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!
Zucchini Mushroom Veggie Burgers [Vegan, Gluten-Free]
- 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
- 2 medium-sized onions
- 1-2 large heirloom tomatoes (or other large tomato)
- Lettuce leaves
- Homemade whole grain burger buns (or gluten-free)
- 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
- 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.