Vegan Courgette Fritter Burgers
Crispy, crunchy, saucy and sweet - everything you could possibly want in a vegan burger. This one is made up of a crisp and crunchy courgette fritter and is topped with a creamy herbed tahini sauce, that melts into both the fritter and bun, creating a burger that's packed with flavour and texture.
30 mins (+ chilling)
3 large courgettes (around 600g)
1 tsp salt
2 spring onions (around 60g), finely chopped
2 garlic cloves, finely grated
1 lemon, zested
20g fresh herbs, finely chopped (such as dill, mint, chives and parsley)
90g plain flour
4 tbsp (60g) sunflower oil, to fry
Herbed Tahini Sauce:
40g fresh herbs (such as dill, mint, chives and parsley)
1 lemon, juiced
1 tbsp (15ml) maple syrup
1/2 tsp salt
6 burger buns
40g lambs lettuce
Start by preparing the fritters. Use the largest side of a box grated to grate the courgette into a colander.
Place the colander over the sink and sprinkle the courgettes with 1 tsp salt. Use your hands to rub the salt into the courgettes, then let them sit in the colander for at least 30 minutes, where they will release excess moisture - resulting in a crispy, and not soggy fritter.
Use your hands to squeeze the grated courgette together 7-8 times, to release as much moisture as possible.
Add the courgettes into a bowl along with the chopped garlic, spring onion, herbs and lemon zest. Use a spatula to stir the mixture together until well combined.
Add the flour and use your hands to incorporate it into the courgettes. Cover the bowl with a clean kitchen towel and place it in the fridge to rest for at least 25-30 minutes - which will make it easier to form and pan fry the fritters.
In the meantime, prepare the tahini sauce. Add the tahini, water, herbs, lemon juice, maple syrup and salt to a food processor. Pulse for 1-2 minutes, until completely smooth and creamy. Depending on the tahini you're using, the sauce might require extra liquid. If it feels too thick to pour, add an extra 30-40 ml of water to the food processor, and pulse again until creamy.
Once the fritter mixture has chilled, split it into six parts and use your hands to form each part into a flat patty.
Heat 4 tbsp of sunflower oil in a large non-stick pan over medium heat. Add the courgette patties and let them cook, untouched, for 5-6 minutes, until golden brown on the heat-facing side. Flip them, and continue to cook them, untouched for 5-6 more minutes, until crisp throughout.
Remove the patties from the pan and onto a tray lined with a few sheets of kitchen roll.
To serve, split the burger buns in half and toast them on pan until lightly browned. Spread a spoonful of tahini sauce on the bottom half of the bun, top it with lettuce, a courgette fritter and extra tahini sauce.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.