It's not falafel

In the ongoing effort to use up garden zucchini, we decided to make veggie burgers. I have about six zukes that got away, growing much larger than I intended them to. They're not quite baseball bats, but close. So I grated one last week as the base for veggie burgers.

Grilled veggie burgers, ready for the buns.

I used a "recipe" that Ken blogged about when we made a batch many years ago. It's less of a recipe and more of a description, which is what you'll get here. I grated a carrot, a small onion, and a couple of medium-sized potatoes and added them to the squash which I had previously squeezed to remove as much water as I could. Next, I mashed about two cups (one large can) of pinto beans and mixed them in.

Into that went some unmeasured quantities of salt, pepper, cayenne, fennel, paprika, ancho chili powder and just a soupçon of ground cloves. Then, to bind it all, I added chick pea flour. Once that was mixed in, I let it all sit to absorb the flour and blend the flavors. After a while, we tasted it and thought that it needed more salt but, more importantly, the mixture was a little too wet. Ken had some breadcrumbs in the freezer from a batch of sweet potato bread he made a while back, so we dried those out in the oven and added them. That did the trick.

We formed the mix into burgers, two for the grill on Friday and the rest (about eight more) for the freezer. The burgers held together well on the grill and we ate them on buns with sliced pickles and ketchup, served along side some fries. Tasty!