Love to make veggie burgers.  Love to eat veggie burgers.  So happy when I come up with a new way to make veggie burger night just a little different.  And think it’s super fun to get my hands mushy by shaping patties.

Sounds like I have a crush on veggie burgers. Well maybe I do. They are awesome, you know.  But finding a good recipe isn’t always easy.  I’ve definitely met some duds. That’s for sure.

Wouldn’t normally think about lemon in a veggie burger, but it’s a nice addition that makes this version really kind of perfect for a summertime meal on the patio. You can throw this together in no time.  Just whiz everything in the food processor, shape and saute. Easy breezy.

Zucchini keeps these burgers moist, but the addition of the lemon aioli makes them shine. Vegan mayo plus some garlic and lemon zest is all there is to it.

Zucchini Cashew Burgers + Lemon Aioli

Makes 8 patties

1 cup rolled oats

1 cup raw cashews

zest and juice from 1 lemon

2 Tbsp garbanzo bean flour (or other flour of your choice)

1/2 cup canned garbanzo beans, drained and rinsed

2 tsp dried dill

1 large zucchini, grated

Coconut oil

Sea salt and pepper, to taste

Place grated zucchini in a clean cotton kitchen towel and squeeze out excess water. Set aside. Combine oats, cashews, flour garbanzo beans and dill in food processor. Pulse until cashews are in small pieces. Add lemon zest and zucchini. Continue to pulse until well combined. Add a little water or olive oil if mixture seems too dry. When well combined, begin to form patties. Set aside on a plate covered with wax paper.

Heat griddle pan or large saute pan over medium heat. Add 2 teaspoons coconut oil to coat pan. Place patties in the pan and saute until golden brown on both sides, about 15 minutes. Serve with or without a bun, topped with lemon aioli.

Lemon Aioli

Makes 1/2 cup

1/2 cup vegan mayonnaise (I used Vegenaise)

Zest from 1 lemon

1 large clove garlic, chopped

Place all ingredients in food processor and process until well combined.