Zucchini Burger Recipe 445
TURKEY AND ZUCCHINI BURGERS
Make lean yet juicy burgers by combining ground turkey with grated zucchini and chopped scallion.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallions, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides of each with the oil.
- Heat a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on the toasted buns with lettuce, mustard and red onion; add pickle spears on the side.
- Copyright 2016 Television Food Network, G.P. All rights reserved
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
ZUCCHINI BURGERS
With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
CHICKEN AND ZUCCHINI BURGERS
Steps:
- Shred the zucchini using a box grater. Place it in a strainer and sprinkle with some salt. Toss and let sit for at least ten minutes. Then using a cheesecloth, towel, or paper towels - squeeze out the zucchini really well. Make sure to squeeze out as much moisture as possible, otherwise, the burgers will not hold together well.
- Combine the remaining ingredients, except the olive oil, with the zucchini and form into patties.
- Skillet: Heat the olive oil over medium-high heat. Add the patties and cook for 4-5 minute on each side until the chicken is fully cooked and the outside of the burger is browned.
- Grill: Brush the burgers on both sides with the olive oil. Cook on the grill for 4-5 minutes on each side or until burger is fully cooked. If you sometimes have issues with meat sticking to your grill, then cook these on foil on the grill. Follow the exact same directions but place a piece of foil on the grill and cook the burgers on the foil. This helps prevent sticking and the burgers breaking apart.
- Make fritters: Follow the same directions above but make smaller patties. Cook in a hot skillet with olive oil for 2-3 minutes per side or until chicken is fully cooked.
Nutrition Facts : ServingSize 6 oz, Calories 268 cal, Carbohydrate 5 g, Fat 13 g, Protein 34 g, Fiber 1 g, SaturatedFat 5 g, Cholesterol 142 mg, Sodium 788 mg, Sugar 2 g
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