Vegan Spicy Courgette/ Zucchini Burgers with Harissa Mayo (gluten-free friendly)

Vegan Spicy Courgette/ Zucchini Burgers with Harissa Mayo (gluten-free friendly)

Protein is one of the most essential nutrients for our diet. Homemade veggie or vegan burgers are an excellent source of protein. According to an article that I read before, we can easily get enough protein for a plant-based diet. Like beans, lentil, legumes, tofu or soy products, quinoa or other whole grains, nut, seeds, or nut butter, seitan, tempeh, or protein powder.

Vegan burgers are one of the most creative things to do. If you are a vegan already, I think you’ll be more creative than me. Or if you’re a green vegan, I suggest you put your hands on it, you will find lots of fun from it.

The main thing is to find some ingredients to bind all the veggies and pulses together and shape it. You can use cooked pulses, like chickpeas, kidney beans, lentils or even flax ‘egg’ to hold all together. But I like to add a bit more to secure all the veggies together, I found out the toasted chickpea flour can manage to my special requirement nicely.

This burger packed with flavour, healthy and seriously satisfying me. Usually, I will make a lot in one go and packed individually in the freezer. It doesn’t need to defrost before use, I just pop them in the hot oven

I saved one of this delicious vegan mayonnaise recipe from google, but unfortunately, I forgot where I get it from. I’m so sorry for the blogger if you know is yours, tell me, please. I will be named afterward.

Before I decide to make this burger, I make the burger buns with my sourdough starter first, it will be my next week’s lunches.

Vegan Spicy Courgette/ Zucchini Burgers with Harissa Mayo (gluten-free friendly)

For the burger: 


  • 1/2 cup Carrot, grated
  • 2 cup Courgette/zucchini, grated
  • 1/4 cup Gherkin, chopped
  • 1 1/2 tbsp Black & green olive, chopped
  • 1 to 2 tbsp each of Fresh chilli and Ginger
  • 1 can Red kidney bean, (or black bean will do)
  • 1 cup Breadcrumbs, use the gluten-free breadcrumbs if needed
  • 1/2 Toasted chickpea flour
  • 2 tbsp Smoked harissa paste
  • 2 tsp Smoked paprika
  • 2 tbsp Nutritional yeast flake
  • Some fresh oregano, coriander, chopped
  • 1 tsp Chilli flakes, optional
  • 1 tsp Pink salt
  • Black pepper

For the Vegan mayonnaise:

  • 3 tablespoons (45 mL) aquafaba (chickpea brine)*
  • 1 to 2 tsp Fresh lemon juice
  • 1/2 tsp Apple cider vinegar
  • 1/2 tsp Maple syrup or agave nectar
  • 1/2 tsp Mustard sauce
  • Pinch of Pink sea salt to taste
  • 1/2 cup Vegetable oil, like grapeseed oil or rice bran oil (not the extra-virgin olive oil)


  1. For the burger:  Mix all the burger ingredients in a large mixing bowl and season well. With damp hands, shape the mixture into burgers shape and chill for an hour or until ready to cook.
  2. Preheat a hot frying pan with oil, fry the burger for around 3 to 4 minutes for each side.
  3. For the mayonnaise:  Add the aquafaba, lemon, vinegar, syrup, salt, and mustard into a container, blend in a high-speed blender, blend on low to medium speed.
  4. While blending, slowly stream in the oil (a tablespoon or two at a time) until it thickens into a white, creamy mayo. Store leftovers in an airtight container or jar in the fridge for up to 2 weeks.
  5. For the Harissa mayonnaise: Take half of the above quantity of vegan mayonnaise, mix with 2 tsp Harissa paste. More or less depends on your taste.


  • You can skip the oven bake method, just fry them in the frying pan for around 4-5 minutes on each side.
  • Or place the burgers in greased foil and cook over a hot barbecue for 3-4 minutes each side then finish over the flames for 1-2 minutes until golden.

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