8.14.13 **Update: To re-heat these veggie burgers, heat in the oven to be sure veggie burgers remain moist and fluffy. The microwave makes them chewy and dry.
I have a confession. I have been cooking amazing recipes and not taking photos of them to post on here. Trust me, it was completely unintentional as I was rushing to get everything done before taking all the delicious recipes over to dear friends of my family’s for an Italian dinner feast. The Nonno’s (our dear friends) feel like a second family to me as they are so warm and welcoming to everyone who enters their home. Joe goes above and beyond in the kitchen by baking up his famous pizza (ahh-mazing!) and Cate is the most entertaining and gracious host you can imagine. The least that I could do was bring an appetizer and a few desserts.
Stuffed Mushrooms Recipe?
Torte de la nonna Recipe? (my rendition; basically a flourless lemon + almond cake)
Amaretto Cake Recipe? (chocolate + amaretto + flourless)
Fuhgetaboutit! I didn’t take photos and I’m kicking myself. Although, it gives me the perfect opportunity to make those delicious recipes all over again.
I promise that I am about to make it up to you by giving you a recipe that I actually took photos of, and that I have been meaning to test out for quite a long time. The inspiration came from my Socca Pizza recipe and the use of garbanzo bean flour for the crust. I have never used garbanzo bean flour to make anything other than Socca so I began brainstorming ways to put it to use. I looked in my refrigerator and saw a few organic zucchinis from Trader Joe’s that would have to be tossed in a few days, as well as the green onions that I have been growing on my counter. Behold, zucchini and corn veggie burgers were born.
This recipe came about by just chopping, dropping, and baking. So simple and I can not get over how incredible these little veggie burgers turned out. So amazing that there are only two left which will be part of my lunch tomorrow.
I could not even fathom drowning these burgers of deliciousness in a bun and other added ingredients. I enjoyed mine plain, and another with a mixture of coconut cream and herbs. Seriously, I surprise myself at times with how delicious spur of the moment recipes can turn out to be.
- 6 c shredded zucchini (I use my food processor)
- ¼ c chopped green onions
- 1 c sweet corn, frozen or fresh (I used TJ’s frozen sweet corn and thawed ahead of time)
- 2 c garbanzo bean flour (I use Bob Mill’s)
- 4 c panko breadcrumbs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- 2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)
- Pre-heat oven to 350 and grease baking sheet with coconut oil
- Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl
- In food processor, process dry ingredients, included seasonings and spices
- Add zucchini juice and process only until combined
- Transfer garbanzo bean mixture into a separate bowl
- Fold in veggies and season to taste, only if more seasoning is needed
- Make burgers using a ¼ measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc
- Place on greased cookie sheet and drizzle each burger with coconut oil
- Cook for 25 minutes, or until underside is golden brown
- Flip each burger and cook an additional 5-7 minutes until the top is golden brown
Drain the water from your zucchini:
Combine dry ingredients in food processor:
Fold veggies into the “dough”:
Form into patties (I used a 1/4 cup measure):
Stacked, golden brown, deliciousness!
So fluffy and flavorful inside:
More recipes using garbanzo bean flour that you will enjoy: