Food

Tempura Zucchini Burgers on Avocado Buns {Recipe}

You're just a few buttery avocados away from your new favorite meal.

Barbecue season might be over, but that’s not stopping us from adding a Westernized influence to classic Asian flavors in a not-so-average-burger form. In our fun dish, we’re using avocado as the bun, while the sweet and spicy miso mayonnaise, crispy zucchini patty, and salty nori balance this delicious burger. Serve as a playful appetizer at your next potluck, or enjoy as a delicious main on its own.

Serves 4

What You Need:

For the spicy miso mayonnaise:
⅓ cup vegan mayonnaise
2 teaspoons Sriracha
1 teaspoon white miso paste
1 pinch cayenne pepper (optional)

For the tempura:
2 cups cake flour
1 cup ice water
3 cups canola oil
1 zucchini, sliced into ¼- inch pieces

For the burger toppings:
4 avocados, peeled, halved, and pitted
1 tablespoon black sesame seeds
2 tablespoons pickled ginger
Nori strips

What You Do:

1. For the miso mayonnaise, into a bowl, combine mayonnaise, Sriracha, and miso paste and whisk. Set aside.

2. For the tempura zucchini patty, into a mixing bowl, place one cup flour. Into another bowl, whisk ice water and remaining flour until smooth.

3. Into a large wok or pot, pour oil 2 inches deep and heat until it is 350 degrees, then dip zucchini slices into dry flour, remove excess flour, and dip once more into the tempura batter bowl.

4. For the burger, place 4 zucchini pieces into the wok or pot and fry, making sure not to overcrowd each batch. Fry for approximately 3 minutes, or until crispy and golden. Transfer to rack to cool and dry.

5. Spread a thick layer of miso mayo onto each half of the avocado bun, and top with zucchini tempura patty, pickled ginger, and nori strips. Sprinkle sesame seeds on top and serve.

Photo courtesy of Sara Stevens

More Food

Vegan Sugar Cookie Dough {Recipe}

The perfect base for classic sugar cookies, these are also easily customized to create your own dreamy flavor combinations.
Read More »

Vegan Diner-Style Pancakes {Recipe}

These vegan buttermilk pancakes are as fluffy and tender as they are nostalgic and mouthwatering.
Read More »

VegNews Holiday Cookie Contest 2017 Finalists

Drum roll, please! We present the 10 finalists in this year's VegNews Holiday Cookie Contest.
Read More »

Roasted Potato Zucchini Pizza {Recipe}

Anytime can be pizza time with this simple, healthy recipe.
Read More »

The VegNews Guide to a Vegan Mexican Christmas

VegNews editor Richard Bowie spotlights his five favorite veganizable dishes for a Mexican Christmas feast.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »