Freezer Meal Recipes / Dinner / Harvest Vegetable Burgers

Harvest Vegetable Burgers

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 Meet The Cook Print
Harvest Vegetable Burgers

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Squeeze the zucchini dry and combine all ingredients except coconut oil in a bowl.
  2. Divide into equal sized 1/4 cup patties.
  3. Heat coconut oil in a skillet over medium heat.
  4. Cook burgers until golden brown, about 5 minutes per side, turning down heat if necessary.

Freeze For Later Cooking Directions

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?

  1. Combine all ingredients except coconut oil in a bowl.
  2. Divide into equal sized 1/4 cup patties.
  3. Heat coconut oil in a skillet over medium heat.
  4. Cook burgers until golden brown, about 5 minutes per side, turning down heat if necessary.
  5. Flash freeze.
  6. Divide into indicated number of gallon freezer bags. Label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

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

10 Comments

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  1. 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!

  2. 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!

  3. 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!

  4. 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. 🙂

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