We usually struggle with trying to preserve all of our summer squash. We can’t eat it fast enough as we harvest it from the garden. This is one of our favorite plant based burger recipes, which we’ve modified from The China Study Quick & Easy Cookbook, by Del Sroufe. We usually double this recipe to make about 24 medium burgers. This isn’t just for zucchini; you can substitute yellow squash, or our favorite, Zephyr squash. These burgers are versatile; you don’t have to eat these only on a bun as a substitute for hamburgers. We sometimes eat them over rice with a cashew cheese sauce, or over a garden salad. Sometimes, I will toast a slice of bread, put one of these burgers on it, and then place a fried egg on top with maybe a little salsa…for breakfast. This recipe will make about a dozen medium burgers.
· 2 medium zucchini (or any other summer squash)
· ½ onion, finely diced (use any kind of onion you prefer)
· 1 ½ cups corn (fresh or frozen)
· ½ large bell pepper, finely diced (use red, yellow, green depending on your preference/availability)
· ½ cup fresh basil leaves, finely chopped (or substitute ¼ cup pesto)
· ½ cup whole wheat flour
· ¼ cup bread crumbs of your preference (e.g. plain, Italian, Panko)
· 1 raw egg (substitute 1 tablespoon flaxseed meal with 3 tablespoons water for vegan recipe)
· 2 cloves garlic, minced
· 1 tsp. Mrs. Dash (or other seasoning blend)
· 1 tsp. baking powder
· ½ tsp. smoked paprika (or substitute ½ chipotle with adobo sauce to taste)
· Salt and pepper to taste
1. Grate the zucchini using the course/large holes of a box grater or food processor. Place the zucchini in a large bowl with the remaining ingredients and mix well.
2. Heat a nonstick skillet or medium heat. I usually use a small amount of butter or oil to help brown the burgers.
3. Form burgers using your clean hands and place them on the heated skillet. Cook them for 4-6 minutes each side.
Note – To freeze for later, line a round pizza pan or cookie sheet with parchment paper. Place cooled burgers on the parchment paper without any overlap and place them in the freezer. After a couple hours, place the frozen burgers in freezer bags or seal them using a vacuum sealer. Place them back in the freezer until ready to thaw and reheat.