Zutaten für Asian Inspired Veggie Zucchini Burger
- Peanut Oil
- 1/4 cup finely chopped red onion
- 1 medium zucchini, grated
- 1/2 cup finely chopped red bell pepper
- Eggs
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cumin
- 1 tablespoon soy sauce
- Teriyaki Sauce
- Walnut Pieces
- Brown Rice
- 1/2 teaspoon salt
- 1 cup cooked quinoa
- 1/2 cup finely chopped carrots
- 1/4 cup chopped fresh cilantro (or parsley)
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- 1/4 cup whole wheat flour (or gluten-free flour blend)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Cornstarch
- Buns for serving
- Desired toppings for serving
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Zubereitung von Asian Inspired Veggie Zucchini Burger
- Grate the zucchini using a box grater and place it in a large bowl. Add salt and let it sit for 10 minutes to release excess moisture. After 10 minutes, squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- In a separate bowl, combine the cooked quinoa, finely chopped carrots, finely chopped red bell pepper, soy sauce, sesame oil, grated ginger, minced garlic, and cornstarch. Mix well.
- Add the squeezed zucchini to the bowl with the quinoa mixture. Gently mix until everything is well combined.
- Form the mixture into 4 equal-sized patties.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Carefully place the zucchini patties in the skillet and cook for about 4-5 minutes per side, or until they are golden brown and cooked through.
- Serve the burgers on buns with your favorite toppings, such as sriracha mayo, lettuce, tomato, and avocado. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
24g
Fat
9g
Carbs
20g
