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    Home / Main Courses / Sandwiches & Light Fare
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    Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce

    By Alanna Taylor-Tobin on Jun 11, 2015 (updated Nov 23, 2022) / 47 Comments

    Jump to Recipe Print Recipe

    Gluten-free, grain-free veggie burgers get a falafel vibe from toasted spices and chickpeas, substance from zucchini and feta, and gooey love from garlic and mint-laced Greek yogurt. {Thanks to Dave's Killer Bread for sponsoring this post!}
    3 delicious Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce
    I began writing this post on Monday during the drive south from San Francisco to Big Sur for a mid-week camping trip with my family. I planned to tell you all about the sweeping coastline with stunning views of the ocean, about our spacious campsite under the redwoods, our trips to the beach and the gorge for sunbathing and swimming, enjoying the peaceful sounds of nature, and delicious meals from the grill and local eateries. 
    holding zucchini ribbons over bowl squeezing water from greens
    My sister was having a significant birthday, the kind where people give you jokey cards with talk of hills, and she wanted none of it. She booked a campsite at Pfeiffer State Park, which is one of our favorite places in the world to spend a weekend (or a beginning-of-the-week, as it were). The famous campground begins taking reservations six months in advance and they fill up immediately, so we were pleased when she found a site mere weeks ahead.
    top down shot of ingredients in bowl
    We soon found out why.
    egg in bowl
    The weather forecast predicted a heatwave. But as Jay drove and I got partway through my first paragraph, we dropped down to Highway 1 to find the glorious view obscured by thick fog. When we arrived at the campground, it was sunny again, and very hot – and so was ourminusculecampsite. The sun bore down on a small plot of dust surrounded on three sides by walls of poison oak. Jay did what any sensible man would at times like these: he opened a beer. And I did what any sensible woman would: I went to book a room at the lodge.
    sieving ingredients
    The next morning was cool and overcast. We sat around the picnic table, full from a breakfast of pancakes, bacon, and Irish coffees (my brother WINS at camping), when suddenly a thunderous sound engulfed us. Out of nowhere a violent wind had kicked up. Hundreds of dry leaves (probably poison oak) swirled around our heads. The sound was as loud as a plane taking off. All around us, tree limbs cracked and fell. After a few minutes the wind died down as mysteriously as it came up. My sister had been off in the redwoods with a baby and another small child and reported that a giant limb crashed at their feet before they turned and sprinted for the road. Luckily no one in the campground was injured, but the damage caused a crew of prison laborers to set up a chainsawing and wood-chipping operation to deal with the fallen trees for the entire day... right outside our room.
    bowl of feta
    We went to Nepenthe to escape the ruckus and take in the view and a few drinkles, then to Pfeiffer beach to shiver and watch the waves as the wind blew a storm of sand into our eyes and ears.
    placing greens on burger
    At least the food was amazing. We booked a table at Big Sur Bakery and Restaurant for dinner where we enjoyed large plates of salad, blistered shishito peppers, wood-fired pizzas topped with creamy greens, a couple of bottles of white Bourgogne, and two exquisite desserts: a lemon ice cream pie in a pistachio crust with lemon curd, and a warm flourless brownie topped with crunchy walnuts and coffee ice cream.
     Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce without top buns
    The night of the epic winds we dined at the campsite on grilled halloumi, zucchini and bell pepper skewers, steaks, a kale and hempseed slaw, and these veggie burgers. There were mint julepsand more bottles of wine. For dessert I concocted some schmancy s'mores that I hope to share here soon. We drank whiskey and sang around the campfire for hours, and though it started to drizzle, the rains held off until our drive home the next day, following a breakfast of avocado toast and lattes back at Big Sur Bakery.
    row of 3 Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce
    So about these burgers. Zucchini, chickpeas and feta blend with the falafel-esque flavors of cumin, coriander and parsley. Egg and chickpea flour bind the mixture together for a sturdy burger that doesn't fall apart when you nom it. I top them with a minty yogurt sauce, and sliced tomatoes, avocado, red onion, and sprouts all piled on some seedy buns from Dave's Killer Bread.
    3 Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce
    We first fell for Dave’s organic breads while traveling in Washington State a couple of years ago (we’re particularly fond of the spelt bread) and when I was contacted about featuring their new Million Dollar Buns on this site, I was glad to oblige. The buns are packed with seeds and whole grains and have a soft, sweet base that will highlight any burger you choose to put between them. The company has a rad mission statement to treat their employees well and get former convicts back on their feet, so it's one that I'm glad to support.
    Spiced Zucchini, Feta + Chickpea Veggie Burger with Minted Yogurt Sauce
    Many thanks to Dave's Killer Bread for sponsoring this post, and to Jered's Pottery for the beautiful handmade blue mixing bowl pictured up top.
    hand picking up burger

