Zucchini Burger Recipe 445 Recipes

ZUCCHINI BURGER RECIPE - (4.4/5)

Steps:

• In a medium bowl, gently mix together the zucchini and beef. Do not overwork or the burgers may be tough. Divide your burger mixture into quarters {eighths if making sliders}. Form each section into patties about one-inch thick. Make an indentation in the top center each patty. Heat a cast iron grill pan over medium-high heat with your fat of choice. Season each patty with salt before placing in the hot pan and let cook for 3-4 minutes. Flip and finish cooking to your liking. Grass-fed beef is naturally leaner and cooks quicker. Serve immediately.

ZUCCHINI BURGERS

Steps:

• In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.

TURKEY-ZUCCHINI BURGERS

Steps:

• Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4 1/2 inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).
• Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don't press down; that'll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.
• Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.

ZUCCHINI BURGERS (NO, NOT VEGETARIAN)

Steps:

• Mix first six ingredients together, add salt and pepper to taste, and form four patties.
• Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
• Serve with desired garnishes.

BEEF AND ZUCCHINI BURGERS

Steps:

• Make sauce: combine all ingredients in a small bowl.
• Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
• Cool.
• Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
• Shape into four 1/2" thick patties.
• Heat grill pan.
• Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
• Place burgers, sauce, and remaining zucchini inside pita.

CHICKEN ZUCCHINI BURGERS

Steps:

• Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
• Preheat the oven to 425°F.
• In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
• Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
• While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.