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Justine_Snacks

Zucchini Burgers

Grated zucchini and crumbled tofu are wrung dry and bound with a savory tomato-soy paste, then baked until they hold together like a proper burger patty. Melted white cheddar and a tangy creamy dill pickle slaw make it taste like the real thing.

⏱ 75 min8Americanveggie burgertofuzucchinivegetarianburgers

Ingredients

For the burgers

  • 1zucchini · 9 oz
  • 1 packfirm tofu · 14 oz
  • 1 teaspoonsalt
  • 2scallions · sliced
  • 3 clovesgarlic · grated
  • 2 tablespoonstomato paste
  • 1/4 cupsoy sauce
  • 2 tablespoonswhite vinegar
  • 1 tablespoonWorcestershire sauce · use a vegan version to make this vegetarian
  • 1/2 cupbreadcrumbs
  • 2eggs
  • 8 sliceswhite cheddar
  • 8burger buns

For the creamy dill pickle slaw

  • 1/2medium yellow onion · 5 oz
  • 3baby kosher dill pickles
  • 1/4 cupdill · chopped
  • 2 tablespoonswhite vinegar or white balsamic vinegar
  • 1 tablespoonmayonnaise
  • 1/2 teaspoonsugar
  • 1/2 teaspoonkosher salt · Diamond Crystal

Steps

  1. 1

    Grate the zucchini into a lint-free towel, then crumble in the tofu. Season with 1 teaspoon salt and mix. Let drain for 10 minutes.

  2. 2

    To a small pot, add the sliced scallions, grated garlic, tomato paste, soy sauce, 2 tablespoons vinegar, and Worcestershire sauce. Mix until you have a thick paste, then simmer for 2-3 minutes until it turns a dark brown color.

  3. 3

    Transfer the paste to a medium bowl. Add the breadcrumbs and eggs and mix to combine.

  4. 4

    Squeeze out any excess liquid from the tofu and zucchini, then add them to the breadcrumb mixture and mix until combined.

  5. 5

    Using damp hands, scoop out heaping 1/3-cup portions and form 8 patties. Place them on a greased or lined half sheet pan and refrigerate for 30 minutes. Meanwhile, preheat the oven to 450°F.

  6. 6

    For the slaw, thinly slice the onion half and the dill pickles, and roughly chop the dill. In a large bowl, whisk together 2 tablespoons vinegar, the mayonnaise, sugar, and salt. Add the onions, pickles, and dill and toss well. Set aside.

  7. 7

    Bake the patties at 450°F for 18-22 minutes, then flip them. Top each with a slice of cheddar and bake for another 10 minutes, or until the cheese is melted.

  8. 8

    Serve each burger on a bun with a little ketchup if you like, then pile on a big handful of the pickle slaw.

Creator's notes

These patties are too tender for the grill in their raw form, so bake them on a sheet pan instead — they hold together beautifully once cooked. Don't skip the slaw.

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