White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

Ingredients:
1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
4. Add zucchini, carrots, flour, and spices. 
5. Mix together well. 
6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
7. Shape into patties using your hands and place on the baking sheet. 
8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
9. Serve on a bun with toppings.

Notes:

• Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
• Serves 2

Eggplant Falafel Burgers

After becoming vegan, I learned so many new ways to make a burger. So many fun and interesting flavors. I was a little wary of this one because of the onion. I had been ruined as a child when a relative would put nearly as many onions in the burgers as meat. They were nasty. I was pleasantly surprised by these. This particular burger comes from Happy Herbivore Meal Mentor.

Ingredients:
1 garlic clove, minced 
¼ small onion 
1 Chinese eggplant, cut into half moons 
¾ cup prepared chickpeas 
1 tbsp tahini 
1½ tsp fresh lemon juice 
½ tsp ground cumin 
½ tsp ground coriander 
6 tbsp breadcrumbs (I used panko)
2 burger buns or tortillas 
Toppings: i.e. lettuce, tomato, hummus, etc per preference

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment. Set aside. 
2. Add onion or garlic and pulse until chopped. 
3. Add eggplant, chickpeas, tahini, lemon, cumin and coriander, and pulse until coarse and the mixture holds together. 
4. Transfer to a mixing bowl and mix in breadcrumbs with your hands. 
5. Form mixture into 2 patties. 
6. Bake 10 minutes and flip if you can. Otherwise wait 5 minutes more. 
7. Once flipped, bake 5-15 minutes more, until warm and toasty. 
8. Place patties on buns and dress with condiments and toppings of choice.

Notes:

• Serves 2
• Per serving (without toppings): 426 calories, 7.9g fat, 73.1g carbs, 15.8g fiber, 9.0g sugars, 17.9g protein
• Buns in this photo were Dave's Killer Bread Million Dollar Buns.
• Pickle on the side.
• You can change out the tahini for hummus in the mixture.

Asian Turkey Burger

This burger comes from Serious Eats. There is a Sriracha mayo (seen on bottom bun) that goes with this. The recipe will be on the Recipe Codex tomorrow. 

Ingredients:

1 1/2 lbs ground turkey, 85% lean
1/2 cup Panko bread crumbs
1/4 cup finely chopped cilantro
3 cloves garlic, minced
2 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
1 teaspoon red pepper flakes

Bibb lettuce
1 tomato, cut into 1/4-inch slices
Hamburger buns

Directions:

1. Mix together all of the ingredients for the burgers in a large bowl until just fully incorporated. 
2. Scoop out about 1/3 lb of the mixture and form into a patty. 
3. Repeat with the remaining meat mixture until all used. 
4. Grill on direct flame over medium-high heat or pan fry over medium-high heat.
1. If you grill, get them well-browned on each side, about 5-7 minutes each.
2. If you pan-fry, use a cast-iron. Heat the cast-iron, then add oil and heat the oil. Once the oil is hot, add the burgers. Let sit initially for 5 minutes or so. Do not burn.
3. Either method, cook until internal temperature is 165 F.
5. Put on grilled bun with lettuce and tomato and other condiments.

Notes:

• Makes about 5 patties.
• Pan frying gives a really nice crust and is the way to go.