How To Make Veggie Burgers With Zucchini and Corn - Homemade Recipe

Jump to Recipe

Accept you ever recall of how to make veggie burgers at domicile? This salubrious recipe is full of fresh summer flavour and is perfect for a backyard charcoal-broil. Summer meals sense of taste so much ameliorate when they are served in burger form. There is something so succulent about food that is served between ii buns and loaded with all the best condiments and toppings. Bring on the summer barbecue flavor.

These veggie burgers with zucchini and corn are a great recipe when you are looking for something fresh, delicious, and full of flavor. Since these veggie burgers are made of veggies, nosotros take a lot of opportunities to infuse them with flavor. For a summertime-y fresh veggie burger recipe, we apply sweet corn and zucchini. All my gardeners out there most likely accept zucchini coming out of their ears! This recipe is a great manner to use it upwardly.

Not only practice zucchini and corn add bang-up flavor, just they besides add in a major punch of nutrition!

Zucchini is a summer squash that contains a lot of trace minerals that you might not be getting elsewhere in your nutrition. It contains copper, zinc, and iron which support many of our actual functions. Copper is needed to manufacture collagen, a vital component for healthy wrinkle-free skin and healthy bones. Zinc is needed to balance hormone levels and is necessary for proper thyroid function. Iron plays a major role in our energy levels and metabolism.

Corn is a staple in traditional South American diets. These populations who depended on corn equally their main energy source lived long salubrious lives, no doubt, in part to this crop. Corn is a carbohydrate that is slowly digesting, in part, due to its high fiber content. This means that corn is a steady source of free energy over a period of hours and won't spike our claret carbohydrate levels like refined carbs. Corn can lower cholesterol levels, regulate blood carbohydrate levels, and fifty-fifty help manages diabetes.

When making these veggie burgers with zucchini and corn there is one tip you demand to follow and then that they turn out perfect every fourth dimension.

Corn and zucchini both contain a lot of water. This h2o has the potential to make our burgers soggy and mushy; not exactly what nosotros are going for. Nosotros merely need to remove the excess water from these ii veggies, and our burgers will exist toothsome and will agree together every fourth dimension.

For the zucchini, we shred it then toss it with salt. Then, let this sit down for about twenty minutes. The salt will help to draw out extra wet from the zucchini. So, just give it a practiced clasp to wring out whatever water and our zucchini is ready to get!

For the corn, I recommend using defrosted frozen. When the corn is frozen, the cell walls are ruptured during this procedure. When you let the corn defrost, this h2o will and so com out of the corn as it comes dorsum to room temperature. If you lot are looking to defrost quickly, just rinse the frozen corn under hot water until defrosted. Just be sure to dry out the corn well before adding it to the burger batter.

Ingredients to brand the homemade veggie burgers:

• 2 zucchinis
• 1 (15) oz. tin can of garbanzo beans, drained and rinsed
• 1 loving cup shelled pumpkin seeds (as well chosen pepitas)
• 1/2 onion, roughly chopped
• 1/2 loving cup quick oats (gluten free if needed)
• one/2 cup garbanzo bean flour
• 1/3 cup evidently or garlic hummus
• ane/four cup ground flaxseeds
• three cloves garlic, roughly chopped
• iii tablespoons freshly squeezed lemon juice
• ane 1/two teaspoon salt, separated
• 1/2 teaspoon pepper
• ane cup frozen corn, defrosted and patted dry

Directions to cook the veggie burgers with zucchini and corn:

1. Preheat the oven to 400 degrees. Line a large blistering tray with parchment paper and set bated.

2. Add the flaxseeds and 1/iv cup water to a bowl and whisk to combine well. Set aside to allow the mixture to thicken.

3. Directions, cutting off the ends of the zucchini. Grate the zucchini using a box grater or the grater attachment on your nutrient processor. Add to a bowl.

4. Add together 1/two teaspoon of the common salt to the grated zucchini and toss to combine. Add the zucchini to a strainer and place that on summit of a basin. Prepare bated.

5. Add the garbanzo beans, pumpkin seeds, onion, oats, garbanzo bean flour, hummus, flaxseed and h2o mixture, garlic, lemon juice, remaining salt, and pepper to a nutrient processor fitted with an Southward blade. Process until the mixture forms a smooth batter. Transfer to a basin.

6. Take the grated zucchini however in the colander and press it firmly against the mesh to remove whatever excess water. Repeat until there is no more than h2o running off the zucchini. Add the zucchini and corn to the burger batter and stir to combine.

7. Course the batter into uniform burgers. Place them on the baking sail and bake for twenty minutes. Flip the burgers and bake for another twenty.

8. Let the burgers to cool for x minutes before serving. Serve on a bun with desired toppings.

Determination

These bootleg veggie burgers are a institute-based burger recipe that is total of fresh corn and zucchini flavor. They are the perfect summer barbecue recipe that will please the whole family unit, and provide them with a ton of nutrients! With just a few short steps and a few tips, your veggie burgers will turn out perfect every fourth dimension.

Prep Time twenty minutes

Cook Time 40 minutes

Total Fourth dimension i hour

Ingredients

• 2 zucchinis
• one (15) oz. tin can of garbanzo beans, drained and rinsed
• 1 cup shelled pumpkin seeds (also called pepitas)
• one/2 onion, roughly chopped
• 1/ii cup quick oats (gluten gratis if needed)
• 1/2 cup garbanzo bean flour
• 1/iii cup plain or garlic hummus
• 1/iv loving cup ground flaxseeds
• 3 cloves garlic, roughly chopped
• iii tablespoons freshly squeezed lemon juice
• 1 ane/2 teaspoon salt, separated
• 1/ii teaspoon pepper
• one cup frozen corn, defrosted and patted dry out

Instructions

1. Preheat the oven to 400 degrees. Line a big blistering tray with parchment paper and gear up aside.
2. Add together the flaxseeds and i/4 loving cup h2o to a bowl and whisk to combine well. Fix aside to permit the mixture to thicken.
3. Cut off the ends of the zucchini. Grate the zucchini using a box grater or the grater attachment on your food processor. Add to a bowl.
4. Add one/2 teaspoon of the salt to the grated zucchini and toss to combine. Add together the zucchini to a strainer and identify that on superlative of a bowl. Set up aside.
5. Add the garbanzo beans, pumpkin seeds, onion, oats, garbanzo bean flour, hummus, flaxseed and water mixture, garlic, lemon juice, remaining salt, and pepper to a food processor fitted with an S blade. Process until the mixture forms a shine batter. Transfer to a bowl.
6. Take the grated zucchini nonetheless in the colander and printing it firmly against the mesh to remove any excess water. Repeat until at that place is no more water running off the zucchini. Add the zucchini and corn to the burger concoction and stir to combine.
7. Form the batter into uniform burgers. Identify them on the baking sheet and bake for 20 minutes. Flip the burgers and broil for some other twenty.
8. Let the burgers to cool for 10 minutes earlier serving. Serve on a bun with desired toppings.

Nutrition Information:

Yield:

ii

Serving Size:

ane
Amount Per Serving: Calories: 715 Total Fat: 37g Saturated Fatty: 6g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 0mg Sodium: 1886mg Carbohydrates: 73g Fiber: 17g Carbohydrate: 13g Protein: 35g

herbertbutiou.blogspot.com

Source: https://www.diys.com/zucchini-corn-veggie-burgers/