Mushroom and zucchini burgers with nuts and seeds

Perfectly delicious, these veggie burgers are packed with highly nutritious ingredients! If you have a food processor at hand, use it to speed up the grating and the chopping, and your burgers will be oven ready in no time! Alternately, you could form little veggie balls instead of the burgers. Serve them with tofu dip with garlic, lemon and dill.

Ingredients (serves 4-6)

- 2 cups zucchini, grated

- 350g mixed mushrooms, finely chopped 

- 1 large onion

- 1 carrot, grated

- 1-2 garlic cloves, mashed

- 1/2 cup walnuts, coarsely chopped

- 1/3 cup pumpkin seeds

- 1/3 cup sunflower seeds

- 2 Tablespoons hemp seeds

- 1 Tablespoon flax seeds

- 1/2 cup panko breadcrumbs, or more, as needed

- 2 Tablespoons fresh dill, chopped

- 1 Tablespoon balsamic vinegar

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Heat the olive oil in a heavy bottom pan, sauté the onions with the carrot and mushrooms until juices have evaporated. Add the balsamic vinegar and cook for a minute, stirring constantly, until vinegar is absorbed by the veggies. In a little bowl, mix the flax seeds with 3 Tablespoons of water and allow to sit for a few minutes. In a large bowl, combine the grated zucchini with the mushroom mixture, the garlic, nuts, seeds, breadcrumbs and dill. Taste and adjust the seasonings to your preference. Try to form the patties using your hands, the dough should be quite elastic. If it crumbles apart, add more breadcrumbs. Place the patties on an oiled baking sheet and bake at 350 until they form a crust on the outside, about 30 minutes, depending on the oven. Serve with tofu dip, bread and a salad and enjoy!