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Zucchini Burgers with Quick Pickles

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Ingredients

Quick Pickles

  • 2/3 cup apple cider vinegar
  • 2/3 cup water
  • 1 tsp red pepper flakes
  • 32 cucumber slices, about 2 small cucumbers

Zucchini Burgers

  • 2 small zucchini, shredded (or 1 large)
  • 1 1/2 cups cooked white beans, or 1 can rinsed and drained
  • 1 cup whole wheat bread crumbs
  • 1 cup cooked brown rice
  • 1/2 cup whole wheat flour
  • 4 garlic cloves
  • 1/2 tsp salt and pepper each
  • 1/2 tsp coriander
  • 1 tsp dried oregano, thyme, and basil each
  • 1 tsp onion powder
  • 2 TBS stone ground mustard
  • 1/4 cup ketchup
  • 1 cup shredded mozzarella cheese
  • 2 eggs, beaten

For serving

  • 8 whole wheat burger buns
  • Ketchup, mustard, etc.

Instructions

Quick Pickles

  1. In a medium sauce pan bring the vinegar, water, and red pepper flakes to a boil. Remove from heat and add cucumber slices. Let sit 30 minutes.

Zucchini Burgers

  1. Place the zucchini shreds in a clean dry kitchen kitchen towel. Squeeze them over the sink until no more moisture will come out.
  2. Mix the zucchini with the remaining burger ingredients. Taste test for salt and spices before you add the egg.
  3. Shape zucchini mixture into 8 patties. Cook patties in a large heavy bottomed skillet over medium heat until golden brown on each side. If they stick, use a little oil in the pan. Their stickiness will depend on how much moisture was still in the zucchini (squeeze it well!).
  4. Serve on buns topped with 4 quick pickles.

Notes

The quick pickles will last in the fridge for about a week. The burgers can be frozen for about 3 months. Wrap individually in plastic wrap. To reheat from frozen, bake in oven at 400°F for 15-20 minutes.

Find it online: https://www.alisonsallspice.com/zucchini-burgers-quick-pickles/