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Dinner Idea: Zucchini Mushroom Burgers

In an effort to add more vegetarian options to our routine, we hit up the net in search of some inspiration. We knew we wanted to do something with fresh zucchini, which lead us to find a great recipe over at Beth’s Journey, a transformative blog which follows a foodie’s quest to get fit the healthy way, and it features some great healthy recipes.

As usual, we made a few changes to the original — this time by adding some extra veggies and toppings. We started by shredding our zucchini, carrot and portobello mushrooms, and strained out the excess water with some cheese cloth.

Transfer to a bowl, and add a couple cloves of finely chopped garlic, one egg, and roughly half a cup of flour — probably double what the original suggested. We found the mix was quite wet, and it was a bit difficult to get it to ‘come together.’ 

Don’t forget to season with salt and pepper, to taste.

Create little disks, like above. Try to keep them thin, so that your mix will cook all the way through. Ours yielded six burgers, which happily fed three people.

Preheat your pan with a small amount of vegetable oil. Carefully place your veggie patties, making sure not to crowd the pan. Keep your heat on medium, and keep them moving around the pan to keep them from burning. Remove from heat and serve immediately. 

We topped ours with shredded aged cheddar, and thick, creamy avocado slices for an extra kick. We loved the way these tasted, and they’ll be sure to be on the menu again soon.

XX – The Food Gays

About The Food Gays

The Food Gays are Jeremy and Adrian, two Vancouver men who love food.

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