Zucchini Bean Burgers
With Red Cabbage Slaw And Spicy Mayo
These supremely satisfying, robust and juicy zucchini bean burgers are topped with a tangy slaw and a spicy-sweet mayonnaise. They’re full of goodness, packed with protein, fibre and flavour.
These veggie burgers hit every savory note and are so easy to make! You won’t ever buy a mushy, boring, bland store-bought version ever again.
Not in the mood for a bun? Ditch it and serve over a bed of lettuce! Or, you can make a lettuce ‘bun’ by slicing a head on iceberg lettuce. See my recipe for Roasted Sweet Potato and Black Bean Burgers for a picture.
Zucchini Bean Burger
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.
Zucchini Bean Burgers : Recipe Notes
- Plant-based mayonnaise: This condiment is readily available in most grocery stores and health food stores. Many companies make egg-free mayo, we usually buy either Hellmann’s Vegan or Vegenaise
- Mushroom Soy Sauce: To amp up the umami flavour in the zucchini bean burgers, I used a mushroom soy sauce. We bought it at Walmart, no need to go to a specialty store for this variety of soy sauce!
Looking for other burger recipes?
Check out my Roasted Sweet Potato and Black Bean Burgers or Chickpea Sliders.