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The Lunch that Almost Wasn’t

Yesterday was just one of those days.

You know the kind where you just can’t seem to think of anything that gets your appetite going, and yet everything you eat turns out to be incredible!

It started with yesterday’s breakfast.  Seriously people, there is no better way to start your day than with a beautiful stack of decadent pancakes…. with ice cream 😉

It ended with a good ol’ basket of fish n’ chips (healthy of course!) with an out-of-this-world peach dipping sauce.  We promsie we won’t keep that recipe from you for long!

But yesterday, it was lunch that was the real test.

We couldn’t think of anything to make, and yet we came up with one of the most delicious vegetarian burgers we have ever made!

Here’s how it all went down:

1. open the fridge and find chickpeas and black beans.  Can’t decide which ones to use.

2. Decide to use both.

3. find ourselves unable to ignore the giant pile of zucchini on the counter.

4. Grate some zucchini.

5. …burgers, anyone?

So there’s not really a connection between grated zucchini and burgers, but that’s where our thought process went anyways, and are we sure glad it did!  The rest of the procedure was just an exercise in gluing.  Vegetarian burgers are actually quite easy to make, but the tricky part is making sure that they stick together in the pan.  No one wants a crumbly burger!

And of course, every veggie burger needs a delicious sauce.  In this case, hummus   came through for us once more! A smooth and creamy Berbere-Hummus sauce adorned this delicious creation.

We got the idea for the Berbere-spiced hummus sauce from here. We made that recipe a few days ago, and LOVED it! We had a bunch of leftover spice mix, and thought it would be awesome as a sauce for these burgers. We were right.

So here’s what we did for the sauce: mixed a 1/4 c. of our favourite hummus with 1 tbsp of this Berbere seasoning, and added 2 tbsp of water to thin it out and give it a more sauce-like consistency.

From the burger to the sauce, this recipe is so simple, so quick, and so delicious.

Zucchini-Bean Burgers

Prep Time: 10 min

Cook Time: 10 min

Serves: 2


1/2 small zucchini, grated

1/2 c. each chickpeas and black beans

2 tbsp finely diced onion

1 tsp oat flour

1 tsp water

1/4 tsp sea salt

2 tbsp tahini

2 tsp lemon juice

1 tsp lemon zest

1 tsp hot pepper relish

pepper, to taste


In a medium-sized bowl, mash the beans together, leaving a few larger pieces for texture. Add all other ingredients and mix together until the mixture comes together when packed.

Separate mixture into 2 equal-sized portions and form into patties.  Wet your hands to avoid having it all stick to your fingers!

Heat a pan with a little olive oil.  Carefully place burgers onto the pan and cook for about 5 minutes, or until browned.  Carefully flip over and cook for another 5 minutes.


ps- congratulations to the Canadian Women’s soccer team, who won the bronze medal today!  This was the first time since 1963 that Canada has won a medal in a traditional team sport 😉

Do you like vegetarian burgers?  What do you do when you can’t decide what to eat?


About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

4 responses »

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  3. These veggie burgers look yummy!
    If I can’t decide what to eat, I’ll often this: crusted seitan or tofu, roasted sweet potatoes and kale chips/salad. Never fails to satisfy me as it’s all my favorite foods.


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