Vegan Zucchini Sweet Potato Burger
Looking for a delicious, wholesome burger that satisfies while being packed with plant-based goodness? This vegan zucchini sweet potato burger is a fantastic way to enjoy the flavors of fresh vegetables with a hint of warmth from cumin and coriander. Made with zucchini, sweet potato, and a few other pantry staples, these burgers are great for meal prep, wonderful with a side salad, and perfect for anyone looking to add more plant-based dishes to their repertoire.
Warning: they’re very tempting! I made a batch this morning and I’d be quite happy to eat them all day long.
Chickpea Flour
Chickpea flour, also known as gram flour or besan, is a versatile and nutrient-dense flour made from ground chickpeas. It’s a staple in many cuisines, especially in South Asia, the Mediterranean, and the Middle East. One thing I love about it is its high protein, iron and fiber content.
This gluten-free flour acts as a thickener and binder in these burgers. It offers a mild, slightly nutty flavor making it ideal for savory and sweet dishes.
I always have a bag in my freezer (to keep it fresh) and turn to it for burgers, chickpea fritters, socca bread, and gluten free desserts.
While there are many great brands of chickpea flour on the market. this is one brand I often use.
NOTE: One cook, who was also a tester for the Plants For You cookbook, shared this after making this recipe. “I didn’t find chickpea flour at the grocery store, and didn’t want to drive around looking for it. Just grind up dry chickpeas in the Vitamix and voila! Chickpea flour! about 250g dried chickpeas is 2 cups.”
Why Flax-Egg in Zucchini Sweet Potato Burger?
A flax egg is a popular vegan egg substitute made by mixing ground flaxseed with water. When combined with water, ground flaxseed absorbs moisture and forms a gel-like consistency that mimics the binding qualities of an egg. This mixture typically uses a ratio of 1 tablespoon of ground flaxseed to 3 tablespoons of water, stirred and left to sit for about 5 minutes until thickened.
In these Zucchini Sweet Potato Burgers, not only does the flax egg provide binding qualities, it is also highly nutritious. Flaxseed is rich in fiber, omega-3 fatty acids, and antioxidants, making it a nutritious addition to savory dishes and baked goods. The mild nutty flavor of flax seeds complements many recipes, adding a subtle flavor that pairs well with whole-grain and naturally sweet ingredients.
Why Zucchini and Sweet Potato?
Zucchini and sweet potato pair beautifully in both taste and texture. Zucchini adds moisture and mild flavor, while sweet potatoes provide natural sweetness and a hearty, satisfying base. Together, they make a burger that’s lightly crisp on the outside and tender on the inside, without needing eggs or dairy. Plus, both vegetables are rich in vitamins, antioxidants, and fiber, making this burger a nutrition-packed option!
Love burgers? Try These Other Recipes
If you love burgers/patties, try these Easiest Crab Cakes. Same idea…nutrient rich, entree style dish, filling and delicious.
I also have a crowd-pleaser in my award-winning cookbook Plants For You. I get rave reviews about the Curried Sweet Potato Burgers.
If you try this recipe and enjoy it, please let me know in the comments. I love to hear from you. Happy Cooking!
Zucchini Sweet Potato Burgers
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 cups grated zucchini no need to peel
- 3 cups grated sweet potato no need to peel
- ¼ cup grated red onion
- 2 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups chickpea flour read about chickpea flour above
- 2 tablespoons olive oil
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Combine the flax seed and water in a small bowl. Let thicken for five minutes.
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Add all of the remaining ingredients to a large bowl, along with the thickened flax seed mixture (“flax egg”.) Stir to thoroughly combine.
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Use your hands to prepare burgers using a generous ⅓ cup of the mixture per burger. Flatten each burger slightly to about 3½ inch diameter.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the burgers and cook for 8 minutes. Flip the burgers and cook for an additional 8 minutes. Repeat with the next batch of burgers.