3/4 cup (1 small) grated zucchini, liquid squeezed out (measured after)
1 medium onion, grated
2 large garlic cloves, crushed
1 cup oat flour (for GF version) or whole grain breadcrumbs (I prefer latter)
11/4 tsp salt
1 tsp cumin
1 tsp chili pepper in adobo sauce, minced (more to taste)
2 to 4 tbsp coconut, avocado or sesame oil, for frying
Instructions
Cook rice as per package instructions.
In the meanwhile, in a large bowl, add beans
and mash with a masher until coarse puree with
some bean chunks forms. It doesn't have to be
smooth, in fact coarser texture means meatier
burger. Add remaining Patty ingredients, except
oil and don't forget rice, and mix with
spatula.
Preheat large skillet on low to medium heat and
swirl a tablespoon or two of oil to coat it
generously. Scoop 1/2 cup Patty mixture and
form into a patty, place on a skillet and
proceed doing the same with remaining mixture.
Fry for 7 to 8 minutes or until crispy and
golden, on each side.
To serve, I usually top desired amount of
patties with a bit of shredded organic cheese,
cover and cook on Low until cheese is melted.
Transfer to a platter. Spread a bit of butter
on each side of a bun, place inside side down
in a skillet and fry until crispy edges appear.
Obviously, place patty on a bun and serve with
toppings.
Serving
Suggestions
Storage Instructions, Refrigerate patties in a glass airtight container for up to 5 days. Freeze cooked or uncooked separated with pieces of parchment
Originally Submitted
6/5/2015
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