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Zucchini-Almond Veggie Burgers
(recipe, Truman Phelps)
Here’s a burger that—like most veggie burgers—has lots of room for improvisation. Play with the herbs. Grate up a parboiled potato and substitute it for one of the zucchini. Veganize it and use egg replacer instead of egg—or try working in a steamed potato. And then go crazy with the toppings. Here I’ve piled pickled red onions, a cute heirloom tomato, and lettuce on a bun, but there’s no one to stop you from adding cheese, or pico de gallo, or pesto, or bean sprouts. You could also could try these on the grill if you’d like. Just be sure to cook them on a double-layer of foil; the mixture is loose enough that it will fall through the grates.
- 4 small zucchini and/or yellow squash (14-15 ounces total), ends trimmed
- ½ tsp. salt
- ¼ cup almonds, toasted and finely chopped
- 3 Tbsp. minced basil
- 1 Tbsp. flour
- 1 egg, beaten
- ¼ tsp. black pepper
- ¼ cup bread crumbs
- 1 Tbsp. oil
- Preheat the oven (or toaster oven) to 350° F.
- Grate the zucchini on the bias so as to create larger strands, using the large holes of a box grater. Toss with the salt and then leave in a strainer for 15 minutes. Using your hands or by wrapping the zucchini in cheesecloth, squeeze out any excess liquid.
- Combine the zucchini with the almonds, basil, flour, egg, and black pepper. Add the bread crumbs, adding more if the mixture hasn’t become pliable. (It will be a very wet mixture, though.) Shape into 4 patties.
- Heat the oil in an oven-safe sauté pan over a medium flame. Cook the burgers, 2 to 4 minutes per side, until golden brown. Transfer the pan to the oven and cook for 12 to 15 minutes more, until firm.