Zucchini White Bean Burgers
1 hour 20 mins
These Vegetarian Zucchini White Bean Burgers are loaded with texture and flavor, offering a good source of nutrition without a lot of calories!
Author: Kaylee Pauley
Recipe type: Lunch/Dinner
Cuisine: Veggie Burgers
- ZUCCHINI BURGERS
- 3 small-med zucchini, grated, drained (this is about 1½ cups once drained)
- 4 brussels sprouts
- ½ red onion, diced or grated
- 1 can great northern white beans, rinsed and drained
- 1 ounce feta cheese, crumbled
- 2 tablespoons flaxmeal
- 2 tablespoons chia seeds
- 2 tablespoons almond meal
- 2 tablespoons sunflower kernels
- 1 tablespoon smoked paprika
- ¼ tsp Salt
- ¼ tsp pepper
- SRIRACHA AVOCADO SAUCE
- ½ avocado
- 1 small garlic clove
- 1 tbsp Sriracha sauce
- 1 tsp smoked paprika
- juice of half a lemon
- 2 tbsp vanilla almond milk
- ¼ red bell pepper
- 2 basil leaves, optional
- Choice of buns/slims
- Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, cheese
- Preheat oven to 400 degrees.
- While oven heats, grate zucchini in food processor then put in strainer, salt and let sit for 10 minutes.
- Meanwhile, add red onion and brussels sprouts to food processor, pulse 5-6 times until finely chopped.
- Set chopped onions and brussels sprouts aside and add white beans to food processor. Pulse until nearly pureed.
- Take handfuls of zucchini and squeeze out all water before adding to large bowl.
- Add onions and brussels sprouts to drained zucchini in large bowl, then beans, feta cheese, flaxseed, chia seeds, almond meal, sunflower seeds and seasonings.
- Stir until well combined and thoroughly mixed.
- Place in refrigerator for one hour (or longer).
- Once burger mix has sat for an hour, remove and create 6-8 patties with your hands. (I've had some feedback that people have ended up with seven large patties and having a hard time getting them to cook through without falling apart - I'd suggest keeping the patties on the smaller size, even if it makes more than 6-8. Also if the mixture seems to wet, add additional almond meal or flax to the help with the excessive moisture.)
- Place patties on a wax lined baking sheet (I also sprayed my wax paper with a little coconut oil cooking spray) and bake for 12 minutes. Remove tray, gentle flip patties and bake another 8-10 minutes or until cooked to your liking.
- While the patties bake, add all ingredients for the Sriracha Avocado Sauce to a NutriBullet or food processor and blend until smooth and creamy. Makes 5 servings, 2 tbsp each.
- Assemble your veggie burgers using bun of choice, then top patties with Sriracha Avocado Sauce and whatever toppings you prefer - we used red bell pepper, spinach, and sliced avocado. Enjoy!
Nutrition info is for one of eight patties, and does not include toppings, buns, sauce, etc. as those items will vary based on your selections!
Serving size: 1 patty Calories: 114 Fat: 4.4 Saturated fat: .6 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 14.9 Sugar: 3.1 Sodium: 172.5 Fiber: 6.2 Protein: 7 Cholesterol: .6