Hearty Zucchini Burgers | High-Protein Vegan Burgers

These hearty vegan Zucchini Burgers are the perfect blend of taste and nutrition. They are easy to make and packed with wholesome ingredients, making them a filling lunch or dinner the whole family will love!

If you’re craving a hearty, plant-based burger packed with flavor and nutrition, you’ll love these delicious zucchini patties! In addition to their irresistible flavor, these vegan burgers are loaded with fiber and are a complete protein thanks to quinoa. The subtle sweetness of grated zucchini is combined with nutty, rich toasted seeds, creamy cannellini beans, protein-packed quinoa, and the tangy zest of Dijon mustard and fresh lemon juice. Hints of paprika and fresh dill enhance the savory profile, making each bite a flavorful delight. 

The mouthwatering white bean burger patties are perfect for serving with desired toppings on a bun, in a wrap, or crumbled over a fresh salad. This easy recipe only requires 15 minutes of preparation, and the refrigerator and oven take care of the rest for you! The secret to the exceptional flavor is allowing the zucchini burger mixture to chill in the refrigerator before baking to allow the flavors to meld. Add this healthy dish to your meal rotation for a fun and tasty burger night! 

For more vegan burger recipes, try my Sweet Potato Burgers with Green Tahini, Spicy Black Bean Burger with Tajín, or Black Bean Hemp Burgers. 

Ingredients

Avocado Oil: This light, flavorless oil is perfect for sautéing the vegetables in the recipe. You can also use another neutral-tasting oil like grapeseed oil, or swap in extra virgin olive oil for added richness. 

Garlic: Fresh minced garlic adds a robust, aromatic flavor to the white bean patties. Use pre-minced store-bought garlic for convenience or substitute for garlic powder in a pinch. 

Onion: Provide a sweet and savory base to the patties. Choose red onion for a slightly sharper, sweet taste, or yellow onion for a milder savory flavor. Choose firm, blemish-free onions that are firm to the touch.

Zucchini: Grated zucchini adds moisture and a mild, slightly sweet taste. Look for firm, medium-sized zucchini with a vibrant green color. Be sure to squeeze out excess water after grating to prevent soggy patties. 

Toasted Pumpkin Seeds: Add a crunchy texture and nutty flavor. Purchase pre-toasted seeds or toast them yourself in a dry skillet until golden brown and fragrant. If desired, you can also use toasted sunflower seeds, almonds, or another nut of your choice.

Cannellini Beans: These creamy white beans add protein and a smooth texture. Look for low-sodium or salt-free canned beans to better control the seasoning of the white bean burgers. If needed, you can substitute great northern beans or chickpeas. 

Quinoa: Provides a nutty flavor and complete protein. Choose white, red, black, or mixed quinoa. Cook it according to package directions and allow the quinoa to cool completely before adding it to the recipe. 

Dijon Mustard: Adds a tangy and slightly spicy kick. Choose a smooth, creamy Dijon mustard rather than whole grain for a smooth texture and even flavor distribution in the patties. For a less spicy alternative, swap in yellow mustard. 

Dill: Fresh dill adds a slightly tangy fresh taste and a burst of color to the patties. Look for vibrant green leaves that are not wilted. For a milder flavor, substitute fresh chopped parsley.

Lemon Juice: Fresh lemon juice brightens the flavors with its acidity. Choose a firm, heavy lemon, and roll it on the counter before cutting and extracting the juice to maximize the yield. In a pinch, store-bought lemon juice will also work.

How to Make Zucchini Burgers

• Sauté Garlic & Onion. Warm the oil in a large frying pan or skillet over medium heat. Add the garlic and onions to the pan. Sauté for 4-5 minutes, stirring frequently, until the onions are translucent and tender.

• Sauté Zucchini. Add the shredded zucchini and continue to cook for about 8 minutes, stirring periodically, until the zucchini is tender and the liquid has evaporated. Then remove the pan from the heat.

• Prepare Seed Mixture. Grind the pumpkin seeds, paprika, salt, and pepper in a food processor until they have a sandy texture.

