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Harvest Vegetable Burgers

Harvest Vegetable Burgers | Once A Month Meals | OAMC | Freezer Cooking | Freezer Meals | Vegetarian Menu

Harvest Vegetable Burgers


Lisa @ Onceamonthmeals.com


  • 3 cups zucchini, shredded and squeezed dry
  • 0.25 cups green onions, diced
  • 1 cups corn
  • 2 cups garbanzo bean flour
  • 1 cups panko bread crumbs
  • 1 Tablespoons coconut milk
  • 2 Tablespoons dijon mustard
  • 1 Tablespoons lemon juice
  • 2 Tablespoons fresh dill, diced
  • 0.5 teaspoons paprika
  • 2 Tablespoons coconut oil


Combine all ingredients except coconut oil in a bowl. Divide into equal sized 1/4 cup patties. Heat coconut oil in a skillet over medium heat. Cook burgers until golden brown, about 5 minutes per side.

Freezing Directions:

Prepare burgers per above directions then flash freeze. Divide into gallon freezer bags. Label and freeze. TO SERVE: Reheat in microwave until warm, about 1-2 minutes.

Servings:  8

**conversion chart image provided by Erik Spiekermann

8 Responses to “Harvest Vegetable Burgers”

  1. Advomom says:

    Can I use canned garbanzo beans in place of the flour?

  2. Nicole says:

    Wow – I just made these! These are super yummy! I had a hard time putting them in the freezer, I just wanted to keep stuffing my face!

    A few things to note. This recipe definitely requires some hand mixing to get the flour mixed in enough. I fried them on my griddle and made 12-1/4 cup patties. The coconut oil is a must for flavor, although I think 1 TB would be plenty, 2 TB seemed like too much. I omitted the fresh dill since I didn’t have any and they were still very flavorful.

    Thanks for this recipe!

  3. Sue says:

    These are wonderful! I didn’t have panko so used Italian bread crumbs and they cooked beautifully.

    The chick pea flour is a fantastic way to add protein to a vegetarian diet :)

    Thank you!

  4. Jessica says:

    This had a great combination of flavors. I couldn’t find garbanzo flour so we subbed in quinoa flour.

  5. I made this tonight but had to make a few substitutions because I did not have all of the ingredients on hand. For the garbanzo flour, I subbed 2 cups of finely ground oatmeal, for the corn I subbed one and a half cups of ground black beans, I had to omit the dill… Just sprinkled on some garlic powder, and I didn’t have Dijon so instead I used 3 tablespoons of spicy brown mustard and 1 tablespoon of honey. Delicious! The coconut oil really makes a big difference. This turned out 16, 1/4 cup patties for me, which I calculated to about 84 cal each. It might help to know that I used lite coconut milk. Thank you for this recipe!

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