    More Burger and Sandwich Recipes:

    • Quinoa, Beet and Chickpea Veggie Burgers
    • Green Goddess Sandwiches
    • Toasted Pan Bagnat with Tomatoes, Mozzarella, and Arugula

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this zucchini and chickpea burger recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Spiced Zucchini, Feta + Chickpea Veggie Burgers with Minted Yogurt Sauce

    Print Recipe Pin Recipe
    Gluten-free, grain-free veggie burgers get a falafel vibe from toasted spices and chickpeas, substance from zucchini and feta, and gooey love from garlic and mint-laced Greek yogurt.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total: 35 minutes minutes
    Servings: 6 burgers

    Ingredients

    Burgers:

    • 2 cups cooked chickpeas, rinsed and drained (300g)
    • 12 ounces zucchini, grated on the large holes of a box grater (4 medium / 340 g) (2 cups packed)
    • salt, as needed
    • 4 teaspoons coriander seed
    • 1 tablespoon cumin seed
    • 2 tablespoons olive oil
    • 1 large yellow onion, finely diced
    • 4 large cloves garlic, minced
    • 1 ½ teaspoons smoked paprika
    • ½ cup finely chopped parsley
    • finely grated zest from 1 large lemon
    • 1 large egg
    • 1 cup chickpea flour (120g)
    • 1 ¼ cups crumbled feta cheese (I used sheep’s milk) (5 ounces / 140g)
    • ~ ¼ cup mild vegetable oil for frying, such as sunflower (60 ml)

    Yogurt sauce:

    • 2 large cloves garlic
    • ½ teaspoon fine sea salt
    • 1 cup whole milk Greek Yogurt (235 ml)
    • a large handful mint leaves, finely chopped

    For serving:

    • 6 buns, halved and toasted (such as Dave’s Million Dollar Buns or Honey Oat Beer Buns)
    • avocado, tomato, thinly sliced red onion, sprouts (I used sunflower sprouts)
    Prevent your screen from going dark

    Instructions

    Make the burgers:

    • Place the grated zucchini in a large colander and toss with 2 teaspoons of salt. Let the zucchini drain for 15 minutes, then squeeze out as much moisture as you can with your hands (or roll it up in a clean kitchen towel and wring it out). Discard the zucchini water.
    • Place the coriander and cumin seeds in a small, dry skillet set over a medium-low flame and toast until fragrant, shuffling the pan frequently, 2-3 minutes. Let cool completely, then grind finely in a spice grinder or mortar and pestle.
    • Heat the oil in a wide skillet set over a medium flame until it shimmers, then add the onion, garlic, smoked paprika and the ground coriander and cumin. Cook, stirring frequently, until the onion is caramelized and tender.
    • In a large bowl, combine the cooked onion, chickpeas, drained zucchini, parsley and lemon zest. Use a potato masher to mash the mixture, leaving the chickpeas fairly chunky. Blend in the egg, chickpea flour, and ½ teaspoon salt. Gently stir in the feta, leaving it in chunks. The burger mixture can be prepared up to 2 days ahead and refrigerated airtight until ready to cook.

    Make the yogurt sauce:

    • Mash the garlic and salt together in a mortar and pestle (or with a fork in a wooden bow until smooth. Work in the yogurt, then stir in the mint. (Can be made up to 1 day ahead.)

