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Zucchini Squash Burgers

Zucchini Squash Burgers recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 21.2
Dietary: Vegan, Vegetarian
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
  • 5 Zucchini (or any other
Directions
  1. 1
    Steam the zucchini (or other summer squash) in a large pot with 1/2 cup water over medium heat for 7 minutes until soft.
  2. 2
    Heat oil in a large skillet over medium heat.
  3. 3
    Add garlic, onions, carrots, and green pepper to the skillet and sauté for 7 minutes until the vegetables are tender.
  4. 4
    Drain the steamed zucchini thoroughly and mash it well in a large bowl.
  5. 5
    Add the sautéed vegetables, tahini, tamari, paprika, oregano, basil, salt, red pepper, sesame seeds, sunflower seed meal, and corn meal to the mashed zucchini.
  6. 6
    Mix until well combined; if the mixture is too wet, add more flour or corn meal until the batter is thick.
  7. 7
    Preheat oven to 375ðF (190ðC) and oil a cookie sheet.
  8. 8
    Use a tablespoon to shape the mixture into patties and place them on the prepared sheet.
  9. 9
    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.

Keywords: zucchini, burger, vegan, vegetarian, tahini, sesame, squash, plant-based, patties, baked, healthy, garlic, onion, carrot, gluten-free, summer, lunch, dinner, sandwich, vegetable
Read it online: https://www.chefs-mate.com/recipe/zucchini-squash-burgers-2/