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Zucchini Mushroom Veggie Burgers
[Vegan, Gluten-Free]

Author Bio

Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find... Read More

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A stack of two hearty Zucchini Mushroom Veggie Burgers on toasted whole grain buns, layered with fresh lettuce, sliced heirloom tomato, and sweet caramelized onions, with a side of herb mayonnaise.

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Zucchini Mushroom Veggie Burgers [Vegan, Gluten-Free]

Dairy Free

These burgers are the real deal! The zucchini adds juicy moisture and the mushrooms give a hearty bite – these are veggie burgers that will stand up to anything else at a cookout!

Ingredients You Need for Zucchini Mushroom Veggie Burgers [Vegan, Gluten-Free]

Burger Ingredients:

1/2 cup diced red bell pepper
2 cups raw scallions
1 1/2 cup zucchini/mushroom puree (approximately 2 medium-sized zucchini and 8-10 button "white" mushrooms)
1/2 cup toasted buckwheat groats
1 cup cooked long grain brown rice (or whatever grain you like)
1/2 cup almond meal (or other nut meal, walnut or pecan would probably work)
2 cups cannellini/white beans

Burger Toppings:

2 medium-sized onions
1-2 large heirloom tomatoes (or other large tomato)
Lettuce leaves

Burger Buns:

Homemade whole grain burger buns (or gluten-free)

Herb Mayonnaise:

1/3 cup vegan mayonnaise
1/4-1/2 lemon, juiced (depending on how juicy your lemon is)
1 teaspoon dried tarragon
1 teaspoon dried chives
Pinch salt

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How to Prepare Zucchini Mushroom Veggie Burgers [Vegan, Gluten-Free]

Preheat your oven to 350°F.
Cook your long grain rice as per instructions.
Slice your zucchini and mushrooms and lay out on a baking sheet. Spray with olive oil and toss with salt. Bake for about 30 minutes, until the mushrooms and zucchini are soft and fragrant.
While that is baking, slice your scallions and bell pepper and sauté with oil and salt.
Rinse, pick through, and toast your buckwheat groats over medium heat on a skillet until they brown, 5-10 minutes.
Slice your onion super thin and sauté until caramelized. These will be used on top of your burger. You could also use raw onion instead.
Measure out your beans without their liquid. If using canned, drain and rinse.
In a mini food processor, blend your zucchini and mushrooms together to form a thick paste.
In large a bowl, combine the zucchini-mushroom mix with the rest of your burger ingredients and blend well with your hands, making sure to evenly incorporate all of the ingredients.
Now form your mixture into patties. Make them into whatever size you wish.
Preheat a skillet with oil and let it get really hot. You want the burgers to sizzle when they hit the pan so you get a nicely browned and crisp outer crust. Turn skillet temperature to medium once the outer crust has had time to form. Cook for 5-7 minutes. Spray the uncooked side of your burgers with olive oil before flipping. Cook for another 5-7 minutes until the burgers are hot and have formed a nice crust. Be careful when flipping so that the burger does not fall apart.
Slice your tomato and toast your buns while the burgers cook.
For the herb mayonnaise, combine all of the ingredients and stir until all of the lemon juice has been well incorporated. Taste and adjust as necessary.
Spread mayonnaise on your toasted bun and layer burger with tomato, caramelized onions, and lettuce.