Harvest Vegetable Burger - Ready to Eat Dinner
8
Servings
11
Ingredients
11
Comments
Earthy and fresh these Harvest Vegetable Burgers bring together summer veggies with tangy mustard and lemon for a light and flavorful freezer meal.
8
Servings
11
Ingredients
11
Comments
Ingredients
- 3 cups grate Zucchini
- ¼ cups dice Green Onion (Scallion)
- 1 cup Corn, Frozen
- 2 cups Garbanzo Flour
- 1 cup Panko Bread Crumbs
- 2 tablespoons Dijon Mustard
- 1 tablespoon Coconut Milk, Canned
- 1 tablespoon juice Lemon
- 2 tablespoons chop Dill, Fresh
- ½ teaspoons Paprika
- 2 tablespoons Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients except coconut oil in a bowl.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Squeeze the zucchini dry and 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, turning down heat if necessary.
11 Comments
Join the discussionCan I use canned garbanzo beans in place of the flour?
The garbanzo flour acts as a binder in this recipe. You can certainly sub any flour of your choice.
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!
Thanks Nicole for the informative review!
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!
So glad you enjoyed these!
This had a great combination of flavors. I couldn’t find garbanzo flour so we subbed in quinoa flour.
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!
I made these tonight. I made 8 3-oz patties. They seemed a bit dry, so I served them with some extra dijon mustard. These were good and will definitely keep this recipe in mind for the next zucchini overload season. 🙂
Glad to hear you enjoyed these, Nancy!
Thank you lovely ☺️