It’s the last of the “yummy” zucchini before the go out of season. Bummer. I decided to whip up these burgers for Labor Day. They were easy and really yummy. I love these burgers because they are high in fiber, iron, B6, vitamin A and a ton of other important nutrients.
The key to veggie burgers that stick together is getting the ingredients rid of access water and not touching them!
2 yellow summer squash
1/4 cup of nutritional yeast
1/2 cup of bread crumbs
2 tablespoons of cumin
3 cloves of garlic
2 tablespoons of smoked paprika
salt and pepper to taste
1 tbsp sesame oil
- Preheat your oven to 350. Then chop up squash and zucchini. Blend them in your blender for 30 seconds. Take mixture out and drain it when a cheese cloth. Add to a bowl with nutritional yeast, bread crumbs, cumin, minced garlic, lemon zest and sesame oil. Mix with your hands.
- Cup the mixture into small burger sized patties. If it’s super dry, at a touch (and I mean a touch) of olive oil or you can use hummus. Sprinkle on some chia seeds, flax seed or sesame seeds for extra crunch.
- Spray a non stick pan with oil. Place the patties on the pan. Depending on the size you can have sliders (cook for shorter time) or you can have big burgers. Place them in the oven and cook for 15-20 mins. DO NOT TOUCH THEM. When the top side is brown and the edges a
- Flip, carefully. Place back in the oven for 15-20 mins. Add your favorite veggies and try to use a bun alternative. Lettuce, sandwich thins, or portobello mushrooms work great as buns!
- Top with hummus, roasted peppers, kale and a little salsa.