Paneer and Zucchini Burgers
These vegetarian burgers are as tasty as they are filling! A great way to incorporate your favourite veggies into such a comforting dish. Served with a yogurt and fresh herb sauce and topped with paneer, it's sure to become a new must-have for your next BBQ!
- Prep: 20 min
- Cooking: 20 min
Ingredients
- 2 buns
- 4 slices, 1cm thick (80 g) of Canadian paneer
- Salt and pepper
- 2 slices of tomatoes
- For the zucchini patties
- 1/2 large zucchini (approx. 150 - 200 g)
- 1/3 cup (30 g) flour
- ½ tsp (3 g) baking powder
- Salt
- 1 egg
- 1 1/2 tbsp (25 ml) Canadian milk
- 1 1/2 tbsp (25 ml) melted Canadian butter
- ½ tsp. garlic powder
- 1 tsp. fried onions (supermarket)
- Pepper
- 1/4 cup (30 g) panko breadcrumbs
- For the sauce
- 1 1/2 tbsp (25 ml) Canadian Greek yogurt
- Juice of half a lemon
- 1 tbsp (15 g) finely chopped parsley
- 1 tbsp (15 g) finely chopped mint leaves
- 1 tbsp (15 g) thyme
- ½ tsp (5 g) cumin powder
- ½ tsp (5 g) garlic powder
- Salt and pepper
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Preparation
Use a peeler to make thin zucchini strips.
In a bowl, mix flour, baking powder, salt, egg and milk until smooth like a pancake batter.
Add melted butter. Mix well.
Stir in garlic, fried onions, pepper and, lastly, panko breadcrumbs. Stir to combine, then add the zucchini strips, without over-mixing (to avoid breaking them).
Pour the mixture onto 2 pieces of parchment paper to form the 2 patties and place in the freezer for 10 minutes, just long enough for the patties to set.
Place the zucchini patties and paneer slices on a barbecue griddle and grill for 15 min, until golden brown on both sides.
Meanwhile, mix all ingredients to make the yogurt and herbs sauce. Season with salt and pepper.
Lastly, toast the buns until crisp.
Assembly
Spread a thick layer of yogurt sauce on bottom buns.
Top with zucchini patty, tomato slice and paneer.
Add more sauce to the top of the hamburger bun.
All that's left is to close your burgers and enjoy!
