Name: Veggie Burgers with Zucchini and Corn
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Yield: 4 servings
Ingredients: 1 large onion; 1 garlic clove, coarsely chopped; 1/2 cup cornmeal; 1 1/2 cups (packed) coarsely grated zucchini (from about 1 medium zucchini), squeezed to remove excess water, divided; 1/3 cup white beans, rinsed, divided; 1/4 cup frozen corn (preferably fire-roasted) , thawed, divided; 2 tablespoons vegetable oil, divided, plus more for brushing; 3/4 cup cooked millet or white quinoa; 1/2 cup finely chopped basil, divided; 1 teaspoon kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1/3 cup mayonnaise; 1 1/2 teaspoons finely grated lime zest; 1 1/2 teaspoons fresh lime juice; 4 slices white cheddar; 4 hamburger buns; Green leaf lettuce, (for serving); 1 avocado, cubed, lightly smashed

Veggie burger with zucchini and corn against a pale pink background.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!

Cooks' Note

Burgers can be made 3 months ahead; tightly cover and freeze. To serve, cook frozen patties 10 minutes on each side, adding cheese during last 3 minutes of cooking.

Recipe notes

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