Best 5 Veggie Burgers With Zucchini And Corn Recipes

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Imagining biting into a juicy, flavorful veggie burger filled with the natural sweetness of zucchini and corn, a symphony of aromas and flavors dancing on your taste buds? If so, then this article is your ultimate guide to crafting the perfect veggie burger using these two delightful ingredients. Whether you're a seasoned vegetarian, a flexitarian looking for healthier alternatives, or a newcomer to the world of plant-based cuisine, this journey into culinary artistry will equip you with all the knowledge and techniques necessary to create an unforgettable veggie burger that will redefine your perception of meatless meals.

Check out the recipes below so you can choose the best recipe for yourself!

VEGGIE BURGERS WITH ZUCCHINI AND CORN



Veggie Burgers with Zucchini and Corn image

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!

Provided by Katherine Sacks

Categories     Vegetarian     Vegan     Wheat/Gluten-Free     Zucchini     Corn     Bean     Grill     Back to School     No Meat, No Problem

Yield 4 servings

Number Of Ingredients 18

1 large onion
1 garlic clove, coarsely chopped
1/2 cup cornmeal
1 1/2 cups (packed) coarsely grated zucchini (from about 1 medium zucchini), squeezed to remove excess water, divided
1/3 cup white beans, rinsed, divided
1/4 cup frozen corn (preferably fire-roasted) , thawed, divided
2 tablespoons vegetable oil, divided, plus more for brushing
3/4 cup cooked millet or white quinoa
1/2 cup finely chopped basil, divided
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/3 cup mayonnaise
1 1/2 teaspoons finely grated lime zest
1 1/2 teaspoons fresh lime juice
4 slices white cheddar
4 hamburger buns
Green leaf lettuce, (for serving)
1 avocado, cubed, lightly smashed

Steps:

  • Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
  • Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
  • Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
  • Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
  • Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
  • Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
  • Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.

ZUCCHINI AND CORN VEGGIE BURGERS RECIPE - (4.4/5)



Zucchini and Corn Veggie Burgers Recipe - (4.4/5) image

Provided by andreajayros

Number Of Ingredients 12

6 c shredded zucchini (I use my food processor)
1/4 c chopped green onions
1 c sweet corn, frozen or fresh (I used TJ's frozen sweet corn and thawed ahead of time)
2 c garbanzo bean flour (I use Bob Mill's)
4 c panko breadcrumbs
2 tsp baking powder
1 tsp baking soda
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)

Steps:

  • Pre-heat oven to 350 and grease baking sheet with coconut oil Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl In food processor, process dry ingredients, included seasonings and spices Add zucchini juice and process only until combined Transfer garbanzo bean mixture into a separate bowl Fold in veggies and season to taste, only if more seasoning is needed Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc Place on greased cookie sheet and drizzle each burger with coconut oil Cook for 25 minutes, or until underside is golden brown Flip each burger and cook an additional 5-7 minutes until the top is golden brown

BLACK BEAN & CORN BURGERS RECIPE BY TASTY



Black Bean & Corn Burgers Recipe by Tasty image

Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

15 oz black beans, 1 can, drained, rinsed
½ cup brown rice, cooked
1 cup corn
½ teaspoon garlic powder
1 teaspoon chili powder
1 egg
salt, to taste
black pepper, to taste
⅓ cup seasoned bread crumbs
canola oil
4 slices pepper jack cheese
tomato
red onion
avocado
pico de gallo

Steps:

  • In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
  • Once mashed, add the bread crumbs and mix to combine.
  • Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
  • In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
  • Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams

VEGGIE BURGERS



Veggie Burgers image

Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 ½ cups rolled oats
¼ cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 ½ cups all-purpose flour

Steps:

  • Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
  • Preheat the grill for high heat.
  • Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
  • Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 31.9 g, Cholesterol 27 mg, Fat 4.3 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 157.6 mg, Sugar 2 g

BLACK BEAN AND CORN VEGETARIAN BURGER



Black Bean and Corn Vegetarian Burger image

My picky vegetarian daughter absolutely loved these black bean and corn vegetarian burgers. Simple and delicious! Serve with your favorite burger condiments and vegetables.

Provided by Jeff and Karen

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 59m

Yield 15

Number Of Ingredients 18

1 pound toasted almonds, chopped
6 cups instant oatmeal
2 cups ketchup
1 (12 ounce) package frozen corn kernels, thawed
4 eggs, beaten
1 cup chopped mushrooms
½ cup red bell pepper, finely diced
½ cup minced red onion
6 green onions, thinly sliced
6 tablespoons olive oil
2 tablespoons prepared horseradish
¼ cup Worcestershire sauce
1 tablespoon red pepper flakes
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
cooking spray

Steps:

  • Combine almonds, instant oatmeal, ketchup, corn, eggs, mushrooms, red bell pepper, red onion, green onions, olive oil, and horseradish in a bowl. Season with Worcestershire sauce, red pepper flakes, basil, salt, and pepper.
  • Fold black beans into the almond mixture, being careful not to smash them. Scoop up 1/2 cup of the mixture; lightly flatten between the palms of your hands to form a patty. Repeat with remaining mixture.
  • Coat a skillet lightly with cooking spray and heat over medium heat. Place patties in the hot skillet and cook until browned, about 7 minutes per side.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 48 g, Cholesterol 43.6 mg, Fat 25.1 g, Fiber 10.1 g, Protein 15.7 g, SaturatedFat 2.9 g, Sodium 1083 mg, Sugar 11.4 g

Tips for Making Veggie Burgers with Zucchini and Corn

  • Use fresh, in-season zucchini and corn for the best flavor.
  • Grate the zucchini and corn finely so that they blend well with the other ingredients.
  • Add a little bit of flour or breadcrumbs to help bind the burgers together.
  • Don't overmix the burger mixture, or the burgers will be tough.
  • Cook the burgers over medium heat so that they have time to cook through without burning.
  • Serve the burgers on buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.

Conclusion

Veggie burgers with zucchini and corn are a delicious and healthy alternative to traditional beef burgers. They're perfect for summer cookouts or any time you're looking for a light and refreshing meal. With a few simple ingredients and a little bit of time, you can make these burgers at home and enjoy them with your family and friends. So next time you're looking for a vegetarian burger recipe, give these veggie burgers with zucchini and corn a try!

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