Zucchini Mushroom Burgers
This recipe came into my mind just in time for meatless Mondays. I personally love meatless Mondays it gives my digestive system a break from all the hard work of breaking down heavy meats. My hubby on the other hand isn’t to big of a fan about any dishes that don’t include some kind of a meat entrée. He is a carnivore reincarnated I swear lol, any how having a few days out of the week that don’t include meat are a good way to keeping a healthy and balanced diet and maintaining a good weight. I prefer to have a couple of days out of the week where I don’t eat meat, but starting at one day is better than nothing.
Meatless Mondays are also a good way to be friendly to your wallet, since meat is so expensive. Vegetables, whole grain pasta, rice, and quinoa are some great staples to always have in your pantry on hand for quick and easy meatless dishes.
- 10 mushroom burgers
- 1 zucchini
- 4 sun dried tomatoes
- ½ cup shredded carrots
- 2 cloves of garlic
- ½ green onion
- 2 tbsp. ground flax seed
- ½ cup quick oats
- 1 cup of cooked barley
- 2 tbsp. goat cheese
- 1-1/2 tsp. dijon mustard
- ¼ tsp. each of sea salt and black pepper
- ⅛ tsp. each of sweet chilli pepper and cumin
- 2 tbsp. parmesan cheese
- Small bunch of fresh parsley
- Grate zucchini into a colander, season with a little sea salt and place a bowl over top of the zucchini with something heavy sitting in the bowl, set the zucchini aside while you cook the barley. Placing a bowl with something heavy over top will help release some of the excess liquid in the zucchini.
- Cook barley according to directions on the package, drain, and rinse under cool water, just to cool it down a little, than pour 1 cup of the cooked barley into a food processor.
- Clean mushrooms and toss into the food processor, along with all the rst of the ingredients except for the zucchini.
- Before you add the zucchini, place it in your hands and squeeze out as much liquid as you can than put it in the food processor along with all the rest of the ingredients.
- Process everything for 1-2 minutes until mixture is smooth.
- In a large skillet heat up 2 tbsp. of coconut oil on medium high heat, fill a size 16 scoop with the mixture and place it into the heated pan, pat down the mixture using the back of the scoop so that you form a nice round burger, you may need to lightly wet the back of the scoop so the mixture doesn’t stick to it.
- Cook burger for 2 minutes, flip over using a spatula and cook for another two minutes till both sides are browned and have a nice crust, place onto a plate lined with paper towel.
- Now you can dress you burger buns, I like to use a whole wheat thin burger bun, with a little baby kale instead of lettuce, it has more nutritional benefits, a few cherry tomatoes, a teaspoon of crumbled goat cheese, and a tablespoon of greek yogurt mixed with ⅛ tsp. sweet chilli pepper to spread onto the bun.