• Add the Remaining Ingredients. Add the cannellini beans, cooked quinoa, mustard, lemon juice, and chopped dill or parsley to the food processor. Pulse to blend with the seed mixture until it is thick and pasty.

• Combine the Zucchini and Bean Mixture. Pour the bean mixture into the pan with the cooked zucchini. Stir well until thoroughly combined. Remove the pan from the heat.

• Chill. Spread the zucchini and bean mixture in the skillet or on a small baking dish. Chill in the refrigerator for 1-2 hours until completely cooled.

• Preheat the Oven (If Baking). Either bake, pan-fry, or air fry the prepared patties. If baking, preheat the oven to 375°F and line a baking sheet with parchment paper.
• Form the Patties. Form the batter into 8-12 burger patties. If baking, place the patties on the prepared baking sheet and bake for 35 minutes, flipping halfway through. If pan-frying, add the patties to a skillet over medium heat for 5 minutes on each side, flipping them carefully. If air frying, preheat the air fryer to 375° for 5 minutes. Grease the bottom rack of the air fryer with oil spray, then place the patties into the air fryer basket (keep at least one inch between each patty). Grease the tops of the burgers with oil spray, and air fry for 15 minutes. Flip and air fry 5 minutes longer.

• Serve. Serve vegan burgers on buns or sandwich bread topped with, sliced red onion, sliced tomato, avocado, vegan mayo, and lettuce.

Recipe Pro-Tips

• Properly drain the shredded zucchini. After grating the zucchini, squeeze out as much excess moisture as possible. This step is crucial to prevent the patties from becoming too soggy and falling apart during cooking. 
• Toast the seeds. Toasting the pumpkin seeds before adding them to the mixture significantly enhances the flavor and adds a pleasant texture to the burgers. Toast the seeds in a skillet over medium heat for 8 minutes, or in the oven at 325° for 8-10 minutes until slightly golden and fragrant.
• Chill the mixture before cooking. Let the zucchini burger mixture chill in the refrigerator for at least one hour before forming the patties. This helps the flavors meld and allows the mixture to firm up, which makes it easier to shape and cook the patties.
• Form uniform patties. Use a measuring cup to portion out the mixture evenly so the patties cook uniformly and are all the same size. 

Recipe Variations

Below are optional ingredient add-ins or combinations you can try to make this vegan burger recipe your own:

• Yellow Squash: Substitute shredded yellow or summer squash for the zucchini. This squash can be high in moisture, so squeeze it thoroughly before adding it to the skillet. 
• Spice: To add heat to the burgers, blend ground red pepper or a few dashes of hot sauce with the seeds and spices. 
• Beans: Try different textures and flavors by substituting garbanzo, navy, or kidney beans for cannellini beans.
• Seasonings: To add your flavor profile of choice to the recipe, swap 2 teaspoons of chili powder for the smoked paprika and cilantro for dill, or blend in dried Italian seasoning in place of the paprika.

Serving Suggestions

Enjoy these zucchini burger patties between bread, a bun, or a wrap with your favorite toppings, or crumble the cooked patties on top of a salad for a delicious, protein-rich topping. Serve with some of our favorite recipes below for a hearty lunch or full-spread dinner: 

Storage Directions

• Refrigeration: Allow cooked patties to cool completely before transferring them to an airtight container and storing them in the refrigerator for up to 4 days. If stacking them, place a piece of parchment paper between the layers to prevent them from drying out. 
• Freezing: You can freeze uncooked or cooked patties. Place cooked or uncooked patties on a baking sheet in a single layer, freeze until solid, then transfer to an airtight container and store for up to 3 months. 
• Reheating: Reheat refrigerated patties in a skillet over medium heat or the oven at 350ºF until warmed. Reheat frozen cooked patties at 375ºF for about 15-20 minutes or until heated, flipping halfway through. For uncooked frozen patties, cook from frozen in the oven or skillet as outlined in the recipe, adding a few extra minutes of cooking time.

More Vegan Sandwich & Wrap Recipes

Recipe Card