Day 257.

I love making burgers with different ingredients and this one has absolutely no “burger” type meat in it. It’s an old recipe that originally used zucchini and tuna to form a burger patty. I swapped in chickpeas for the tuna and decided to add marinara sauce to the toppings to kick up the flavor.

Zucchini Burgers
Adapted from Zucchini Burgers.
Ingredients

  • 2 cups chickpeas, cooked
  • 1 medium zucchini, shredded
  • 1 1/2 cups whole wheat bread cubes
  • 1/2 cup corn, grilled (optional)
  • 1/4 cup onion, chopped
  • 1 egg
  • 2 teaspoons minced onion
  • 1 teaspoons lemon juice
  • 1/2 teaspoon House seasoning (or salt and pepper)
  • Flour for dusting.
  • Cheese and marinara sauce, if desired

Directions
Send chickpeas and zucchini through shredder of food processor. Mix with bread cubes, corn, egg, onion, lemon juice and House seasoning. Form into patties.

Turn patties onto a floured plate, dusting all sides. Grill in a bit of olive oil, about 3 minutes per side. Serve topped with cheese and marinara sauce, if desired.

Print
Zucchini Burgers {Vegetarian}

Serving Size: 4

Zucchini Burgers {Vegetarian}

Ingredients

2 cups chickpeas, cooked
1 medium zucchini, shredded
1 1/2 cups whole wheat bread cubes
1/2 cup corn, grilled (optional)
1/4 cup onion, chopped
1 egg
2 teaspoons minced onion
1 teaspoons lemon juice
1/2 teaspoon House seasoning (or salt and pepper)
Flour for dusting
Cheese and marinara sauce, if desired

Instructions

Send chickpeas and zucchini through shredder of food processor. Mix with bread cubes, corn, egg, onion, lemon juice and House seasoning. Form into patties.

Turn patties onto a floured plate, dusting all sides. Grill in a bit of olive oil, about 3 minutes per side. Serve topped with cheese and marinara sauce, if desired.

Freezing Instructions:

BEFORE grilling, divide among quart freezer bags and freeze. To serve: Thaw. Grill in a bit of olive oil, about 3 minutes per side.

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The Results
Wow. These are fantastic. What a simple, refreshing burger. And the marinara sauce really brings it all together. I absolutely love the crispiness and flavor of this patty and I’ll have to experiment with eggplant in the future. It reminds me a lot of an eggplant parmesan, except crispy through the entire patty instead of just on the outside. Yum.

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.