Summer Veggie Burger
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 3 medium zucchini (1¼ pounds)
  • 4 ounces cremini mushrooms, minced
  • 4 tablespoons olive oil, divided
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 tablespoons cornstarch
  • ½ cup almond butter
  • 1 cup cooked brown rice
  • For garnishes: thinly sliced red onion, thinly sliced zucchini, ripe tomatoes
  1. Grate the zucchini onto a thin kitchen towel. Squeeze as much water from the zucchini as you can without turning the zucchini into mush.
  2. Mix together the zucchini and all ingredients except garnishes. Form into patties that are about 1 inch thick and 4 inches in diameter. Let chill in refrigerator for 2 hours, up to 24 hours.
  3. Cook in a skillet with a little oil over medium heat, until heated through and the patties have a browned crust.
Recipe by Healthy Family Recipes at