Burger season! I say it’s officially started.
I love making veggie burgers. It’s so fun – you can mix up the base, try out a ton of different flavours, and they’re always tasty AND healthy.
These ones are great because they are so GREEN. They’re packed with healthy zucchini, held together with white beans, and to make them even healthier, I used chia seeds and ground flax instead of bread crumbs to hold them together. They taste fresh and healthy, with a little kick from paprika.
You can make these vegan by leaving out the egg and using a flax egg instead – 1 tbsp ground flax with 2.5 tbsp water. Mix it together and add to the white beans before you put blend them up.
You can eat these on a bun with some veggies and tahini sauce, or you can make your meal even healthier by topping a salad with these little burgesr. Now that’s a good lunch!
1 can white beans (or 2 cups, cooked)
1/4 cup chopped fresh parsley
2 cloves garlic, minced
salt and cracked black pepper
1 tsp paprika
2 tbsp ground flax
2 tbsp chia seeds
1/4 cup tahini
1 clove garlic
2 tbsp water
2 tbsp olive oil
salt and pepper, to taste
Buns, lettuce, other burger fixins
Grate the zucchini into a bowl, and then wrap in several layers of paper towel. Squeeze out as much water as you can, and leave the zucchini, wrapped in paper towel, in a sieve to drain more liquid while you do everything else.
Preheat oven to 400 and line a few baking sheets with parchment paper.
In a food processor, blend beans until they make a paste. Stir in egg/flax egg, parsley, garlic, paprika, salt and pepper, chia seeds and flax. Squeeze zucchini one last time to get out the last bit of liquid, and add to white beans.
Form into patties and roast 12 minutes. Flip, and roast another 8 minute or so.
To make tahini sauce, combine all ingredients in a small bowl.
Serve burgers sauce and any other salad or burger things you like!
These burgers taste so fresh, you’ll be thinking it’s summer already!