White Bean Zucchini Burgers
White Bean Zucchini Burgers- less than 10 ingredients and 30 minutes is all you need it make these delicious plant-based burgers! (vegan + gluten-free)
If you’re like me then you’ve probably got more zucchini than you know what to do with right now. I feel ya!
My fridge is stocked up and I’ve been working hard trying to come up with new recipes to use all of it up before it goes bad. Naturally, one of the first things I made was veggie burgers. Because we eat them like crazy in the summertime in our house.
Paired with cold watermelon, kombucha and a size of rosemary fries…mmm, mmm! Doesn’t get much better than that.
Usually I like to make large batches of burgers so that I get a lot of meals for my time spent cooking. But I don’t know, I felt like maybe y’all don’t always like huge batches? Let me know your thoughts on this, I’m curious.
So for this recipe, I decided to scale it down to just 4 burgers. Enough for a small family, or a few lunches/dinners for a couple. Similar to my black bean burgers, we’re using the reserved liquid from the can of beans mixed with flour as a binder. I personally love chickpea flour because it works great, is high in protein, and the flavor is subtle. But really any kind of flour will work.
Another plus is that you don’t need a food processor to make them. Just mashing them with a fork does the trick. Then you just have to add the remaining ingredients, stir, and form into patties. Pretty easy!
Served on a toasted bun with vegan mayo, lettuce and tomato, these burgers make for a delicious summer meal.
If you’re looking for a tasty way to use up some zucchini, I hope you’ll give them a try. Enjoy!
White Bean Zucchini Burgers
Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 (15-ounce) can white beans, drained (1 tablespoon reserved liquid)
- 2 tablespoons chickpea flour (or preferred flour)
- 1/2 cup grated zucchini (after squeezed dry, about 1 medium zucchini)
- 1/2 cup panko breadcrumbs (preferably whole grain or gluten-free, if necessary)
- 2 cloves garlic, minced
- 1/2 cup finely chopped red onion
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & black pepper
- extra virgin olive oil for cooking
In a small bowl, pour out 1 tablespoon of the liquid from the can of white beans. Add two tablespoons chickpea flour and 1 tablespoon water. Whisk until smooth.
Drain and rinse the beans then transfer to a large bowl. Using a fork, mash until a mostly chunky texture is achieved.
Place the shredded zucchini in a tea towel (or several paper towels) and wrap up the sides. Squeeze the ball at the bottom until you have most of the liquid out. Transfer the zucchini to the bowl with the beans.
To the bowl, add the breadcrumbs, garlic, red onion, oregano, salt & pepper, and flour mixture. Stir to combine. If the mixture seems a little wet or is not holding together well when pressed between your fingers, add another tablespoon of flour then stir to combine.
Using your hands, shape about 1/2 cup of the mixture at a time into 4 separate patties. Warm a few tablespoons of oil in a large skillet over medium-high heat. Add the patties and cook for about 5 minutes on each side, until light golden brown.
Serve warm on a toasted bun with lettuce, tomato, vegan mayo, and any other desired toppings. Enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I planted zucchini, but I did it much later than my other plants, so I don’t have any yet. They’re all over the farmer’s market, though, so I think I’ll just have to buy some! I love that this doesn’t need a food processor, since I don’t actually have one!
These sound great and I have all the ingredients! Could you freeze them?
Yes! I would do so before cooking. :)
I just got our first zucchini from my garden this weekend! Perfect timing…these look delicious!
I’ve been using zucchini like crazy so you bet I’m going to try these out! I’d love to make a big batch at once to have some in the freezer for sure — it’s so much more time effective! These look just delicious Sarah. :)
Just made these for lunch. They were easy and delicious. I decided that next time I am making triple the recipe, so I can have more for later. Instead of a burger, I ate mine with greens and rice.
I love the idea to serve them with greens! Thanks for the review, Jeni!
They were soooooo delicious! Not to mention easy!!! I will be doubling the recipe and keeping my fridged stocked with them. I put my patties over fresh baby spinach dressed with cucumber, roma tomato, and some slices of pickles. Myst try!!
Yay! So glad you enjoyed them, Audrey. Thank you for the review! :)
Hi Sarah, I am excited to see your recipe. I do not have zucchini, nor cooked or canned white beans, I don’t want to go out while the Sahara dust is visiting, but I want to substitute pintos & I have 2 great bunches of green onions, I must make this tomorrow. The pintos will have a manual veggie chopper used on them, like everyone had during the 1960s. No food processor needed as you say. I shall report back. Thank you so much for sharing this one, take care…
I’m definitely going to try this recipe lady! I’m a big zucchini fan and haven’t made homemade burgers in awhile. Because my hubby loves to eat leftovers – and eats big portions – I usually don’t have enough leftover when I cook for a full meal for both of us. I’ll make a whole pound of pasta, and by the next day, he’ll have eaten all of the leftovers just for lunch! Ha. For things like burgers, I tend to like to make a smaller batch, so this looks perfect.
These were SO amazingly delicious! I made these for the 4th while everyone else had their beef burgers. YUMMM! I do love that this was a smaller batch – I’m the only one eating these. But it’s also easy enough to double, too.
