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White Bean Veggie Burgers with Zucchini and Corn
Not too dry, and not at all mushy, these patties hold up great without falling apart and are an excellent source of protein and fiber. Consider cooking crumbled and using in a wrap.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 cup cooked white rice
- 2 flax eggs (2 tablespoons flax seed meal + 3 tablespoons water)
- 1 medium zucchini, coarsely grated (about 1 1/2 cups) (packed)
- 1 cup roasted, unsalted cashews
- 1 small white onion, finely diced (about 3/4 cup)
- 1 garlic clove, minced
- 1 tablespoon grape seed or avocado oil, plus more for cooking
- 1 can (15 ounces) white beans (navy, great northern, or cannellini), drained, rinsed, and patted dry
- 1/4 cup frozen corn (preferably fire-roasted), thawed, divided
- 1/3 cup panko bread crumbs
- 2 tablespoons nutritional yeast
- 1/2 cup finely chopped basil, divided
- 1 teaspoon sea salt or smoked salt, divided
- 1 teaspoon ground black pepper, divided
Toppings
- vegan mayo
- lettuce
- avocado
- sliced onion or caramelized onion
- sliced tomato
Instructions
- If your rice isn’t cooked, start with that. Also, make flax egg and set aside.
- Place grated zucchini in a colander over the sink. Lightly salt and allow to drain for about 15 minutes.
- Rinse zucchini and press into the bottom of the colander to remove as much moisture as possible.
- In a large skillet, heat 1 tablespoon oil. Add zucchini and onions. Cook, stirring occasionally, until zucchini begins to soften and become translucent, 6–8 minutes. Add garlic and cook for 1 more minute.
- Remove from heat and allow to cool.
- Place cashews in bowl of food processor. Pulse until the texture is an even, course meal. Transfer to a large mixing bowl.
- Place the beans in the bowl of food processor. Pulse several times until they are chopped up, but not a puree. Transfer to bowl with cashews.
- Place 1/2 of the onion, zucchini mixture, and 1/2 of the corn in to the bowl of the food processor. Pulse until well combined, but (again) do not puree.
- Transfer this mixture, the remainder of the onion, zucchini mixture and and the remainder of the corn to the mixing bowl. Mix all ingredients well.
- Add cooked rice, panko bread crumbs, nutritional yeast, flax egg, chopped basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms.
- If dry, add 1-2 tablespoons avocado oil. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- Divide mixture into 6 – 8 amounts, depending on how big or thick you want your patties. In your hands, roll each section into a ball and flatten into 1/2″- to 1″-thick patties. Cover with plastic and freeze 20 minutes.
- Bring skillet back to medium-high heat using 1 – 2 tablespoons of avocado oil.
- Once skillet is hot, add burgers – only as as many as will comfortably fit in the pan. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side.
- Serve on buns with lettuce, mayo, avocado, onion, sliced tomato and remaining chopped basil.
Notes
Leftovers keep in the refrigerator for 2-3 days.
Photo shows veggie burger with a slice of my favorite vegan sandwich cheese.
Inspiration:
https://www.epicurious.com/recipes/food/views/veggie-burgers-with-zucchini-and-corn