It’s Friday and I am dang happy about it. You in the same boat? Let’s not kid ourselves, I’m ALWAYS excited about Friday’s but this one seems particularly glorious. I feel like my days lately have been going by at the speed of light and I’m running a million miles a minute! It’s great to be busy, but by the time the weekend rolls around I feel like Megan in the couch scene in Bridesmaids – which if you haven’t seen put that on your to-do list for the weekend.
Thomas and I look forward to what we’re going to make every Friday and burgers are usually high-up on the list. I would usually be referring to juicy, grease-dribbling-down-your-chin meaty kind of burgers – but not lately folks. While those hold a special spot in my heart, lately we’ve been trying veggie burgers. WAIT. Don’t leave yet! I know that may not sound exciting for a Friday night meal, but I can assure you that these will make your meat loving souls feel a pitter patter.
The roasted zucchini and quinoa patties that are crisp on the outside and delectably silky on the inside, combined with a tangy mustard sauce, radicchio slaw, and avocado piled high on a toasty bun. Burger bliss at it’s finest.
Roasted Zucchini Quinoa Burgers with Radicchio Slaw
– 6 inch medium zucchini cut into chunks
– 3 cloves garlic, left whole
– olive oil for drizzling
– kosher salt + pepper to taste
– 1/2 teaspoon smoked paprika (if you don’t like anything smoky, add regular paprika)
– 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it
– 2 cups of cooked quinoa
– 1 cup of panko breadcrumbs
– 4 hamburger buns toasted
– 1 small head of radicchio, sliced into strips
– 1/2 tablespoon mayo
– 1/2 tablespoon sour cream
– juice of half a lemon
– 1 garlic clove minced
– salt to taste
Tangy mustard sauce
– 1/4 cup cup of yellow mustard
– 1/4 cup of grainy dijon mustard
– 2 tablespoons of honey
– 1 tablespoon of apple cider vinegar
– salt to taste
What to do:
1) Preheat the oven to 425 degrees F.
2) On a large rimmed baking sheet, toss together the zucchini and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 25-30 minutes or until the squash is softened and golden, making sure most of the moisture has been cooked out of the squash. Turn the squash around halfway throughout cooking.
3) Remove from the oven and allow the squash to cool. Add the roasted squash and garlic along with the paprika, cayenne, quinoa, and panko and pulse to combine the mixture.
4) Line a baking sheet with parchment paper. Pat the zucchini mixture into 8-10 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.
5) Heat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. The burgers are delicate to be careful when you’re flipping
6) Whisk together all the ingredients for the radicchio slaw, and gently combine with the sliced radicchio.
7) Make the tangy mustard sauce by combining all the ingredients.
7) to assemble the burgers, toast your buns, spread a layer of mustard sauce, top with patty, then layer with sliced avocado and radicchio slaw.
That slaw with tangy mustard sauce sounds delicious!
Thanks Marlynn! Different textures and crunchiness is a must on a burger for me!
I often don’t like veggie burgers because they are so mushy so I like how you strive for a crispy outside here
I totally agree! This recipe is surprisingly crispy on the outside and silky smooth on the inside which I love – Plus adding a crunchy slaw adds contrast as well.