Vegetable Waffle Burger
Crispy zucchini and carrot waffles stand in for buns in this fun, veggie-packed burger. Juicy patty, melted cheese, fresh toppings, and creamy sauce come together for a satisfying meal in about 30 minutes.
Equipment
- 1 | Mini waffle maker |
- 1 | Mixing bowl |
- 1 | Skillet | for patties
- 1 | Spatula |
- 1 | Clean kitchen towel | for squeezing zucchini
Ingredients
- 2 | cups | shredded zucchini | excess moisture squeezed
- 1 | cup | shredded carrots |
- 1 | cup | shredded mozzarella |
- 1 | | large egg |
- 2 | tbsp | flour |
- 2 | | burger patties |
- 2 | slices | cheese |
- 4 | | lettuce leaves |
- 4 | | tomato slices |
- 8 | | pickle slices |
- 4 | tbsp | creamy herb sauce |
- 1 | | salt and pepper | to taste
Instructions
- Squeeze excess liquid from shredded zucchini.
- Mix zucchini, carrots, mozzarella, egg, flour, salt, and pepper.
- Preheat and grease mini waffle maker.
- Cook batter in batches until golden and crisp, about 4–5 minutes each.
- Cook burger patties in a skillet; top with cheese to melt.
- Spread creamy herb sauce on two waffles.
- Layer lettuce, tomato, cheesy patty, and pickles on bottom waffle.
- Top with second waffle and serve immediately.
Notes
Store leftover waffles in the fridge up to 2 days; reheat in toaster.
Freeze cooked waffles up to 2 months for quick future meals.
Squeeze zucchini thoroughly to keep waffles crisp.
Freeze cooked waffles up to 2 months for quick future meals.
Squeeze zucchini thoroughly to keep waffles crisp.