It’s summer, and everyone’s eating outside. This little burger is too fragile to cook over an open flame, but you can still plate it up and take it out to where the air is warm and the breeze is cool, and you're soothed by the gentle shush of the water lapping at the shore and the birds singing happily.
½ small zucchini, shredded (about 2/3 cup)
3 TBLSP corn (fresh or frozen)
2 teaspoons almond butter (any nut butter will do)
2 TBLSP oat flour
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch sea salt
Ground pepper to taste
Line a baking sheet with parchment paper.
- Put the shredded zucchini in a strainer and place a paper towel on top. Press down hard, squeezing out the excess water. Wrap the zucchini in a paper towel and squeeze some more. You want it really dry.
- In a small bowl, add the squeezed zucchini, the corn and the almond butter.
- In another small bowl, combine the flour, garlic and onion powders, and salt and pepper.
- Add the flour mixture to the zucchini mixture and stir until you can get it to hold together. It will be wet and sticky.
- Roll it into a ball and flatten it into a patty shape about ½-inch thick.
- Place the little darling on the prepared baking sheet and let it recline in splendor in the refrigerator for 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake for 20 minutes, and then carefully flip it over with a spatula. Bake for another 10-15 minutes, depending on whether you want a crisp patty or a soft one. It will be golden brown.
Shown here with store-bought bread, micro-greens, red onion, avocado, plum sauce, and banana ketchup (recipe coming soon). That’s carrot salad on the side (grated carrot, green onion, oranges, raisins, garlic powder, and a little vegan mayonnaise).
Serve it naked, with mustard or ketchup and a pickle, on a bun, or broken up on a salad!
- Try it with alfredo sauce, faux cheese, pesto sauce, piccata sauce, just plain tahini sauce, or, as pictured, with homemade plum sauce and banana ketchup.