Veggie Burgers with Zucchini and/or Yellow Summer Squash
These are good (not fantastic, but good), a way to use up zucchini and/or summer squash, cheap, easy to make and the cooked veggie burgers freeze very well. When you want to eat them, just let them thaw and reheat them in the microwave or oven. Served on a whole-wheat bun with tomato slices or salsa, they make an excellent lunch or a light dinner. 2 cloves garlic2 onions
2 carrots
1 small zucchini and 1 small summer squash (or 2 of either one)
A little olive oil
1 ½ cups rolled oats
1/4 cup grated cheddar cheese
2 beaten eggs
1 tablespoon soy sauce (or tamari)
Enough flour to dredge the burgers in
- Grate the garlic and onion.
- Peel and shred the carrot.
- Shred the zucchini and/or summer squash (no need to peel them).
- Saute garlic and onion in olive oil over low heat for 5 minutes.
- Add squash, zucchini, and carrots and heat for 2 more minutes.
- Remove from heat and add oats, grated cheese, and egg.
- Add soy sauce or tamari.
- Let cool, and when the mixture is cool enough to handle, shape into round
burgers, about one inch thick.
- Refrigerate for at least one hour.
- Dredge burgers in flour.
- Saute in a little oil, or broil, or bake on a non-stick cookie sheet at 350 F
for about 30 minutes (turning over at 15 minutes), until golden brown and
hot all the way through.
- Serve in hamburger buns, if you like, and with all the "fixings".
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