This recipe was introduced to me by my friend, Elizabeth, who creates and writes her food blog: Elizabeth’s Little Vegan Kitchen. Together with her husband, Christopher, they came up with this recipe and I think it’s absolutely delicious! I made the burgers last week as per Elizabeth’s instructions, however, I made them into small patties to be stuffed into pitas, because I had some on hand. They turned out really well, yet, as I do with new recipes, I had in mind a couple of changes to suit my tastebuds. A friend who came over to taste-test, agreed that a handful of coriander and a squeeze of lime would enhance the flavours even more. I wanted to add some texture and brought toasted chopped cashews in as a garnish. Along with the alfalfa sprouts, I made a drizzle of 3 Tbsp vegan mayo + 1 Tbsp Dijon. Finally, I made mine gluten free by using quinoa flakes.
The recipe is really easy to pull together and cooks up in no time. These can be served as a burger on a bun, small patties in a pita, or as the main part of your meal with some salad or veg on the side. A quinoa/bean salad, or coconut rice, could also go along well here. If you’re looking to try a new vegan burger, this holds together well and has a great texture once it’s cooked up, however, I wouldn’t recommend it for the barbeque as I think it may slip through the grill.
Spring is in the air, and I can see this as a great addition to your picnic!
Thanks, Elizabeth 🙂
You will need:
- 2 cups finely grated zucchini
- 1 cup quinoa flakes or finely ground oatmeal
- 1 cup finely grated vegan “cheese”
- 1/2 cup finely chopped red onion
- 1/4 cup ground flax seed
- 1/2 cup finely grated firm tofu
- 1/3 cup chopped coriander
- 2 Tbsp vegan mayo
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- 1-2 Tbsp vegetable or coconut oil for frying
- handful of toasted, chopped cashews for garnish
- lime wedges for another layer of flavour
- enough alfalfa sprouts and pita, per person
- From zucchini to salt and pepper, combine everything in a bowl.
- Form into patties – large for burgers, smaller ones if you want to stuff them into a pita. Let these rest about 20 minutes in the fridge so they have time to set before frying.
- On medium, heat the oil in a large frying pan and add the patties. Do not crowd the pan or they’ll be a challenge to flip! Cook for 3-4 minutes per side, and serve.
- Garnish with alfalfa sprouts, toasted chopped cashews, and a squeeze of fresh lime!