Zucchini & White Bean Burgers
Let’s just off by saying this recipe is super easy. It’s perfect to make for your vegetarian friend or relative or even a #meatlessmonday! You won’t even miss the meat and it’s packed with flavor. The flavors bring me memories of Greece and the Mediterranean, (when we used to be able to travel). Yes I love lamb burgers with Tzatziki too but this is an amazing vegetarian option that will truly satisfy you. It’s all about that dreamy creamy sauce!
For the burger patty:
2 large zucchini
1 1/4 cups panko breadcrumbs
1/2 cup white beans
1/4 cup feta
2 tbsp fresh dill
2 tbsp fresh parsley
2 Tsp lemon zest
1 tbsp olive oil
1 garlic clove
For the Tzatziki:
1 cup plain non fat Greek yogurt
1/2 an English cucumber (grated or thinly sliced)
1 tbsp olive oil
1/2 a lemon
1 clove garlic (crushed)
2 tbsp dill finely chopped
1 tbsp mint finely chopped
1 tsp Maldon flakey sea salt
Let’s start with our sauce!
Yes you should technically cut and drain the cucumber to remove the water but let’s be real, there won’t be any of this sauce left to save anyway. And we want to whip this dish up quickly for dinner.
Start by chopping grating or thinly slicing your English cucumber with a mandolin.
Add in your Greek yogurt to the bowl along with your crushed garlic clove, juice of half a lemon, finely diced herbs and olive oil. Stir together. Season to taste and put aside while you make your burgers.
Add all the ingredients for your burger patty in to a food processor and blitz away until fine and it starts to come together.
The mixture should make 4 patties. They are perfect to freeze before or after cooking if you only need one or two.
Portion out the mixture and shape in to patties with your hands.
Heat a skillet over a medium high heat with some avocado oil or olive oil.
Once it’s hot, place the patties in to the pan and cook on each side for 3-4 minutes until golden.
Serve on a toasted bun with some lettuce, sliced tomato, some extra feta crumbles and a big dollop of Tzatziki.