Zucchini Burgers
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These Zucchini burgers are delicious.  The recipe may seem a little complicated but it's really not.  Most of the work is done by the food processor.  Just remember that the key to a good forming burger is to try and dry as much moisture as you can from the shredded zucchini.  Enjoy!
Zucchini Burgers
Click Here to Print -
Print
These Zucchini burgers are delicious.  The recipe may seem a little complicated but it's really not.  Most of the work is done by the food processor.  Just remember that the key to a good forming burger is to try and dry as much moisture as you can from the shredded zucchini.  Enjoy!
Servings Prep Time Cook Time
4large patties 30minutes 15minutes
Servings Prep Time
4large patties 30minutes
Cook Time
15minutes
Servings: large patties
Ingredients
  • 3 zucchinis
  • 1 1/2 teaspoons salt
  • 4 tablespoons olive oil
  • 1 cup mushrooms (chopped)
  • 1/3 cup shallots (chopped)
  • 1 garlic (minced)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoons cumin
  • 1/4 cup flour
  • 1/4 cup roasted almonds
  • 1 1/3 cups cooked brown rice cooled
  • Egg substitute equivalent to 2 large eggs
  • 1/2 lemon
  • 1 sliced tomato
  • 1/4 sliced red onion
Units:
Servings: large patties
Ingredients
  • 3 zucchinis
  • 1 1/2 teaspoons salt
  • 4 tablespoons olive oil
  • 1 cup mushrooms (chopped)
  • 1/3 cup shallots (chopped)
  • 1 garlic (minced)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoons cumin
  • 1/4 cup flour
  • 1/4 cup roasted almonds
  • 1 1/3 cups cooked brown rice cooled
  • Egg substitute equivalent to 2 large eggs
  • 1/2 lemon
  • 1 sliced tomato
  • 1/4 sliced red onion
Units:
Instructions
  1. Shred zucchini to make 2 1/2 cups.  Toss in a paper towel lined bowl with 3/4 tsp of salt and let some of the moisture wick out.
  2. Slice the remaining zucchini lengthwise very thin.
  3. In a large frying pan, heat 2 tbsp of oil over medium-high heat.  Add mushrooms, shallots and garlic.  Cook while stirring often.  The mixture should begin to brown in 5 to 6 minutes. When brown, reduce heat to medium.  
  4. Stir in 1/2 tsp salt, pepper, coriander and cumin. Cook for about 1 minute.
  5. Add flour and cook until lightly browned (about 2 to 3 minutes).  Remove from heat.
  6. In a food processor, finely chop almonds.  Then add rice, mushroom mixture and egg substitute and pulse until rice is chopped.  Put in a bowl.
  7. With a paper towel, try and wick away more water from the grated zucchini and add to the rice mixture.  Mix well.
  8. Divide into 4 portions (or whatever size burgers you want)
  9. Toss the zucchini strips in a bowl with 1/8 tsp salt and 1/8 tsp pepper and 1/2 tbsp of oil.  Set aside to marinate.
  10. In the frying pan, add 2 tbsp of oil. 
  11. Make zucchini burger patties and fry turning twice until deep golden brown.
  12. Serve on your favorite bread (I used Ezekiel 4:9 Sprouted Whole Grain English Muffins) or can be served with no bread and just garnish.  Be sure to put the zucchini strips on top.