Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

We've given the veggie burger a serious upgrade, with browned mushrooms, nuts, and spices in the shredded zucchini patties, and raw zucchini ribbons on top for freshness.

Julia Lee
This Story Originally Appeared On sunset.com

Gallery

Eva Kolenko; Styling: Karen Shinto

Recipe Summary

total:
1 hr 5 mins
Yield:
Makes 4 (serving size: 1 burger)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.

    Advertisement
  • Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.

  • Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.

  • Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.

  • Toss long zucchini strips in a bowl with 1/8 tsp. each salt and pepper and 1/2 tbsp. oil; set aside.

  • Return nonstick frying pan to medium heat and add remaining 2 tbsp. oil. Set 1 portion zucchini mixture at a time on a wide spatula and shape into a 3 1/2-in. patty; slide into pan. Fry patties, turning twice, until deep golden brown and an instant-read thermometer in center reaches 160°, about 15 minutes total. Squeeze a little lemon juice over patties.

  • Spread muffins with mayonnaise. Set patties on muffin bottoms and top with tomato, onion, and a loose pile of zucchini ribbons. Set muffin tops in place.

Nutrition Facts

583 calories; calories from fat 51%; protein 16g; fat 34g; saturated fat 4.8g; carbohydrates 57g; fiber 4.5g; sodium 612mg; cholesterol 110mg.
Advertisement
Advertisement