Crispy Fritter Burger

Crispy, crunchy, saucy and sweet - everything you want in a burger bite. Hurry and make this to squeeze out the last few drops of summer!

An amazing veggie burger is hard to beat. A lot of people don’t realise how many different flavours and textures can be fit between that bun. From the patty, to the sauce to the toppings - there aren’t really any boundaries. This one is made up of a sweet, crunchy caramelised courgette fritter and is topped with a creamy green herbed tahini sauce, that melts into every bite you take.




Fritter Patty (makes 5)
6 courgette 

1 tsp salt 
2 spring onions, finely chopped

2 garlic cloves, finely grated
Zest 1 lemon
4 tbsp fresh herbs, finely chopped (we used dill, mint and parsley)
3/4 cup flour 

Sunflower seed oil, to cook 

Green Tahini Sauce (makes around 3/4 cup):
1/2 cup tahini
3-4 tbsp fresh herbs (we used what we had leftover from the patty: dill, mint and parsley) 
1 tbsp fresh lemon juice
1 tsp maple syrup
1/4 tsp salt 
1/4-1/2 cup water




To make the fritter patty: 

  • Grate the courgette into a bowl. Salt the grated courgette and let it sit in a bowl for at least 30 minutes - this will help remove the moisture later on.
  • After 30 minutes (or more), place the grated zucchini in a cheesecloth or a regular strainer and squeeze out as much liquid from the zucchini as you can.  They have a lot more moisture than you might think and removing it is important to get a crispy, and not soggy, burger - so squeeze away! 
  • Into a bowl, add in courgette, chopped spring onions, garlic, lemon zest and fresh herbs. Stir until well combined.  Add in the four, and mix in well with your hands. At this point, it is ideal to leave the mixture to chill in the fridge for at least 30-45 minutes, as this make it easier to form patties.  If you're short for time, place the mixture in the freezer for 10 minutes.  Remove and form patties. 
  • Cooking: we tried these our both pan-fried and oven-baked. Pan-frying the patties is quicker and yields crispier patties. Oven-baking requires less oil, however the patties don't hold up as well.  
  • If you're pan-frying: heat a couple tbsp of sunflower oil over medium heat in a non-stick pan. Once heated, add in the patties and let them sit (without touching them!) for 2-3 minutes. Before flipping them over, check the side of one to make sure they are golden brown and crisp. If they are, flip the rest over and let them cook for an additional 2-3 minutes. Once cooked, remove the patties from the pan and onto a paper-towel lined dish. Let sit until ready to serve. 
  • If you're oven-baking: Pre-heat your oven to 190˙C. Once heated, place the patties on a parchment-lined baking sheet, and cook for 15-20 minutes.  Then change the oven setting to "grill" and cook for an additional 5 minutes. 

To make the tahini sauce: 

  • Add tahini, 1/4 cup water, fresh herbs lemon juice, maple syrup and salt into a blender. Blitz until combined and then blend on high until smooth.  Depending on the tahini you're using, the sauce might require more water.  You want it to be thick enough to hold up on top of the burger, but smooth enough to pour. Adjust by adding in a couple more tbsp of water until you reach the desired consistency. 

To serve:

Toast your burger buns on a pan/grill. Spread a little sauce on the bottom half of the bun, then top with a lettuce leaf, a zucchini patty, more sauce, sprouts and anything else you may want - cheese, tomatoes, onions, go to town!