There are so many different recipes for a veggie burger. I really like this recipe because it has a very crispy outside and an inside that make you feel full (in a good way). Try it! I’m sure even the kids would like it.
Ingredients (4 pers):
- 1 (average size) zucchini
- 3/4 cup whole almonds
- 1 1/4 cup grated cheese (you can chose the one you prefer, I used mozzarella)
- 2 garlic cloves
- 2 eggs
- 1 tbs soya
- 2/3 cup bread crumbs
- black pepper
- bread crumbs to crumb the burgers (preferable Panko)
- olive oil
- 2 lb potatoes
- 3 tbs olive oil
- 2/3 cup mayonnaise
- 3 tbs ketchup
- 1 garlic clove
- 1-4 tsp sriracha (depending on how spicy you want it)
Serve with hamburger rolls (you find my brioche rolls here), crispy salad, beef tomatoes, pickled cucumbers and pickled red onion or what else you prefer to eat to your burger.
Heat the oven to 450ºF. Start with washing the potatoes and cutting them in wedges. Place them in an ovenproof pan and add olive oil, salt and pepper and mix it to make sure all potato wedges get covered. Cook them in the oven for 25 minutes or until they start to get golfen brown.
Grate the zucchini rough. Salt the zucchini and let it rest on a baking towel for 10minutes. Thereafter squeeze out the water from the zucchini. Mix the eggs with soya and minced/grated garlic in a bowl. Add the bread crumbs and let it swell for 5 minutes. Place the whole almonds in a mixer and mix until crumbs. Add the almond crumbs to the egg mix. Add also then the zucchini, cheese and black pepper. Let the batter rest for 10 minutes.
Mix all ingredients to the mayonnaise. Place it cold until serving.
Form the 4 burgers. Place your bread crumbs/panko on a plate and turn the burgers in the panko. Fry the burgers in some butter and olive oil until they are getting a golden color on both sides.
Heat your burger rolls, add the mayo, salad, tomatoes, cucumbers, onion, more mayo and serve your burger together with the potato wedges and additional mayo.