    Cook the burgers:

    • Shape the burger mixture into 6 large patties, roughly 4" wide and 1" tall. Heat 1/8" of sunflower oil in a wide skillet set over a medium flame until it shimmers. Carefully add 3 of the burgers and cook on the first side until deeply browned, 3-4 minutes, reducing the heat if the burger is cooking too quickly. Flip and cook on the second sides until browned and the burgers are cooked through, 3-4 more minutes. The burgers are fairly dense, so decrease the heat to low if necessary to gently heat them all the way through. Drain on paper towels, and repeat with the remaining burgers. (Extra burgers can be refrigerated airtight for up to 3 days or frozen for up to a month or two; re-fry to heat through before serving.)

    Eat the burgers!:

    • Spread the buns on each side with a tablespoon or two of yogurt sauce, then top with the burger patties, sliced avocado, tomato, onion, and sprouts. Devour immediately.

    Notes

    These burgers are vegetarian, gluten-free and grain-free, and would be equally delectable made into smaller cakes, fried in a little extra oil, and served atop a green salad.
    Don't skip the yogurt sauce as it adds needed moisture to the sturdy patties.
    Do be sure to squeeze the bejeezus out of the zucchini so you don't end up with soggy burgers.
    The burger mix can be made up to a day or two ahead and fried to order. Or cook up the burgers and store them airtight in the fridge or freezer. Cooked burger patties travel well and can be thrown on a grill to re-heat.
    I made these with home-cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans. If starting with dried chickpeas, soak ¾ cup dried beans in cool water for 8-12 hours. Drain, place in a saucepan covered with several inches of water, and add a bay leaf if you like. Simmer the beans until very tender, about 1 hour, adding in ½ teaspoon fine sea salt toward the end of cooking. Measure out what you need for the burgers, saving the rest for another use.
    Nutritional values are based on one of six burgers.

    Nutrition

    Calories: 610kcalCarbohydrates: 60gProtein: 25gFat: 32gSaturated Fat: 8gCholesterol: 57mgSodium: 815mgPotassium: 879mgFiber: 12gSugar: 13gVitamin A: 1065IUVitamin C: 25.6mgCalcium: 355mgIron: 6.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Spiced Zucchini, Feta + Chickpea Veggie Burgers with
    Minted Yogurt Sauce

    These burgers are vegetarian, gluten-free and grain-free, and would be equally delectable made into smaller cakes, fried in a little extra oil, and served atop a green salad. Don't skip the yogurt sauce as it adds needed moisture to the sturdy patties. Do be sure to squeeze the bejeezus out of the zucchini so you don't end up with soggy burgers.The burger mix can be made up to a day or two ahead and fried to order. Or cook up the burgers and store them airtight in the fridge or freezer. Cooked burger patties travel well and can be thrown on a grill to re-heat.

    I made these with home-cooked chickpeas; if using canned, you may need to add less chickpea flour to account for drier beans.If starting with dried chickpeas, soak ¾ cup dried beans in cool water for 8-12 hours. Drain, place in a saucepan covered with several inches of water, and add a bay leaf if you like. Simmer the beans until very tender,
    about 1 hour, adding in ½ teaspoon fine sea salt toward the end of cooking.
    Measure out what you need for the burgers, saving the rest for another use.

    Makes 6 burgers

    Burgers:

    2 cups (300 g) cooked chickpeas, rinsed and drained
    12 ounces zucchini (4 medium / 340 g), grated on the large
    holes of a box grater (2 cups packed)
    salt, as needed
    4 teaspoons coriander seed
    1 tablespoon cumin seed
    2 tablespoons olive oil
    1 large yellow onion, finely diced
    4 large cloves garlic, minced
    1 ½ teaspoons smoked paprika
    ½ cup finely chopped parsley
    finely grated zest from 1 large lemon
    1 large egg
    1 cup (120 g) chickpea flour
    1 ¼ cups (5 ounces / 140 g) crumbled feta cheese (I used
    sheep’s milk)
    ~ ¼ cup (60 ml) mild vegetable oil for frying, such as sunflower

