Zucchini Salsa Burgers Recipes

SUPER SALSA BURGERS

Super Salsa Burgers image

Mix in leftover salsa with ground beef for juicy, delicious burgers.

Provided by Allrecipes Magazine

Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 15m

Yield 12

Number Of Ingredients 3

Ingredients

1 ½ pounds ground beef
½ cup salsa
¼ cup bread crumbs

Steps:

Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 2.3 g, Cholesterol 35.5 mg, Fat 7 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 113.9 mg, Sugar 0.5 g

BEEF AND ZUCCHINI BURGERS

Beef and Zucchini Burgers image

A different twist on the traditional hamburger. I like any recipe that squeezes in more green vegetables.

Provided by Colbys Mom

Categories < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
3 tablespoons salsa
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
2 teaspoons olive oil
1 medium onion, finely diced
1 zucchini, finely diced
1 1/4 lbs ground chuck or 1 1/4 lbs ground turkey
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 (7 inch) pita breads, warmed

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.

ZUCCHINI SALSA

Zucchini Salsa image

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

ZUCCHINI TOMATO SALSA

Zucchini Tomato Salsa image

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

Ingredients

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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