Zucchini + Corn Veggie Burgers

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. :P

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.

5.0 from 1 reviews
Zucchini + Corn Veggie Burgers
Recipe type: Main DIsh
Prep time: 
Cook time: 
Total time: 
The inside of these veggie burgers is soft and fluffy with a crunchy and golden brown exterior, not to mention packed with nutrition and flavor!
  • 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)
  1. Pre-heat oven to 350 and grease baking sheet with coconut oil
  2. 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
  3. In food processor, process dry ingredients, included seasonings and spices
  4. Add zucchini juice and process only until combined
  5. Transfer garbanzo bean mixture into a separate bowl
  6. Fold in veggies and season to taste, only if more seasoning is needed
  7. 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
  8. Place on greased cookie sheet and drizzle each burger with coconut oil
  9. Cook for 25 minutes, or until underside is golden brown
  10. Flip each burger and cook an additional 5-7 minutes until the top is golden brown


Drain the water from your zucchini:

photo 1

Combine dry ingredients in food processor:

photo 2

Add liquid:

photo 3

Add seasonings:

photo 4

Fold veggies into the “dough”:

photo 5

Form into patties (I used a 1/4 cup measure):

photo 6

Stacked, golden brown, deliciousness!

photo 7

photo 9

So fluffy and flavorful inside:

photo 10

photo 11


More recipes using garbanzo bean flour that you will enjoy:

Socca Pizza


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  1. Oh man! These sound incredible!!

  2. Jubilee says:

    These look absolutely scrumptious! Will definitely try soon!

  3. Looks absolutely amazing, Hope you post the dessert recipes some time in the future, cause I can tell they are seriously delicious just from their names.
    Shawn recently posted…Summer Blog AwardMy Profile

  4. These look awesome! You really should make tha amaretto cake again and photograph it cuz that sounds soooooo great :)
    Ashley @ Wishes and Dishes recently posted…Mango, Pineapple & Cranberry SalsaMy Profile

  5. I love how easy these look! And they’re made with ingredients that I should have in my cupboard/freezer. :)
    Becky @ Olives n Wine recently posted…My Weekend in California – Napa, Part 2My Profile

  6. Wow! Looks light and healthy! Found you over at Time to Sparkle. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.

    Lori’s Culinary Creations
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  7. They look wonderful, Christina; they are BEAUTIFUL.
    Tonette Joyce recently posted…Emergency Preparedness V; Extra thoughtsMy Profile

  8. These look great! I love zucchini burgers in the summertime.

  9. I’ve never been a fan of veggie burgers, but I love zucchini and corn! I looked at the pictures and thought the prep time would be a lot more than it actually is. I will certainly prep these for busy weeks this school year :) Would love it if you’d head on over to my page and show some love!

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  10. do you think these would freeze well?

    • Christina says:

      Last week I doubled the batch and froze 3/4 for later. Just be sure that they have cooled completely and they freeze just fine. To re-heat, place in oven on low temperature for about 8 minutes, flipping halfway through. The microwave makes them dry and tough.

  11. Peggy L Wilkins says:

    These are fabulous! We have made a half recipe 3 times in as many weeks. Do you know if they freeze well? Then I can make a stockpile to use up my farmers market corn and zucchini. Also, I am visiting my kid at college and she asked for vegan dinner supplies, these would be great, precooked, for her to reheat. I wanted to reheat 2 leftover burgers on a hot day recently, no oven please, and it worked nicely on a griddle pan on the stovetop, a little coconut oil on the pan.

    • I am SO happy to hear that you love them!! It is one of my favorite recipes I’ve created, to date and SO easy to make. Please make a massive batch as I currently have in my freezer. They freeze extremely well, just be sure to fully cool them before freezing otherwise they will stick together. Love the idea of heating them on the stovetop, I will have to try that method!

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  13. Christina says:

    Thank you for posting a link to my recipe! :)


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