Zucchini Veggie Burgers
Ingredients
- 3 Cups Zucchini (Shredded and Post water extraction)
- 1/4 Cup Minced Onion
- 1 Clove Minced Garlic
- 2 Sprigs Fresh Oregano (or 1/2 teaspoon dried)
- 2 Sprigs Fresh Lemon Thyme (1/2 teaspoon dried)
- 1 Large Egg
- 2 Tbsp Flour (Almond, Arrowroot, or whole wheat is fine)
- 1 Tbsp Hemp Seed Hearts (optional its for added nutrients and protein)
- 8 Tsp Sesame Seeds
- 1 Tsp Butter, Ghee, Avocado oil of your choice Seriously, in my Greenpan I don't need more than this amount.
- salt and pepper to taste
Instructions
- Place your shredded zucchini in a bowl (It really depends on the size of your zucchini. Here in the Midwest when we don't see one, it gets really big overnight. So I used 3 medium sized zucchini for this recipe, see the picture above.
- Add 1 teaspoon of salt and set it aside for at least 15 minutes to pull the water out of the squash. Once it has set several minutes, grab handfuls and squeeze out the excess water. Place it in a separate bowl.
- Add the remaining chopped vegetables, herbs, spices, hemp seeds, egg, and flour. NOT the sesame seeds.
- Form your patties the size you like as you are heating your skillet on low (3 -4) Once they are formed sprinkle a teaspoon of sesame seeds on each side.
- Put your oil in the skillet and spread it around with a spatula.
- Place your patties on the skillet to sauté until browned on each side, about 4-5 minutes. Flip them over and cook another 4-5 minutes.
- Once they are done, set them aside on a plate. You can serve this as a side dish, or use them for "buns" like I did. I put sauteed mushrooms and onions with a small slice of mozzarella on it and topped it with microgreens, baby spring mix, and tzatziki sauce. Yum!
Nutrition
Calories: 73kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 25mgSodium: 79mgPotassium: 172mgFiber: 1gSugar: 1gVitamin A: 176IUVitamin C: 9mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!