If you have Zucchini coming out your ears and are looking for something unusual and delicious to do with it here is your answer! I made this compliments of “Green Burger” by Martin Nordin, and it was amazing!
Zucchini burger with grilled spring onions and wild garlic
Makes 6 burgers
1/2 c butter or you can use a plant based butter substitute. I used Miyoko’s Vegan butter from TJ’s.
1 c plain flour
1 tsp baking powder
pinch of sea salt
1/2 c milk or non dairy milk of your choice, I used Cashew Milk
1 egg
1/2 c cold water
1/4 c panko breadcrumbs
2 medium zucchini
butter for frying
Preheat the oven to 350°F. Melt the butter over a low heat.
Mix the flour, baking powder and salt in a bowl. Add the milk and egg and whisk together to form an even, fairly thick batter. Stir in the butter and water, then fold in the panko breadcrumbs. Put to one side.
Finely shred the zucchinis with a mandoline, preferably using a grating attachment. You can also coarsely grate the zucchinis with a normal grater, but bear in mind that the zucchinis will then release liquid, which you must remove.
Grilled spring onions
2 tsp roasted pepper seasoning **
2–3 tbsp grapeseed oil
1 tsp sesame oil
sea salt
6 spring onions
Cut the onions down the middle. Brush each onion half and the greens on all sides with oil and sprinkle with salt. Place the bulbs on the grill, cut-side down. Grill for about 5 minutes, depending on the size of the onion, until lightly charred on the underside and beginning to soften.
To serve with the zucchini burgers and grilled onions top with:
1 bunch of wild garlic or chives
6 burger buns
butter for the buns
a little Sriracha sauce or Kimchi if you want a little kick!
Enjoy!
Mary Church