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Why I Love This Recipe
FEATURING: Pattypan squash (and/or zucchini) basil, lettuce and portobello caps.
We like pattypan in a burger because if you cut them the right way, they end up almost round and burger-sized. You can put grilled pattypan in any burger but here is one of the many variations we like to do!
Ingredients You'll Need
FOR THE BURGERS:
1-2 pattypan, cut into 1/2 inch slices
4-6 portobello mushrooms
1/4-1/2 cup or more of olive oil
1/2 teaspoon sea salt (or to taste)
Hamburger buns (grilled or not)
A few lettuce leaves
A few tomato slices (optional)
A bit of homemade pesto (or guacamole): https://www.bakespace.com/recipes/detail/Basil-Pesto/72436/
A bit of homemade salsa: https://www.bakespace.com/recipes/detail/Homemade-Basil-Tomato-Salsa/66613/
A bit of mayonnaise or vegan mayo (optional)
Warm up your BBQ.
In a medium-large bowl or tupperware, mix olive oil, veggies and salt. Toss a few times.
Layer the veggies on the BBQ (without them touching or overlapping as much as possible). Cook 5-10 min until soft and grilled. Turn each piece and cook for another 5-7 min until the veggies look done (portobello caps should be soft and zucchinis tender with a little crunch left)!
Turn off the heat and set the veggies aside on a plate.
FOR THE ASSEMBLY: On the bottom of the burger bun, put a bit of mayo (vegan or not). Top with portobello mushroom and grilled pattypan. On the top burger bun, add pesto (or guacamole), lettuce and tomato (if using). Close both burger buns together. Enjoy!