The inside of these veggie burgers are soft and fluffy with a crunchy and golden brown exterior, not to mention packed with nutrition and flavor! I could not even fathom drowning these burgers of deliciousness in a bun and other added ingredients. I enjoyed mine plain, and another with a mixture of coconut cream and herbs.
Zucchini and Corn Veggie Burgers [Vegan]
Ingredients
- 6 c shredded zucchini
- 1/4 c chopped green onions
- 1 c sweet corn, frozen or fresh
- 2 c garbanzo bean flour
- 4 c panko breadcrumbs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)
Preparation
- Pre-heat oven to 350 and grease baking sheet with coconut oil
- Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl
- In food processor, process dry ingredients, included seasonings and spices
- Add zucchini juice and process only until combined
- Transfer garbanzo bean mixture into a separate bowl
- Fold in veggies and season to taste, only if more seasoning is needed
- Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc
- Place on greased cookie sheet and drizzle each burger with coconut oil
- Cook for 25 minutes, or until underside is golden brown
- Flip each burger and cook an additional 5-7 minutes until the top is golden brown
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Grain-Free Flour -
Zucchini
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I made these without any oil. I just placed them on big parchment-covered baking sheets at 375 degrees F convection. Same amount of time as the recipe. Came out fabulous and crispy!