This midsummer veggie burger is sunshine on a bun, and I mean it almost literally. Sweet corn and grated zucchini bound with cornmeal, seasoned with red onion, garlic, and a fresh chile — the whole farmers market in patty form.
Sunshine on a Bun: The Perfect Midsummer Veggie Burger
When the sun is high and the days are long, the last thing you want is a heavy, complicated meal. Enter the Midsummer Vegetable Burger – a celebration of the season’s best produce! This isn’t your average, dense veggie patty. It’s light, vibrant, and bursting with the sweet crunch of fresh corn and tender zucchini. It’s the kind of burger that tastes like summer itself.
Whether you’re grilling in the backyard or just looking for a quick and satisfying weeknight dinner, this recipe is a guaranteed winner. It’s fantastic on a classic bun with a zesty Chile Mayonnaise or some fresh pesto, but it’s equally delicious served alongside a hearty salad. Get ready to discover your new favorite way to enjoy summer vegetables!
Ingredients
• 1/4 cup (60 ml) extra virgin olive oil, divided
• 1 small red onion, halved
• 2 cloves garlic
• 1 fresh chile (like jalapeño or Thai), minced, or 1/2 teaspoon (10 ml / 0.3 fl oz) red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1 medium zucchini (about 1 cup / 150g / 5.3 oz), grated
• 2 cups (300g / 10.6 oz) corn kernels, fresh or frozen
• 3/4 cup (90g / 3.17 oz) cornmeal
• 1-2 tablespoons (30 ml / 1 fl oz) all-purpose flour, if needed for binding
• 4 to 6 burger buns, for serving
• Your favorite toppings: sliced tomatoes, pesto, mayonnaise, etc.
Instructions
1. In a food processor, pulse the red onion, garlic, and chile until finely chopped but not completely smooth.
2. Heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large non-stick skillet over medium heat. Add the onion mixture, a sprinkle of salt and pepper, and cook, stirring, until softened, about 3-5 minutes.
3. Stir the grated zucchini and 1/2 cup (480 ml) of the corn kernels into the skillet. Season again with salt and pepper. While this cooks, place the remaining 1 1/2 cups (480 ml) of corn in the food processor and blend until it forms a thick paste.
4. Continue to cook the zucchini mixture until the vegetables have released their liquid and it begins to evaporate, about 5 minutes. Stir in the corn paste and the cornmeal. Remove the skillet from the heat, cover, and let it rest for 10 minutes to allow the cornmeal to absorb the moisture.
5. Check the consistency of the mixture. If it seems too wet to form patties, stir in a tablespoon or two of flour to help bind it. Taste and adjust seasoning with more salt and pepper if needed.
6. Form the mixture into 4 to 6 equal-sized patties. If you have time, let them rest for a few minutes to firm up.
7. Wipe out the skillet and add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil over medium heat. Carefully place the patties in the pan and cook until golden brown and crisp on the first side, about 5 minutes.
8. Gently flip the patties and cook for another 5 minutes on the other side, until firm and browned. Serve immediately on buns with your favorite toppings.
Nutritional Information
• (per burger, approx.)
• Calories: 265 kcal
• Protein: 6 g
• Carbohydrates: 32 g
• Fat: 14 g
• Fiber: 5 g
Pro Tips
• for the Best Veggie Burgers
• For a richer, creamier burger, mix in 1/2 cup (480 ml) of grated cheddar, mozzarella, or Parmesan cheese when you add the cornmeal.
• If your mixture feels too wet, don’t be afraid to add a little flour. If it feels too dry, a splash of water can help. The goal is a mixture that holds its shape easily.
• These burgers are perfect for meal prep. You can form the patties and refrigerate them, separated by parchment paper, for up to 2 days before cooking. Just bring them to room temperature before frying.
• Don’t overcrowd the pan when cooking. Fry the patties in batches if necessary to ensure they get a beautiful, crispy brown crust on both sides.
FAQ
Q: Is this veggie burger recipe vegan
A: Yes, this Midsummer Veggie Burger recipe is naturally vegan as written, as it contains no eggs or dairy. To keep the entire meal vegan, ensure you use a vegan burger bun and plant-based toppings.
Q: Can I make these veggie burgers ahead of time
A: Absolutely. These burgers are ideal for meal prep. You can form the uncooked patties and refrigerate them for up to 2 days. Just place them in an airtight container separated by parchment paper to prevent sticking.
Q: How do I make these burgers gluten-free
A: To make these burgers gluten-free, simply substitute the optional all-purpose flour with a gluten-free all-purpose flour blend or a little extra cornmeal for binding. Serve on a certified gluten-free bun.
Q: What if my veggie burger mixture is too wet or too dry
A: The consistency is easy to adjust. If the mixture feels too wet to form patties, stir in a tablespoon or two of flour or more cornmeal. If it seems too dry and crumbly, add a splash of water until it holds its shape.
More Recipes You’ll Love
- Sunshine in a Tortilla: The Ultimate Summer Squash Tacos
- Spicy Sprout Sushi Rolls
- Masala Poori: The Ultimate Indian Fried Bread
Sunshine on a Bun: The Perfect Midsummer Veggie Burger
Ingredients
Method
- In a food processor, pulse the red onion, garlic, and chile until finely chopped but not completely smooth.
- Heat 2 tablespoons (30 ml / 1 fl oz) of olive oil in a large non-stick skillet over medium heat.
- Add the onion mixture, a sprinkle of salt and pepper, and cook, stirring, until softened, about 3-5 minutes.
- Stir the grated zucchini and 1/2 cup (480 ml) of the corn kernels into the skillet.
- Season again with salt and pepper.
- While this cooks, place the remaining 1 1/2 cups (480 ml) of corn in the food processor and blend until it forms a thick paste.
- Continue to cook the zucchini mixture until the vegetables have released their liquid and it begins to evaporate, about 5 minutes.
- Stir in the corn paste and the cornmeal.
- Remove the skillet from the heat, cover, and let it rest for 10 minutes to allow the cornmeal to absorb the moisture.
- Check the consistency of the mixture. If it seems too wet to form patties, stir in a tablespoon or two of flour to help bind it.
- Taste and adjust seasoning with more salt and pepper if needed.
- Form the mixture into 4 to 6 equal-sized patties. If you have time, let them rest for a few minutes to firm up.
- Wipe out the skillet and add the remaining 2 tablespoons (30 ml / 1 fl oz) of oil over medium heat. Carefully place the patties in the pan and cook until golden brown and crisp on the first side, about 5 minutes.
- Gently flip the patties and cook for another 5 minutes on the other side, until firm and browned.
- Serve immediately on buns with your favorite toppings.
- Don't overcrowd the pan when cooking.
- Fry the patties in batches if necessary to ensure they get a beautiful, crispy brown crust on both sides.
