Harvest Vegetable Burger

Let's Cook

Ingredients

8 servings
  • 3 cups grate Zucchini
  • ¼ cups dice Green Onion (Scallion)
  • 1 cup Corn, Frozen
  • 2 cups Garbanzo Flour
  • 1 cup Panko Bread Crumbs
  • 1 tablespoon Coconut Milk, Canned Order Now!
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon juice Lemon
  • 2 tablespoons chop Dill, Fresh
  • ½ teaspoons Paprika
  • 2 tablespoons Coconut Oil Order Now!

Freezer Containers

Directions

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.

Freezing Directions

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. Flash freeze. Divide into indicated number of gallon freezer bags. Label and freeze.

Serving Day Directions

Reheat in microwave until warm, about 1-2 minutes.

Nutritional Information

Not Available

About This Recipe

Earthy and fresh these Harvest Vegetable Burgers bring together summer veggies with tangy mustard and lemon for a light and flavorful meal.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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