    Yogurt sauce:
    2 large cloves garlic
    ½ teaspoon fine sea salt
    1 cup (235 ml) whole milk Greek Yogurt
    a large handful mint leaves, finely chopped

    For serving:

    6 buns (such as Dave’s Million Dollar Buns or Honey Oat BeerBuns), halved and toasted

    avocado, tomato, thinly sliced red onion, sprouts (I used
    sunflower sprouts)

    Make the burgers:

    Place the grated zucchini in a large colander and toss with
    2 teaspoons of salt. Let the zucchini drain for 15 minutes, then squeeze out as
    much moisture as you can with your hands (or roll it up in a clean kitchen
    towel and wring it out). Discard the zucchini water.

    Place the coriander and cumin seeds in a small, dry skillet
    set over a medium-low flame and toast until fragrant, shuffling the pan
    frequently, 2-3 minutes. Let cool completely, then grind finely in a spice
    grinder or mortar and pestle.

    Heat the oil in a wide skillet set over a medium flame until
    it shimmers, then add the onion, garlic, smoked paprika and the ground
    coriander and cumin. Cook, stirring frequently, until the onion is caramelized
    and tender.

    In a large bowl, combine the cooked onion, chickpeas, drained
    zucchini, parsley and lemon zest. Use a potato masher to mash the mixture, leaving the
    chickpeas fairly chunky. Blend in the egg, chickpea flour, and ½ teaspoon salt.
    Gently stir in the feta, leaving it in chunks. The burger mixture can be
    prepared up to 2 days ahead and refrigerated airtight until ready to cook.

    Make the yogurt sauce:

    Mash the garlic and salt together in a mortar and pestle (or
    with a fork in a wooden bowl) until smooth. Work in the yogurt, then stir in
    the mint. (Can be made up to 1 day ahead.)

    Cook the burgers:

    Shape the burger mixture into 6 large patties, roughly 4" wide and 1" tall. Heat 1/8" of sunflower oil in a wide skillet set over a medium flame
    until it shimmers. Carefully add 3 of the burgers and cook on the first side
    until deeply browned, 3-4 minutes, reducing the heat if the burger is cooking
    too quickly. Flip and cook on the second sides until browned and the burgers
    are cooked through, 3-4 more minutes. The burgers are fairly dense, so decrease
    the heat to low if necessary to gently heat them all the way through. Drain on
    paper towels, and repeat with the remaining burgers. (Extra burgers can be
    refrigerated airtight for up to 3 days or frozen for up to a month or two;
    re-fry to heat through before serving.)

    Eat the burgers!:

    Spread the buns on each side with a tablespoon or two of
    yogurt sauce, then top with the burger patties, sliced avocado, tomato, onion, and
    sprouts. Devour immediately.

    row of burgers

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    Reader Interactions

    Comments

    1. Katrina @ Warm Vanilla Sugar says

      June 11, 2015 at 7:33 pm

      These burgers are total stacks of summer heaven. LOVE this!

      Reply
      • Alanna says

        June 12, 2015 at 6:58 am

        D'aw, thanks Katrina. :)

        Reply
    2. Dixya says

      June 11, 2015 at 8:01 pm

      omg this is a dream burger! pinning it.

      Reply
      • Alanna says

        June 12, 2015 at 6:58 am

        <3

        Reply
    3. Laura (Tutti Dolci) says

      June 11, 2015 at 10:38 pm

      I have forever looked for a great veggie burger and this must be it. Love the minted yogurt sauce!

      Reply
      • Alanna says

        June 12, 2015 at 6:58 am

        Aw, thanks Laura!

