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Zucchini Bean Burger

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 burgers

Ingredients
  

Burgers

  • 2 cups (1 19 oz can) kidney beans rinsed and drained
  • 1 cup grated zucchini about 1 medium sized zucchini
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 tsp mushroom soy sauce
  • 1/2 tsp liquid smoke
  • 1/2 tsp salt
  • 1 cup panko bread crumbs
  • 1 tbsp olive oil
  • Burger buns

Red Cabbage Slaw

  • 1 carrot shredded or julienned
  • 4 cup red cabbage thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 3 tbsp rice vinegar
  • 1 tbsp olive oil

Spicy Mayo

  • 1/2 cup plant-based mayo I used Hellmann's Vegan Mayonnaise.
  • 1 tsp ketchup less if you prefer a less sweet sauce, more if you prefer sweeter
  • 1 tbsp hot sauce I used Frank's Red Hot
  • 1/2 tsp chili powder
  • 1 tbsp finely chopped onion

Instructions
 

Burgers

  • Preheat oven to 400°
    Mix all burger ingredients in a large bowl, and smoosh with either your hands, or mash with a potato masher until well combined. The mixture should be a bit sticky, and hold together nicely when formed into balls. If the mix is too wet, add more panko bread crumbs.
  • Form into 4 paties.
  • Heat oven safe cast iron skillet over medium heat and cook burgers for 5 minutes on each side. Place in the oven and and bake for 30 minutes, flipping halfway through cooking time.

Red Cabbage Slaw

  • In a medium bowl, combine all slaw ingredients.

Spicy Mayo

  • In a small dish, combine all ingredients, adjusting to taste.
    For a sweeter sauce, add more ketchup. If you prefer a little extra heat, increase the hot sauce.

Assemble

  • Spread spicy mayo on the bun, add burger patty and top with a generous amount of slaw.
Keyword Bean Burger