Preheat the oven to 425 degrees F. Line a large sheet tray with parchment paper or a silicone baking sheet and gently spray with nonstick spray or very lightly brush with olive oil.
Mix together the flaxseed and 2 tablespoons of water and let sit while preparing zucchini and sweet potato.
Shred the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel, and gently squeeze out any excess moisture.
Combine the sweet potato puree, zucchini, drained green chilies, flaxseed mixture, and spices together by pulsing together in a food processor fitted with an s-blade, or mixing by hand until well combined.
Scoop out about ⅓ cup of mixture onto prepared sheet tray. Pat down into burger patties.
Place pan with veggie burgers into FREEZER for 30 minutes to set up.
Bake for 30 minutes on the first side and VERY carefully flip and cook for additional 10-15 minutes, or until browned.
If serving with cheese, place a slice of cheese on each patty and return to the oven until cheese is just melted.
Video
Notes
Zucchini: Be sure to get rid of any excess moisture in the zucchini by placing shredded zucchini in a clean kitchen towel, and wring out all the excess moisture before measuring.Parchment Paper: It is extremely important to bake these burgers on Silpat OR parchment paper so they do not stick to the baking sheet.Storage: Leftover burgers can be stored in an airtight container up to 3 days in the refrigerator.Freezing Instructions: Freeze leftover veggie burgers by allowing the burgers to cool fully. Lay them on a parchment paper-lined sheet tray, place them in the freezer, and freeze until solid. Transfer to freezer-safe container or bag and store in the freezer for up to 3 months. Reheat by heating frozen burgers in an oven at 400 degrees F for 15 minutes.