Memorial Day is swiftly approaching and Surya Brasil wants to make sure you enjoy your holiday to the fullest. It is a time of remembrance for our fallen soldiers, spending family time together, barbecuing and yes, in most cases, SHOPPING!!!! To ensure you have a wonderful holiday we have included some vegan options for B-B-Q below and we will be having a 40% OFF sale on our website ALL WEEKEND starting Saturday May 28th and ending Monday May 30th. You don't want to miss this HUGE SALE!!!!!
We all know a must have for any BBQ is Burgers. How can you have a burger without meat? We have the perfect recipe for you below!
ORGANIC ZUCCHINI AND CORN VEGGIE BURGERS
6 c shredded zucchini1/4 c chopped green onions
1 c sweet corn
2 c garbanzo bean flour
4 c panko breadcrumbs
2 tsp baking powder
1 tsp baking soda
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)
*use organic ingredients whenever possible
Pre-heat oven to 350 and grease baking sheet with coconut oil.
Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl.
In food processor, process dry ingredients, included seasonings and spices.
Add zucchini juice and process only until combined.
Transfer garbanzo bean mixture into a separate bowl.
Fold in veggies and season to taste, only if more seasoning is needed.
Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc.
Place on greased cookie sheet and drizzle each burger with coconut oil.
Cook for 25 minutes, or until underside is golden brown.
Flip each burger and cook an additional 5-7 minutes until the top is golden brown.
Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl.
In food processor, process dry ingredients, included seasonings and spices.
Add zucchini juice and process only until combined.
Transfer garbanzo bean mixture into a separate bowl.
Fold in veggies and season to taste, only if more seasoning is needed.
Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc.
Place on greased cookie sheet and drizzle each burger with coconut oil.
Cook for 25 minutes, or until underside is golden brown.
Flip each burger and cook an additional 5-7 minutes until the top is golden brown.
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