There’s not a lot I crave often, but burgers have always been one of those things. Veggie burgers, that is. Even before I went full on veg-head, these babies were the stuff of my late night cravings. This gem of a recipe is largely based off of one of the many on Tieghan’s blog Half Baked Harvest. She’s a goddess. I mixed in a little more spice and halved the recipe. FYI, there were still more than enough for the two of us.
Servings: 4-5 as a main course
Time: 45 minutes, including baking
3 zucchini or yellow squash (or a mix!), quartered into spears
1 large white onion, quartered
3 cloves of garlic, just peeled! Not crushed, not minced, not anything. Wow.
salt and pepper
1/2 tsp of red pepper flakes
1 tsp of smoked paprika
1 cup of cooked quinoa
1 cup of breadcrumbs
1 bunch of fresh dill
Preheat the oven to 425.
Throw the zucchini / squash, onion, and garlic onto a baking sheet and drizzle it with the olive oil, salt, pepper, red pepper flakes, and smoked paprika. There’s not a lot of precision here because we’re going to use our trusty food processor to help us out.
Bake that for about 20 minutes, flipping halfway through, then dump the entire contents of the sheet into your food processor. Hey, how handy! Oh, by the way, go lower your oven to 375. And don’t wash that baking sheet just yet.
Add the quinoa, breadcrumbs, and fresh dill, then give it all a whirl. Wheeeee.
By now, you should have a sort of moldable, squishy situation. Taste it. More salt? More pepper? If not, you’re good to go.
Grab that baking sheet that you used before, and, eyeballing it, divide your burger, er, dough into about eight equal portions. Shape the portions into patties, not unlike the ones you’re used to seeing, then place them on the baking sheet. Don’t let them touch, please. You’re just encouraging them.
Bake for about 15 minutes, turning over once about midway through.
Serve on a burger bun with all the toppings you like on your burger. For me, that’s pickled onion, arugula, fresh dill, and some sort of herby yogurt sauce.