Veggie burger, chickpea burger, black bean burger, lentil burger, soy burger, gluten-free bun, sweet potato bun….
More and more veggie and gluten-free options show up on restaurant menu’s over the past couple of years. I like the fact that there is an increasing amount of options coming up for vegetarians and gluten-intolerant people. The food industry gets more and more creative, and sometimes I am really surprised by new dishes/meals.
This inspired me to try something new with our homegrown zucchini. This zucchini was so huge that I thought it had the perfect shape/ diameter to use as bun! I often saw pictures coming by where eggplant, avocado and portobollo mushrooms were used as bun. So why not zucchini? Zucchini is a perfect veggie to grill and firm enough to use as bun.
I decided to make a burger of meat, so no, it is not a 100% veggie burger this time. That’s why I named it veggie burger 2.0, since the bun is a veggie and not the burger. I chose to go with a ‘real’ burger because I had some ground chicken from this awesome Canadian company Trulocal in the fridge. This “true” ground chicken is locally sourced and therefor a perfect fit with my homegrown zucchini. Also, I wanted to use homegrown lettuce, tomato and basil as topping! How more local and rich in quality can it be?!
Me and my husband had so much fun making these burgers. Especially the ‘building’ of the veggie burger was coming out exactly what I had in mind. The taste was even more exciting! The zucchini had a good grilled flavour and still quit some bite. The burger was spiced well and its taste balanced with all the other ingredients.
Curious to how we made this burger? We made a short video about the “make of”, see below.
Would you like to make this veggie burger 2.0 yourself? I shared the recipe below! And… if you live in Ontario Canada, don’t forget to order some delicious ground chicken from Trulocal.
Let me know how your burgers came out! Good luck!