White Bean & Zucchini Burger | The Jewish Week | Food & Wine

White Bean & Zucchini Burger

White Bean & Zucchini Burger

White Bean & Zucchini Burger (Photographs © The Experiment, 2016)

Makes 6 small burgers

1 hr

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Veggie burgers from a box have always let me down. They usually have a rubbery texture and cardboard taste, which is why I prefer homemade veggie burgers. This recipe is super-easy to make with ingredients that won’t break the bank, and it allows for so many possibilities. Use a bun or lettuce wrap, or do I as do: Eat them as is, topped with a spread such as Dijon mustard and a side of roasted veggies.

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1 small zucchini, chopped

2 cups (360 g) cooked white beans (or one 15-ounce [425 g] can white beans, drained and rinsed)

2 tablespoons diced onion

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon salt (or to taste)

¼ cup (30 g) flaxseed meal

¼ cup (25 g) gluten-free oat flour


1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Add the zucchini and white beans to a food processor and mix for 1 to 2 minutes, until they break down into a coarse texture. You may have to scrape down the sides a few times.

3. Add the diced onion, garlic powder, smoked paprika, and salt and mix for another minute. Next, add the flaxseed meal and the oat flour and mix until everything is incorporated, about 1 minute.

4. Using your hands, form the mixture into small patties and place them on the baking sheet.

5. Bake for 25 to 30 minutes. Let the burgers cool before removing from the baking sheet, about 20 minutes.

6. Serve immediately or refrigerate for later. Store them in an airtight container in the fridge. These should last a couple weeks in the fridge. You can also freeze them for up to 6 months.

Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Photographs © The Experiment, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.  theexperimentpublishing.com

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