Zucchini Veggie Burger

400 g (3 ) zucchinis, quartered

Tablespoon (2¼ teaspoon) salt, divided use

80 g (⅓ cup) chopped shallot

160 g (1 cup) chopped cremini mushrooms

Tablespoon (½ teaspoon) ground coriander

Tablespoon (¼ teaspoon) ground cumin

Tablespoon (1 small) garlic clove, peeled, sliced

Tablespoon (2 teaspoons) lemon zest

Tablespoon (1 Tablespoon) fresh lemon juice

25 g (¼ cup) roasted almonds

300 g (1⅓ cup) brown rice, cooked and cooled

80 g (½ cup + 1 Tablespoon) chickpea flour

Tablespoon (3 teaspoons) egg substitute

Tablespoon (2 Tablespoons) warm water

70 ml (¼ cup + ½ Tablespoon) olive oil, for cooking

Place zucchini into the Vitamix container and secure the lid.
Select Variable 8. Pulse 8 to 10 times, or until evenly chopped, using the tamper to press zucchini toward the blades.
Transfer zucchini to a mixing bowl and season with ¾ teaspoon of salt. Let sit for 5 minutes, then strain through a cloth, pressing as much liquid out of zucchini as possible.
Add shallots and mushrooms to the Vitamix container and secure the lid.
Select Variable 8 and Pulse 4 to 5 times, or until chopped.
Add coriander, cumin, garlic, lemon zest, lemon juice, chopped zucchini, almonds, and rice to the container in the order listed and secure the lid.
Select Variable 6 and Pulse 4 to 5 times, until all ingredients are chopped and combined together.
Transfer to a mixing bowl and add flour. Stir together egg replacer and warm water, and add to the mixing bowl. Use your hands to combine all ingredients.
Form mixture into patties. Place a sauté pan over medium-high heat and add 1 Tablespoon olive oil. Sear each patty for 3 minutes per side. Add oil as needed until all burgers have been cooked.