        Reply
    4. DessertForTwo says

      June 12, 2015 at 1:46 am

      Alanna, this burger sounds phenomenal. I'm a little teary eyed reading your post. I think I've told you before, I used to live in your neck of the woods, and I escaped to Big Sur as often as possible. I think about Big Sur daily. I've been gone for 3 years. Wow. Every day for 3 years. It's time to get back, don'tcha think? Nepenthe is my happy place. So is Big Sur Bakery :) I loved reading your recap and your photos on IG. Much love, 'tina

      Reply
      • Alanna says

        June 12, 2015 at 6:58 am

        Oh my goodness! You need to come visit, stat, girlfriend. Thank you so much reading and for the super sweet note. :)

        Reply
    5. Elizabeth says

      June 12, 2015 at 2:32 am

      Those look amazing!

      Reply
      • Alanna says

        June 12, 2015 at 6:57 am

        Aw, thank you!!

        Reply
    6. Christine says

      June 12, 2015 at 11:48 am

      Oh my! I love the way you tell your stories Alanna - so funny, but I wish your camping trip would have turned out as you had hoped! The food sounds like is was completely amazing though. My parents used plan camping meals like this - so delicious and special, while everyone in the campsites around us was eating hot dogs. You have me craving a little camping escape now!

      Also these burgers sound fantastic! Your photos are also so gorgeous! xo

      Reply
      • Alanna says

        June 12, 2015 at 5:19 pm

        Thank you Christine, you are so sweet! I wish our trip could have been a bit more restful too, but oh well. Builds character, right? xoxo!

        Reply
    7. Traci | Vanilla And Bean says

      June 12, 2015 at 11:49 am

      I was LOL when I read 'any sensible man... beer. Any sensible woman... lodge.' I'd be right there with you! Reading and following on IG makes me anticipate our trip in the Fall even more-so (save the falling trees, wind and poison oak!). What an incredible place to respite and breathe deep.... oh and EAT!

      These burgers, Alanna, and just what I need right now. I love veggie burgers this time of year, so I'm thinking I need to whip these up as soon as the zucchini shows in my CSA. The textures and flavors sound fabulous, especially with your yogurt sauce! Thank you for this, Alanna! Have a beautiful weekend!

      Reply
      • Alanna says

        June 12, 2015 at 5:18 pm

        Haha, thank you Traci! Hopefully the weather will be a bit more docile when you're there in the Fall. (Take me with you!!) Thanks a bunch for the kind note and let me know if you give the burgers a go. Are you here in CA?? I'd love to meet you IRL!

        Reply
    8. Amanda says

      June 12, 2015 at 1:02 pm

      I bet the yogurt sauce makes all tbe difference here. Yum! You tell your tale so well. I love camping and line you my brother wins at it. I had a similar experience 2 weeks ago in ny. We managed to secure a spot by tbe lake on short notice. Scattered t-storms? Whatever. I didn't book a hotel. Instead we lovechild through a tempest and froze. BUTHE the camping good was fab. Well done here!

      Reply
      • Alanna says

        June 12, 2015 at 5:12 pm

        Thunderstorms? Eek! I woulda been out of there so fast. Hard core girlfriend! (Also I'm guessing autocorrect is the culprit of "lovechild?" That sentence is hilarious!! But I think I know what you meant.) Thanks a million for the kind note.

        Reply
    9. AmandaPaa says

      June 12, 2015 at 1:46 pm

      i loved reading your words here, as always. the description of your campsite and the beauty around had to have been quite stunning. its so fun that you can do things like this with your family, and create such powerful memories. i have to say i've never had dave's bread before but it looks "killer". and your veggie burgers with zucchini are right up my alley ;) they look so perfectly crisp! xo

      Reply
      • Alanna says

        June 12, 2015 at 5:09 pm

        Thanks lady! Big Sur is indeed a gorgeous place and it was great to get some family time in too. xoxo

        Reply
    10. lynsey says

      June 12, 2015 at 2:07 pm

      all of those action shots plus those lovely burgers. my heart is swooning. xo

      Reply
      • Alanna says

        June 12, 2015 at 5:08 pm

        Aw, thank you friend! :)

        Reply
    11. Sarah Fennel says

      June 12, 2015 at 3:04 pm

      How terrifying! I can't even imagine what I would've done in the night of epic winds. Thank goodness no one was hurt! Plus, then you got to eat a ton of great food, so no harm no foul right? :) Meanwhile, THESE BURGERS! Way to steal my heart.

