Receta

Nothing beats a juicy, homemade veggie burger that’s packed with fresh vegetables, hearty texture, and bold flavors. These patties are perfect for summer cookouts, quick weeknight dinners, or anytime you’re craving a plant-based meal that satisfies everyone — meat lovers included. The secret to that perfect bite? Finely shredded veggies that bind beautifully and cook evenly, made effortless with the Geedel Rotary Cheese Grater.

🍃Ingredients (Makes about 6 patties)

1 medium zucchini

2 medium carrots

1 small onion

1 can (15 oz) black beans, drained and rinsed

1 cup cooked quinoa (or breadcrumbs for extra crunch)

2 eggs (or flax eggs for vegan)

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp cumin

Salt and pepper to taste

Olive oil for cooking

Burger buns, lettuce, tomato, avocado, and your favorite sauce for serving

🥣Step-by-Step: Build the Perfect Patty

Attach the fine shredding blade to the Geedel vegetable shredder (or coarse if you prefer more texture). Feed the zucchini and carrots through the chute one at a time, turning the handle steadily to create perfect strands in seconds. For the onion, use the fine shredding blade to quickly turn it into thin onion strands that blend seamlessly into the patty.

Place all shredded veggies in a clean kitchen towel and squeeze out excess moisture — this keeps your patties firm and crispy.

In a large bowl, roughly mash the black beans with a fork — leave some texture for bite.

Add the shredded zucchini, shredded carrots, shredded onion strands, cooked quinoa, minced garlic, smoked paprika, cumin, salt, and pepper.

Crack in the eggs and mix everything together until it holds when pressed. If the mixture feels too wet, add a spoonful more quinoa or breadcrumbs.

Form into 6 equal patties (about ½-inch thick) and chill for 15–20 minutes to firm up.

Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until golden and crisp. (Or grill for that smoky flavor!)

🧀Fun Variations

Spicy Southwest: Add chopped jalapeño and chili powder.

Mediterranean Twist: Mix in feta shreds (use the fine blade on the Geedel) and oregano.

Nutty Crunch: Stir in finely crushed walnuts or almonds using the crushing blade for extra texture.

Bean Swap: Try chickpeas or lentils instead of black beans.

🍔Wrap-Up: Your New Go-To Burger

These veggie burgers are hearty, customizable, and way better than store-bought. Serve them classic-style with all the fixings or crumble over salads for a protein boost. Quick prep, big flavor, and zero fuss — thanks to tools like the rotary grater that make shredding veggies fast and uniform every time.