Thank you again! YUMMMM
I’m so happy you liked them, Den! Thank you for the review. :)
I just tried these and they were delicious!!!!! Easy to make with simple ingredients!!
Yay! So glad you like them. Thanks Christine!
Pingback: Healthy Vegan Zucchini Bread - Making Thyme for Health
I liked these and the patties are large. You can easily make 6 patties from this recipe.
Pingback: 40 HEALTHY & SIMPLE DINNER IDEAS – The Lifestyle Hacks | Food Recipes, Fitness, & DIY
This is, hands down, my go to for vegan burgers. SO yummy! :)
There are so many veggie burgers out there and I must say some are disappointing, but the fact that you came back a year later to post a second raving review has caught my eye, Denise. Thank you for taking the time to write your reviews.
Pingback: The 11 Best Veggie Burger Recipes - Style Motivation
My son and I made these over the weekend. They are delicious but mine turned out too moist. We made a double batch but it made about 15 slider sized burgers. We cooked 4 of them the first night and I froze the rest. I used a gluten free flour blend because that’s what I had on hand. I wonder what I should have done differently? I won’t be able to fry these in a pan, I will need to bake them.
Hi Dana! It’s possible that your zucchini was watery but you could always just add a bit more flour or breadcrumbs to the batter to help absorb the excess moisture. Did you use panko breadcrumbs? They have a sort of toasted texture that keeps them from getting mushy went wet.
Another great recipe! My family loves your Black Bean Burgers but these are so much easier to make. I did swap our the flour mixture for corn meal. Then let the mixture set for about 20-30 min for it to absorb any liquid. Since I was already baking those phenomenal Double Chocolate Peanut Butter cookies, I just put them on a baking sheet lined with parchment paper and stuck them in the oven. I flipped them after 20 minutes. They turned out superior! Nice and crunchy on the outside. Not mushy at all! My husband thought they seemed like a breaded chicken fillet! I made a double batch (6 – 6oz patties and 3 – 7oz) so in the freezer goes the rest for a later quick meal!
Made these tonight. I changed up the spices a bit, I did 1 tsp paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp salt, 1/2 tsp marjoram and 1/4 teaspoon cayenne pepper and then just some black pepper freshly ground on top. Dressed it up with guacamole, veganaise, baby spinach & arugula, tomato and red onion. Thank you for this recipe! So easy and cooks up so well.
This recipe is a win-win! Thanks for sharing it. Do you know if the patties can be made ahead and stored frozen?
Absolutely! I usually freeze prior to cooking with parchment or foil between to keep them from sticking together.
Made this and they were great! I added garlic pepper salt and some Parmesan. I made them small as sliders … really good!
Hi there! We have zuchinni out the ying yang right now! Any ideas or suggestions on baking or grilling these instead? I love the recipe and can’t wait to try!
They might not be firm enough to grill but you could probably bake them! Maybe at 400°F for about 7 mins on each side. Just keep in mind that will dry them out a bit.
Loved them with zucchini! They were delicious and healthy and served with homemade brioche buns! I have a ton of eggplant, can I try it with eggplant?
I’m not sure eggplant would work the same because of the texture. I’ve never tried shredding it but it doesn’t seem like it would shred well. I’m sure it would be delicious if it could be incorporated in a different way though!
Wow! These are fantastic! I had one for dinner and froze the rest. I don’t think they will last very long though! The only changes I made were that I used almond flour (what I had in hand) and I added a cubanelle pepper to used up more veggies from the garden.
Totally love this recipe! I made a few changes, and it turned out great. I added half a green pepper, diced, for some crunch, and ground flaxseed which helped bind it together. Let it sit a few minutes for the flax to thicken
I doubled the recipe and I am glad I did! Also I love how quickly this came together, and that I could mix it by hand the “old fashioned” way.
Pingback: What I eat In A Day As A Teen | Vegan & Healthy – Bookworm
I made some of mine into a crumble and put them warm on top of a salad. Awesome flavor!
Pingback: 15 Best Veggie Burger Recipes – Emilie Eats
Pingback: Hawaiian Chickpea Burgers (Vegan + Gluten-Free) – Emilie Eats
These burgers were great and froze perfect. I added some grated carrot and some turmeric and marsala spices for extra flavour. Thank you for the inspiration. Only another 10lbs of zucchini to use up lol..
These were delicious!! I made it without a bun and added some hummus & arugula to the side! Yummy! One question though- do you know the calories in 1x burger?
I have just made these and they’re sitting in the fridge ready to be cooked for dinner tonight.
I didn’t measure the zucchini, so I think my ‘medium’ zucchini was a ‘bigger’ zucchini. I just added more breadcrumbs. I also added extra spices – cayenne pepper, cumin and a tiny bit of mint and chilli flakes.
I used plain flour and found I needed to add 2 more tablespoons of ‘bean liquid’ to make it smooth.
Can’t wait to cook them later. Thanks for a real easy vegan burger with ‘normal’ ingredients !!
Just fried them. Soft on the inside and crunchy on the outside. Packed with yum flavours!
Pingback: Hawaiian Chickpea Burgers – My Roi List
Pingback: 14 Genius Zucchini Recipes