This is the fourth little veggie burger I’ve shared with you.
You see, I am obsessed with veggie burgers. I’m talking homemade veggie burgers. Burgers with loads of veggies and beans and spices and flavor. And toppings. Sometimes the toppings make the burger.
But, for the longest time, I was afraid to make veggie burgers! Yes, I was afraid. I thought veggie burger making was reserved for veggie burger gods or something. I don’t know what I was afraid of.
So finally I tried this little veggie burger. Some smashed beans, tons of veggies, and breadcrumbs and egg for binding. Easy and delicious. That is a great basic veggie burger. Then, I got a little more adventurous with this sweet potato burger. I wanted to make a super quick, and also vegan burger. It worked! I love those burgers, with not as many veggies but with tons of delicious sweet potato. And then this corn + pepper burger happened. Because corn and summer and it just seemed right. It is similar to the first one I made, but the corn makes it even more awesome.
This past weekend my parents came to Philly for a little visit (we had so much fun!). We did a little touring of Independence Hall and then we ate at the National Mechanics restaurant. OMG, it was so good. There were so many things on the menu that I wanted to order, I just couldn’t decide. Greg was deciding between the veggie burger and the crab cake sandwich, so I told him that I would order whichever he didn’t and we could try each others. He ordered the veggie burger so I ordered the crab cake sandwich. Our meals came out and I just stared at his burger, in total jealousy.
That thing looked too amazing. Of course, everyone at the table noticed my stare (and shared a laugh) and Greg reassured me that we could really share.
The burger was all veggies and no beans. The veggies were shredded. And it looked messy. It looked messy but tasted delicious. I wanted so badly to recreate it.
So, this was my attempt, and I think it turned out really well. These burgers are awesome! Shredded zucchini and carrots with garlic, broccoli and mushrooms. Some flour and egg and that is it! They are sort of like crispy veggie patties, but I really don’t like the word “patties” so I’ll just stick with burger.
Also, I apologize for the bun-less and topping-less photos, but to be honest, these are so good without buns or toppings! And I know I said above that toppings many times make a burger, but these needed none for me. We ate some of these burgers bun-less and all of them topping-less!
If you love veggie burgers or even if you don’t, I think you will love these. These work great as a burger main dish with sides but would also work great as a side dish. No matter how you have them, I hope that you enjoy!
3 medium zucchini
2 medium carrots
2 cups raw mushrooms
2 cups raw broccoli
1 large garlic clove
1 cup flour
In a food processor, shred the zucchini and carrots. Place in a large bowl and set aside.
Chop the mushrooms and broccoli. In a pan over medium heat, add about 1 tablespoon olive oil. Once hot, add the minced garlic, then the mushrooms and broccoli. Stir around, and cook for several minutes, until the veggies just begin to get soft. Add the broccoli/mushroom mixture to a food processor and pulse several times, just to break the veggies up a bit.
Add the broccoli/mushroom mixture to the bowl with the zucchini and carrots. Also add the flour and eggs. Mix well, to combine.
Add olive oil to a pan over medium-high heat and once hot, add veggies that have been formed into patties. I “pattied” the veggies as I was adding them to the pan, rather than before. Cook about 7 minutes on each side, or until not longer mushy and crispy and nicely browned. I cooked these longer than other veggie burgers just to ensure that all the egg was cooked through.