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.

huge-homegrown-zucchiniThis 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.

trulocal-ground-chickenI 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?!

veggie-burger-2-dot-0-aMe 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!

veggie-burger-2-dot-0-c

Print Recipe
Gluten-free veggie burger 2.0
This gluten-free veggie burger 2.0 is an awesome new type of burger. The grilled zucchini as bun tastes great and the burger made from locally sourced ground chicken is a perfect match with all the other ingredients.
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Burgers
Veggie bun & toppings
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Burgers
Veggie bun & toppings
Instructions
Burger
  1. Put the ground meat in a big bowl and add all the burger ingredients
  2. Knead until all the ingredients are well incorporated with the meat
  3. Divide the meat by 2 and shape (flatten) them into 2 burgers
  4. Leave the meat on the side, while you prepare the bun and toppings
Bun & toppings
  1. Cut 4 slices of a large zucchini and put Italian herbs on top. (optional: spray with some cooking spray before you put the herbs on top)
  2. Also cut slices of the cucumber and tomato, and take a few leaves from your lettuce. Put them all on a plate for later (as topping for your burger)
Grill time
  1. Heat the grill and put the burger and zucchini slices on the grill. Bake them as long as needed.
  2. Build the veggie burger as shown in the video in the post above
  3. Layer as follow: grilled zucchini, lettuce, tomato, grilled burger, cottage cheese, grilled zucchini, fresh fresh basil, cherry tomato
  4. Put a stick right through the middle to let it all hold.
  5. Enjoy this amazing innovative kind of burger!
Recipe Notes

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Gluten-free “true” veggie burger 2.0
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