Ingredients for Veggie Burgers with Courgette and Corn

• 1 large onion

• 1 garlic clove, coarsely chopped

• 120ml cornmeal

• 350ml (packed) coarsely grated courgette (from about 1 medium courgette), squeezed to remove excess water, divided

• 80ml white beans, rinsed, divided

• 60ml frozen corn (preferably fire-roasted) , thawed, divided

• 2 tablespoons vegetable oil, divided, plus more for brushing

• 180ml cooked millet or white quinoa

• 1/2 cup finely chopped basil, divided

• 1 Teelöffel koscheres Salz, geteilt

• 1 Teelöffel frisch gemahlener schwarzer Pfeffer, geteilt

• 80ml Mayonnaise

• 1 1/2 teaspoons finely grated lime zest

• 1 1/2 teaspoons fresh lime juice

• 4 slices white cheddar

• 4 hamburger buns

• Green leaf lettuce, (for serving)

• 1 avocado, cubed, lightly smashed

Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 180ml courgette, 2 tablespoons beans, and 2 tablespoons corn in a food processor until finely chopped, 30–45 seconds.

Heat 1 tablespoon oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3–4 minutes. Add remaining 180ml courgette and cook, stirring occasionally, until courgette begins to soften and become translucent, 3–4 minutes more.

Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 teaspoons salt, 3/4 teaspoons pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.

Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.

Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 tablespoon oil and remaining 1/4 teaspoons salt and 1/4 teaspoons pepper. Cook onion rings until softened and lightly charred, about 5 minutes.

Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.

Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 tablespoon basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.

Haftungsausschluss

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