White Bean Zucchini Burgers
White Bean Zucchini Burgers- less than 10 ingredients and 30 minutes is all you need it make these delicious plant-based burgers! (vegan + gluten-free)
If you’re like me then you’ve probably got more zucchini than you know what to do with right now. I feel ya!
My fridge is stocked up and I’ve been working hard trying to come up with new recipes to use all of it up before it goes bad. Naturally, one of the first things I made was veggie burgers. Because we eat them like crazy in the summertime in our house.
Paired with cold watermelon, kombucha and a size of rosemary fries…mmm, mmm! Doesn’t get much better than that.
Usually I like to make large batches of burgers so that I get a lot of meals for my time spent cooking. But I don’t know, I felt like maybe y’all don’t always like huge batches? Let me know your thoughts on this, I’m curious.
So for this recipe, I decided to scale it down to just 4 burgers. Enough for a small family, or a few lunches/dinners for a couple. Similar to my black bean burgers, we’re using the reserved liquid from the can of beans mixed with flour as a binder. I personally love chickpea flour because it works great, is high in protein, and the flavor is subtle. But really any kind of flour will work.
Another plus is that you don’t need a food processor to make them. Just mashing them with a fork does the trick. Then you just have to add the remaining ingredients, stir, and form into patties. Pretty easy!
Served on a toasted bun with vegan mayo, lettuce and tomato, these burgers make for a delicious summer meal.
If you’re looking for a tasty way to use up some zucchini, I hope you’ll give them a try. Enjoy!
White Bean Zucchini Burgers
Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 (15-ounce) can white beans, drained (1 tablespoon reserved liquid)
- 2 tablespoons chickpea flour (or preferred flour)
- 1/2 cup grated zucchini (after squeezed dry, about 1 medium zucchini)
- 1/2 cup panko breadcrumbs (preferably whole grain or gluten-free, if necessary)
- 2 cloves garlic, minced
- 1/2 cup finely chopped red onion
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & black pepper
- extra virgin olive oil for cooking
In a small bowl, pour out 1 tablespoon of the liquid from the can of white beans. Add two tablespoons chickpea flour and 1 tablespoon water. Whisk until smooth.
Drain and rinse the beans then transfer to a large bowl. Using a fork, mash until a mostly chunky texture is achieved.
Place the shredded zucchini in a tea towel (or several paper towels) and wrap up the sides. Squeeze the ball at the bottom until you have most of the liquid out. Transfer the zucchini to the bowl with the beans.
To the bowl, add the breadcrumbs, garlic, red onion, oregano, salt & pepper, and flour mixture. Stir to combine. If the mixture seems a little wet or is not holding together well when pressed between your fingers, add another tablespoon of flour then stir to combine.
Using your hands, shape about 1/2 cup of the mixture at a time into 4 separate patties. Warm a few tablespoons of oil in a large skillet over medium-high heat. Add the patties and cook for about 5 minutes on each side, until light golden brown.
Serve warm on a toasted bun with lettuce, tomato, vegan mayo, and any other desired toppings. Enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!