middle-Eastern-inspired warmth. They are an excellent choice for summer barbecues, light lunches, or as a creative side dish. Serve them in buns with fresh lettuce and tomato, or enjoy them alongside a crisp green salad for a wholesome, flavorful meal.Ingredients
Directions
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Steam the zucchini (or other summer squash) in a large pot with 1/2 cup water over medium heat for 7 minutes until soft.
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Heat oil in a large skillet over medium heat.
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Add garlic, onions, carrots, and green pepper to the skillet and sauté for 7 minutes until the vegetables are tender.
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Drain the steamed zucchini thoroughly and mash it well in a large bowl.
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Add the sautéed vegetables, tahini, tamari, paprika, oregano, basil, salt, red pepper, sesame seeds, sunflower seed meal, and corn meal to the mashed zucchini.
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Mix until well combined; if the mixture is too wet, add more flour or corn meal until the batter is thick.
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Preheat oven to 375ðF (190ðC) and oil a cookie sheet.
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Use a tablespoon to shape the mixture into patties and place them on the prepared sheet.
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Bake for 8 minutes, then flip the patties and bake for another 8 minutes until golden brown.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 21.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.2g5%
- Sugars 2.6g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover burgers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
Substitutions: You can use peanut butter instead of tahini for a different nutty flavor. If you prefer, substitute corn meal with all-purpose flour or soy powder.
Tip: Ensure the zucchini is drained well to prevent the patties from becoming too soggy.
