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Sunshine on a Bun: The Perfect Midsummer Veggie Burger – vegetarian recipe
Stav Kogan

Sunshine on a Bun: The Perfect Midsummer Veggie Burger

A light, vibrant veggie burger bursting with the sweet crunch of fresh corn and tender zucchini. This recipe is a celebration of the season's best produce, perfect for grilling or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 -6 pattie
Calories: 265
Ingredients Method Nutrition

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.
  • 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.

Method
 

  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.
  3. Add the onion mixture, a sprinkle of salt and pepper, and cook, stirring, until softened, about 3-5 minutes.
  4. Stir the grated zucchini and 1/2 cup (480 ml) of the corn kernels into the skillet.
  5. Season again with salt and pepper.
  6. 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.
  7. Continue to cook the zucchini mixture until the vegetables have released their liquid and it begins to evaporate, about 5 minutes.
  8. Stir in the corn paste and the cornmeal.
  9. Remove the skillet from the heat, cover, and let it rest for 10 minutes to allow the cornmeal to absorb the moisture.
  10. 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.
  11. Taste and adjust seasoning with more salt and pepper if needed.
  12. Form the mixture into 4 to 6 equal-sized patties. If you have time, let them rest for a few minutes to firm up.
  13. 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.
  14. Gently flip the patties and cook for another 5 minutes on the other side, until firm and browned.
  15. Serve immediately on buns with your favorite toppings.
  16. Don't overcrowd the pan when cooking.
  17. Fry the patties in batches if necessary to ensure they get a beautiful, crispy brown crust on both sides.

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 6gFat: 14g

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