13 July 2012

Zucchini Veggie Burgers

Written by  Patrick Horan
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Zucchini veggie burger

with thanks to Mark Bittman's awesome cookbook How to Cook Everything Vegetarian.

Note: a food processor will make this recipe quite easy.


  • olive oil
  • 1 large shallot or 1 small onion, quartered
  • 2 cloves garlic
  • 1 jalapeño, seeded and roughly chopped, or chili flakes
  • cumin, curry powder, cardamom or other dried spices to taste
  • salt and pepper
  • 1 medium zucchini, grated (easier in food processor)
  • 2 ears' worth of corn kernels (2 cups, ish)
  • 8 baby bella mushrooms or equivalent other mushrooms, stems removed and roughly chopped
  • cornmeal
  • all-purpose flour if needed

Heat up a couple tablespoons of olive oil in a large skillet over medium heat. Meanwhile, put the onion, garlic, and jalapeño in the food processor (once you've removed the zucchini!) and pulse until it's all minced and combined. Put in skillet and add plenty of salt and pepper.

Add zucchini and a quarter of the corn to the onion mix. After a minute, add the mushrooms. Meanwhile, put the rest of the corn in a food processor and let it run until the corn becomes paste-like. Keep cooking the zucchini and once all the water is released from the veggies and starts to evaporate, add the corn paste and about half a cup of cornmeal, along with a teaspoon or two of cumin, cardamom, curry, or your other spices. Stir all together and if the cornmeal isn't showing up dry, add a couple tablespoons more. Let the mixture sit for 10 minutes. If it still seems wet, add a little flour to bind it together. Taste and adjust seasoning.

Form patties of whatever size you like, about three quarters of an inch thick, and let them rest for a few minutes. Wipe out your skillet, heat oil in it to medium, and add patties. They should take about five minutes on each side to form a nice brown crust.

Last modified on 02 August 2012
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