I love burgers of all sorts. I especially loved hamburgers in 6th grade. Our year books that year listed our favorite foods underneath each of our pictures. Due to an unfortunate clerical error mine said “Hamburger”. Yes, Hamburger, not Hamburgers, one, singular, Hamburger. Good thing I was such a cutie 6th grader, not that I thought or felt that way at the time. I know at least one boy in my class had a joke about this. Even though this is a semi embarrassing story, I am glad it happened to me. If it didn’t I am not sure I would have had any other way to relate burgers to my life, for this post.
I have experimented veggie burger recipes for a while now. And like most things I do, some work out, and others do not. These veggie burgers turned out great, with a bun, without a bun, cold the next day, etc… They are gluten-free and vegan or not depending on your preference for ingredients.
I am not sure if I talked about the CSA I am a part of this year. CSA stands for Community Supported Agriculture, it is also known as a farm share. Basically you pay the farm at the beginning of the season and then once a week or every other week you go pick up a package of vegetables that came straight from the farm. The season is from June to the end of October. It is one of the best things I have ever done and am having so much fun planning meals around farm fresh veggies. The farm share we are a part of is called Dillner Family Farm, I linked them here if you want to check them out!
The corn and the zucchini in this recipe is from the Dillner’s. Actually I came up with this recipe because I was trying to think of new ways to use the zucchini. We get one at each pickup. In this house we eat everything and are not picky, but the zucchini always seems to get used last and it is not our favorite. Since zucchini has kind of neutral flavors it was a nice filler in this recipe.
Sesame Crusted Cauliflower Veggie Burgers
1 head of cauliflower
1 medium-sized zucchini
2 ears of corn
1/2 cup oat flour (or other flour, I usually just blend old-fashioned oats in my Vitamix)
3 cloves garlic minced (more if you are feeling sassy)
1 half onion chopped
1 small piece of ginger (about 1 tablespoon)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander seed
salt and pepper to taste
1 egg (aquafaba, flax, chia, etc…)
1/2 cup sesame seeds
1 tablespoon oil (I used avocado)
- preheat over to 350 degrees f
- line cookie sheet with parchment paper
- roughly chop the cauliflower, place on cookie sheet and put in oven to roast (about 30 minutes)
- shred the zucchini, place in a colander over a bowl and with a dish towel or paper towel squeeze the moisture out and leave to drain
- cut the kernels off the ears of corn and add them to a large bowl (this is where you will mix all of your ingredients)
- add the oat flour and zucchini to the bowl with corn
- in a small frying pan sauté the oil, onion and garlic and spices until the onion is soft (3 minutes)
- add the sauté to the bowl of veggies and stir
- remove the cauliflower and transfer to a blender or food processor, process until riced or as small as possible without being a purée
- add the cauliflower to the big bowl and mix
- add the egg and mix again (i like to get in there with my hands)
- you want the mixture to be slightly sticky but not too wet (if it is too wet you can add more oat flour)
- in a small bowl add the half cup of sesame seeds
- start forming patties with your hands
- dip the patties in the sesame seeds before placing them on the cookie sheet (the same one you roasted the cauliflower on, reuse the parchment paper)
- bake for about 45 minutes
- remove when slightly brown and crispy on the outside
I love eating veggie burgers with salad, but they are also really good on buns! We got free samples of Martins Potato Rolls at the grocery store the other day and used those!