Updated: Feb 12
I was inspired to create this recipe by a recipe I say on the Healthy Foodie YouTube channel. They called it a Talong Burger and used eggplant instead of zucchini and did not make it vegan. They also used shredded cheese and an egg with other seasonings. I thought it was interesting and wanted to try and make it vegan. I also didn't want to use eggplant. I like eggplant but wanted to go with Zucchini instead.
I think that I will definitely try this recipe again. I feel it is a healthy addition to my food list and something different to change things up a bit! Here is the recipe:
2 T of chopped sweet onion
2 stalks of green onion
2 cloves of fresh garlic
1/2 cup rolled oats
1/3 cup walnuts
1 flax egg
Wash Zucchini and pat dry. Then coat with olive oil leaving the skin on. Lay them in foil and season with salt and black pepper.
Cover with the foil loosely and bake at 400 degrees for 1-2 hours
Let cool, then peel off the skin.
Add to a bowl and add onions, garlic and Seasonings. I did not measure Seasonings but would start with a couple of shakes of everything. Add more as needed.
In food processor grind oats and walnuts, then add to rest of ingredients.
Add flax egg
Mix everything together into a paste like consistency.
Place in the refrigerator for at least 20 minutes
After the mixture has chilled make into patties and fry in pan with olive oil.
Serve on bun with Slaw and bread and butter pickles.
4 small Zucchinis yielded 4 burgers
They will look this once they are done.
Mashed Zucchini with ingredients added
Rolled oats and walnuts after grinding in food processor. The walnuts grind down well so you're not biting into big chunks.
Combine all ingredients into a paste.
After chilling in the refrigerator you can create patties and fry.
Fry to golden brown. This side looks great. I cooked the other side a little too long, lol
Let me know if you try this recipe. Find me on Instagram @grownandvegan and follow for food inspiration.