Zucchini Burger with Apple Coleslaw
Another yummy vegetarian burger served on a sourdough baguette and apple coleslaw.
Servings 2
Calories 609kcal
Ingredients
For zucchini burger
- 3/4 cup cooked chickpeas mashed (1/2 cup dried = 1.5 cup cooked = 1 15 oz can)
- 1 cup zucchini grated
- 1/4 cup red onion finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon peanut butter or almond butter
- 1 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 cup rolled oats (certified GF if needed) (or half panko, half oats)
- 1 tsp ground cumin
- sea salt to taste
- black pepper to taste
- 4 small burger buns or bread rolls of your liking (GF if needed) we used a sourdough baguette
For the coleslaw
- 1/2 cup red cabbage chopped
- 1/2 cup green cabbage chopped
- 1/2 cup carrot grated
- 1 small apple grated (1/2 cup)
For the sauce
- 1 tablespoon plain unsweetened yogurt
- 1 teaspoon Dijon mustard
- 1-2 small pickle finely chopped
- 1 tablespoon extra-virgin olive oil
- sea salt to taste
- black pepper to taste
Instructions
Cook chickpeas (skip when using canned)
- Pre-soak dried chickpeas overnight in water. They can double or triple their size, so make sure to add enough water.
- Place pre-soaked chickpeas in a large pot and cover with several inches of water (I use about 1 quart of water per 1 cup soaked beans). Bring to a boil, then reduce to a simmer. Add salt, if desired, and cook for about 45-60 minutes. Drain in a colander.
For the sauce
- Add all sauce ingredients to a small bowl and whisk until combined. Set aside.
For the coleslaw
- Combine all ingredients in a bowl and toss to combine. Add sauce and mix well to coat. Set aside in the fridge.
For the burger
- Use a clean kitchen towel to squeeze as much liquid out of the grated zucchini as possible. Combine all burger ingredients in a large bowl and mix until well combined.
- Optional: coat burgers with panko or breadcrumbs on both sides.
Then you have 2 cooking options
- Heat cooking oil in a pan over medium heat. Cook burgers for 5 minutes each side or until golden brown.
- Preheat oven to 350°F (or 175°C). Cook on a parchment paper lined baking sheet for 20-30 minutes. Turn after 10-15 minutes.
- Serve each burger on a burger bun or your favorite bread. Top with coleslaw-sauce mixture.
- Optional: serve with simple green salad and extra coleslaw mix on the side.
Notes
- 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 burger patties and freeze them for later. Line uncooked patties 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)
- For more info about sourdough bread, CLICK HERE!
- CLICK HERE FOR BURGER-ONLY RECIPE!