      Reply
      • Alanna says

        June 12, 2015 at 5:08 pm

        Yeah, it was so freaky! I definitely deserved that extra s'more. ;) Thanks so much for the sweet note!

        Reply
    12. Lauren Gaskill | Making Life Sweet says

      June 12, 2015 at 4:09 pm

      Big Sur sounds incredible! Between the wood-fired pizzas, lemon ice cream pie in a pistachio crust with lemon curd, and this burger, I am in food heaven! SO delicious. :)

      Reply
      • Alanna says

        June 12, 2015 at 5:07 pm

        Yes, totally! :)

        Reply
    13. CaliZona says

      June 12, 2015 at 5:13 pm

      You are a great story teller, it was a fun read! I LOVE Big Sur, I have yet to camp there but my friends do all the time. I am going to have to go next time and I'm sure we will be staying in the lodge because Robby doesn't like camping. What guy doesn't like camping, lol! These burgers sound incredible too!!!

      Reply
      • Alanna says

        June 16, 2015 at 12:15 am

        Aw, thanks lady! Haha, Robby sounds like a kindred spirit. Hope you guys get to go soon and have a more relaxing stay than we did. :)

        Reply
    14. Judy at My Well Seasoned Life says

      June 12, 2015 at 7:29 pm

      Every good meal has a wonderful story attached and in your case--meals and stories. Always in search of gluten free recipes to feed my friend and will add this one to my list. Thanks so much.

      Reply
      • Alanna says

        June 16, 2015 at 12:14 am

        Thank you so much for reading Judy! I'm all warm and fuzzy. :)

        Reply
    15. Sherrie says

      June 12, 2015 at 8:10 pm

      You definitely did the right thing - lodge, all, the, way, sister! Big Sur Bakery looks like such an inspired spot, lemon ice cream pie - whaaaa?

      Reply
      • Alanna says

        June 16, 2015 at 12:13 am

        Haha, thanks Sherrie! Yeah, that place is pretty much the bomb.

        Reply
    16. london bakes says

      June 13, 2015 at 8:08 am

      I was so excited when we drove up Highway 1 a couple of years ago only to find that the whole thing was totally obscured by fog the whole way up to Monetary. I could have been anyway! Plus, even worse, we missed lunch service at Big Sur Bakery by like 10 minutes :/ And yeah, I'd be with you in that lodge every time. This burger = so good.

      Reply
      • Alanna says

        June 16, 2015 at 12:12 am

        Aw man, that's so harsh! Obviously you need to come back here asap to make up for that, k? ;)

        Reply
    17. renee (will frolic for food) says

      June 13, 2015 at 4:14 pm

      well i have to say you've got my awful beach weekend from two weeks ago beat! swirly death cloud of poison oak and a chain saw crew? not cool. but you guys feasted like gods and shrugged it off so obviously i'm choosing you for my apocalypse crew. when the zombies come we'll eat fancy s'mores and drink whiskey and kick some ass. or, you know, open up a 5 star restaurant protected by twenty walls of steel and concrete. and these look so delicious my stomach is grumbling. can't wait to try them out!

      Reply
      • Alanna says

        June 16, 2015 at 12:11 am

        Yusssss! Long live the tribe of the schmancy s'mores! You douse the zombies in whiskey and I'll pelt them with flaming marshmallows. Deal? xoxo

        Reply
    18. Shanna says

      June 15, 2015 at 3:08 pm

      Guh, we went camping this weekend with a similar experience. However, it looks like you ate ridiculously well (hello halloumi skewers!). These burgers, too. I absolutely love chickpea burgers, I can't wait to make these for our next picnic! Thank you, Alanna! xx

      Reply
      • Alanna says

        June 15, 2015 at 11:49 pm

        Oh no, I'm sorry to hear it! Better luck next time (to both of us!) Thanks so much for the sweet note and I hope you love the burgers. :)

        Reply
    19. Tessa | Salted Plains says

      June 15, 2015 at 10:44 pm

      My sister lives in California and one of my next visits out there I so want to make the trip up to Big Sur. What an adventure you all had! :) Yes, yes, and yes to this burger! xo.

