Lunch: Veggie Burgers With Zucchini and Corn

Recipe by Katherine Sacks Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Veggie Burgers With Zucchini and Corn

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large onion
1 garlic clove, coarsely chopped
1/2 cup cornmeal
1 1/2 cups (packed) coarsely grated zucchini (from about 1 medium zucchini), squeezed to remove excess water, divided
1/3 cup white beans, rinsed, divided
1/4 cup frozen corn (preferably fire-roasted) , thawed, divided
2 tablespoons vegetable oil, divided, plus more for brushing
3/4 cup cooked millet or white quinoa
1/2 cup finely chopped basil, divided
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/3 cup mayonnaise
1 1/2 teaspoons finely grated lime zest
1 1/2 teaspoons fresh lime juice
4 slices white cheddar
4 hamburger buns
Green leaf lettuce, (for serving)
1 avocado, cubed, lightly smashed

Instructions

Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30 –45 seconds.
Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3 –4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3 –4 minutes more. Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes. Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside. Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes. Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds. Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.

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