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Zucchini Bean Burger

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

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

Method
 

Burgers
  1. 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.
  2. Form into 4 paties.
  3. 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
  1. In a medium bowl, combine all slaw ingredients.
Spicy Mayo
  1. 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
  1. Spread spicy mayo on the bun, add burger patty and top with a generous amount of slaw.