      Reply
      • Alanna says

        June 15, 2015 at 11:43 pm

        Do it! Where in CA? Let me know if you're near San Francisco - I'd love to meet you Tessa!

        Reply
    20. _our food stories_ says

      June 18, 2015 at 10:18 am

      oh my…these burges just look SO delish!! i really hope we can try to make them soon. and these pictures are so beautiful!

      Reply
      • Alanna says

        June 19, 2015 at 8:44 am

        Thank you for the kind words! I admire your photography so much, that really means a lot to me. Hope you love these!

        Reply
    21. www.adwizards.com says

      August 30, 2015 at 8:13 am

      Ridiculously good! These are incredibly tasty and so easy to make!

      Reply
      • Alanna says

        August 30, 2015 at 4:48 pm

        Yay! So glad you liked 'em!

        Reply
    22. Marlene Detierro says

      September 01, 2015 at 11:52 am

      Your pics are amazing and the burger looks all fresh.

      Marlene
      Top rated Top Austin Tow Truck company

      Reply
    23. Nina says

      September 22, 2015 at 1:45 pm

      I'm so in love with your blog, food and recipes. Thank you for inspiring.

      Reply
    24. Didina Gnagnide Angorinie says

      April 18, 2017 at 12:00 am

      These look lovely and very levantine...I will try them, but for the sake of my poor digestion I will try putting less onion and garlic (that's pretty sad for an Italian isn't it)

      Reply
    25. Kai Jones says

      August 03, 2017 at 11:27 am

      Makes me hungry! After watching What the Health, I'm trying to eat Vegan. This will definitely help!

      Reply
    26. Natalie says

      July 05, 2019 at 1:56 pm

      Has anyone tried baking these instead of pan frying? Maybe brushing them with olive oil on both sides before placing on parchment paper on a baking sheet in an oven (350F?), then turning after 10-15 minutes or so?

      Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Time for a “me” moment… with goat cheese! I Time for a “me” moment… with goat cheese!

I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
✨swirled in a bowl of soup (curried carrot ginger🥕)
✨churned into crème fraîche ice cream
✨mashed into potatoes 
✨baked into GF chocolate Bundt cake

If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

#cremefraiche #glutenfreebaking
    It’s creme fraiche week here at TBG staring with It’s creme fraiche week here at TBG staring with this super-moist gluten-free chocolate Bundt cake. 🍫

There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

Creme fraiche adds bright notes and richness to this luscious cake. It’s fudgy and rich with a springy, tender crumb. 

A blend of flours (sweet rice, teff, and tapioca) makes it sneakily gluten-free. 

Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

#chocolatecakes #bundtcakes #glutenfreecakes
    I just got a sweet comment on this gluten-free tom I just got a sweet comment on this gluten-free tomato galette recipe by a reader who made it with extra cheese and some dijon mustard spread on the crust. This gave me a wicked craving for this flaky tomatoey goodness, and I thought you all might feel the same way! 

Swipe to see how it’s made ➡️

This recipe starts with my favorite flaky gluten-free pie crust made with sweet rice, oat, and millet flours. Top this with parmesan, mozzarella, oregano, and thick heirloom tomato slices that have been salted and drained to concentrate their flavor. 

It bakes into a golden galette loaded with the flavors of summer. Enjoy!

#tomatoseason #heirloomtomatoes #tomatogalette
    Just over here lovin’ on some #paleodesserts 💅

I’ve rounded up 25 of my favorites into one delicious post! There are fluffy cakes, chewy cookies, fancy tarts, and luscious puddings. All recipes are grain-free and dairy-free and some are even vegan, egg-free, and nut-free.

#paleodiet #veganbombs #paleodessert #bojongourmet

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