VEGGIE BURGERS WITH ZUCCHINI AND CORN

Veggie Burgers with Zucchini and Corn image

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!

Provided by @MakeItYours

Number Of Ingredients 18

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

Steps:

Preparation Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more. Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.Cooks' NoteBurgers 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.