Butternut-Zucchini Veggie Burger with Cauliflower Mash and Honey-glazed Carrots
A vegan or not, I am sure you will love these veggie burgers. They are the perfect, protein-packed meatless meals. I served these with cauliflower mash and maple glazed carrots.
Servings: 2
Calories: 519kcal
Ingredients
For the burgers
- 2 cups butternut/pumpkin chopped
- 3/4 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 can drained)
- 1 cup zucchini grated
- 1/2 cup bell pepper very finely chopped
- 1/2 egg or chia/flax egg (scroll down to notes for more info)
- 2 tablespoons flour of your choice (GF if needed)
- 1.5 teaspoon paprika powder
- 1 teaspoon ground cumin
- sea salt to taste
- black pepper to taste
For the mash
- 1 potato chopped
- 2 cups cauliflower florets
- ground nutmeg to taste
- black pepper to taste
- Splash (nut) milk of your choice
For the carrots
- 2-2.5 cups carrot roughly chopped
- sea salt to taste
- black pepper to taste
- 2 tablespoons butter/cooking oil
- 2 tablespoons maple syrup/honey
- 1-1.5 tablespoons raw sugar
- 1/2 lime/lemon juice only (use less when using lemon)
Instructions
- Cook butternut/pumpkin in boiling water until tender. This will take about 10 minutes. Cool under running water.
- Squeeze as much liquid out of the grated zucchini as you can. Use a clean kitchen towel for this. Combine all burger ingredients and mash well to combine. Make into burger patties. Add more flour when too wet, or add water if too dry.
- Cook cauliflower and potatoes until tender. When cooked through, mash with egg (or milk of your choice). Season with pepper and nutmeg to taste.
- Put carrots in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 10 minutes, or until tender. Drain and set aside.
- While mash and carrots are cooking, cook burger patties 5 minutes on each side or until golden brown.
- FYI: you could also cook burger patties in the oven, but start with this first then as it takes about 15 minutes each side. Preheat oven to 350°F or 175°C and line on a baking sheet. Bake for 15 minutes, flip and bake for another 15 minutes.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add lemon juice and gently stir in cooked carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley (optional), if you want.
- Serve burger patties with carrots and mashed potatoes. Garnish with parsley of you like.
Notes
- 1 vegan egg = 1 tbsp chia or flax seeds + 3 tbsp water. Mix and let sit for a few minutes. Use as you would use a normal egg in baked goods.
- The recipe makes 2 small or 1 big burger each. I prefer 2 smaller ones as they are easier to cook without falling apart.
- To save some time in the future you could make a big batch of these and freeze them for later. Line them on a very large baking sheet lined with parchment paper. Cover with wrap and freeze the patties for about 45-60 min. Place in freezer bags. Keep parchment paper between different layers so they don't stick together.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (I also added a quick cooking method in case you forgot to soak the chickpeas overnight)