Packed with vitamins, these burgers will fill tummies without harming animals or the planet
This delicious burger is inspired by the popular Greek snack kolokithokeftedes – a zucchini fritter that’s hard to pronounce but easy to love. Fresh, juicy, and savory at the same time. Feta adds a salty edge and scallions lend a mild onion flavor. Zucchini has plenty of moisture so for patties that stay together squeeze some out before cooking. Use a baking ring to keep the burgers in perfect shape.
For Vegan Feta Cream
23/4 ounces (80 g) soaked cashews
2 tablespoons (8 g) nutritional yeast
1 tablespoon plus 2 teaspoons (25 ml) extra-virgin olive oil
Juice of 1/2 of a lemon
Salt and freshly ground black pepper, to taste
For Patties
2 zucchini, roughly grated
6 scallions, finely chopped
2 eggs, beaten, or 2 chia eggs (page 14)
31/2 ounces (100 g) feta cheese, finely crumbled, or Vegan Feta Cream
3 cloves garlic, crushed
11/2 scant cups (70 g) panko or regular bread crumbs
11/4 cups (150 ml) chickpea flour or other flour of choice
Salt and freshly ground black pepper, to taste
Vegetable oil or ghee, for frying
4 buns, halved and lightly toasted
For Creamy Chili Dressing
1 scant cup (200 g) mayonnaise, crème fraîche, or vegan cashew cream
1 teaspoon red pepper flakes
Juice of 1 lime or lemon
Method
1. To make the Vegan Feta Cream (if using): In a food processor or blender, combine all the ingredients, season to taste with salt and pepper, and pulse into a crumby texture.
2. To make the patties: Preheat the oven to 140°F (60°C). Squeeze as much liquid from your zucchini as you can over a sieve or fold it into a cheesecloth and squeeze. Place the drained zucchini in a large bowl and combine with the remaining patty ingredients. Season to taste with salt and pepper.
Divide the mixture into 4 equal portions and shape each into a patty. Place a large skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Fry the patties for 3 to 4 minutes per side, or until nicely browned.
3. To make the Creamy Chili Dressing: In a small bowl, stir together the mayonnaise, red pepper flakes, and lime juice.
4. Assemble the burgers on the buns and serve topped with the Creamy Chili Dressing.
Makes 4 burgers, about 1/2 cup (90 g) Vegan Feta Cream, and about 3/4 cup (200 g) Creamy Chili Dressing
Taken from
Veggie Burger Atelier: Extraordinary Recipes for Nourishing Plant-Based Patties, Plus Buns, Condiments, and Sweets by Nina Olsson (£16.99, Quarry Books).
