Sure it is easy to buy veggie burgers frozen from the store, but it is so much more fun to make them at home yourself. It is also nice knowing all of the ingredients that go into them. A lot of store bought veggie burgers can contain a lot of hard to pronounce, questionable ingredients including maltodextrin (an artificial sugar), modified corn starch, soy protein isolate (all usually contain GMO’s), and “natural” flavorings or colors. Kids will love to help out with this one and will enjoy the final product too!
1 cup finely chopped walnuts or pistachios (or a combination)
2 cups coarsely grated zucchini
2 – 15 oz cans red kidney beans, rinsed, drained and mashed
1/2 cup freshly grated Romano cheese
1/2 cup dry bread crumbs (I use gluten-free)
1 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon rice vinegar
Combine the pistachios, zucchini, beans, cheese, bread crumbs, egg, spices and salt. Mix well. Shape into 6 patties. Whisk together the oil and vinegar, and brush both sides of each patty generously with mixture. Patties can then be grilled for 5 to 6 minutes on each side, or cooked in a skillet over medium heat for approximately 5 minutes on each side (until browned). Enjoy!
How to make the veggie burgers vegan:
To make this recipe vegan simply add 1 tablespoon ground flaxseed and 3 tablespoons water to a blender or food processor and process until creamy. Substitute this for the egg. A vegan cheese of choice can be substituted equally for the Romano. If you are unable to find a grated vegan cheese, simply shred the cheese and freeze for approximately 30 minutes. You can then add the shredded cheese to a food processor and process until the cheese is finely ground. Precooked picture below:
Recipe and photos: Michelle