Try this Black Bean Zucchini Burger recipe, or contribute your own.
- avocado sliced
- 1 tsp cumin
- pickles
- 1 cup brown rice cooked (measured after)
- 2 x 14 oz cans black beans drained & rinsed
- 2 eggs, large
- 3/4 cup (1 small) grated zucchini liquid squeezed out (measured after)
- 1 medium onion grated*
- 2 large garlic cloves crushed*
- 1 cup oat flour (for gf version) or whole grain breadcru
- 11/4 tsp salt***
- 1 tsp chili pepper in adobo sauce minced (more to taste)
- 2 - 4 tbsp coconut avocado or sesame oil for frying
- 9 sprouted whole wheat buns (i like silver hills or
- cheese (i use shredded organic cheddar)
- lettuce (use in place of a bun for low carb versio
- tomato slices
- red onion slices
- ketchup and mustard
- Carbohydrate 158.047488786127 g
- Cholesterol 0 mg
- Fat 5.67852478805395 g
- Fiber 8.46741400705551 g
- Protein 15.9087391040462 g
- Saturated Fat 1.08359094894027 g
- Serving Size 1 1 recipe (357g)
- Sodium 199.269452793834 mg
- Sugar 149.580074779072 g
- Trans Fat 0.609545649325626 g
- Calories 748 calories
Step-by-step
- Cook rice as per package instructions.
- In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. It doesn't have to be smooth, in fact coarser texture means "meatier" burger. Add remaining Patty ingredients (except oil and don't forget rice) and mix with spatula.
- Preheat large skillet on low - medium heat and swirl a tablespoon or two of oil to coat it generously. Scoop 1/2 cup Patty mixture and form into a patty, place on a skillet and proceed doing the same with remaining mixture. Fry for 7 - 8 minutes or until crispy and golden, on each side.
- To serve, I usually top desired amount of patties with a bit of shredded organic cheese, cover and cook on Low until cheese is melted. Transfer to a platter. Spread a bit of butter on each side of a bun, place inside side down in a skillet and fry until crispy edges appear. Obviously, place patty on a bun and serve with toppings.
Swapping oat flour for traditional breadcrumbs changes the structural integrity of these patties by altering how the moisture binds during the resting phase. Vegetable patties rely on precise execution to avoid crumbling in the skillet. Successful preparation requires strict attention to moisture extraction and heat management.
- Grate the zucchini on the large holes of a box grater, then press it firmly inside a clean linen kitchen towel to extract excess water; residual vegetable liquid prevents proper binding.
- Mash the black beans until a coarse puree forms rather than a smooth paste, leaving intact pieces that contribute a firmer bite.
- Cook the patties over low-medium heat for seven to eight minutes per side to develop a golden crust without scorching the exterior before the interior heats through.
- Toast the buns cut-side down in a dry skillet for 60 seconds after wiping out excess oil to create a moisture barrier against the toppings.
Proper ingredient prep ensures structural stability from the mixing bowl to the plate. Temperature control during frying dictates the final crispness of the exterior crust.
