Zucchini Burgers Recipes
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
ZIPPY ZUCCHINI BURGERS
A wonderful new way to eat the beloved zucchini! :) They are easy to make, and taste great! Family tested and loved. You can make the patties and freeze some for later too. Created for Dining on a Dollar contest.
Provided by Sharon123
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes.
- Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator.
- Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap).
- In a sauté pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side.
- To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger.
- You can serve these in buns with sauce, or by themselves with sauce on top.
- Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.
Nutrition Facts : Calories 415.6, Fat 26.6, SaturatedFat 8.5, Cholesterol 78.1, Sodium 337.4, Carbohydrate 32.3, Fiber 4, Sugar 11.1, Protein 14.3
CHICKEN ZUCCHINI BURGERS
Chicken makes a great alternative for thick, juicy burgers. Add some shredded veggies and a tangy Greek yogurt sauce, and you've got a dinner the whole family will get excited about!
Provided by Christina Anstead
Categories HarperCollins Dinner Chicken Zucchini Summer Corn Peanut Free Tree Nut Free Hamburger Kid-Friendly Poultry
Yield 4 servings
Number Of Ingredients 27
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.
More about "zucchini burgers recipes"
ZUCCHINI BURGERS WITH ROASTED GARLIC TZATZIKI RECIPE - ELI ...
From foodandwine.com
4/5 (4)Category Vegetarian BurgersServings 8Total Time 3 hrs
- Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature.
- In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently.
- Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour.
- On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini burgers on the rolls and serve with the toppings.
ZUCCHINI BEEF BURGERS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AmericanTotal Time 25 minsCategory Dinner, LunchCalories 148 per serving
- This step is extremely important. Use a box grater to shred your zucchini. Then using a cheesecloth, clean towel, or paper towels squeeze the zucchini until you remove most of the moisture. You will be shocked at how much water comes out. The more you can squeeze out, the better the burgers will come out. I recommend squeezing it out in batches since smaller bunches are easier.
ZUCCHINI BURGERS RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (6)Total Time 1 hr 5 minsServings 4Calories 583 per serving
- Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.
- Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.
- Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.
- Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.
ZUCCHINI BURGERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 5 minsServings 4Calories 583 per serving
- Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.
- Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.
- Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.
- Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.
ZUCCHINI BURGERS: A LATE SUMMER TREAT - SNACK GIRL
From snack-girl.com
4/5 (8)Category 1 SmartptsServings 8Calories 48 per serving
WHITE BEAN ZUCCHINI BURGERS - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 3 minsServings 4Total Time 30 mins
10 BEST ZUCCHINI VEGGIE BURGERS RECIPES | YUMMLY
From yummly.com
CHICKPEA ZUCCHINI BURGERS - SWEETPHI
From sweetphi.com
4.6/5 (17)Total Time 30 minsCategory Soup, Appetizer, Main Meal, Dinner, LunchCalories 393 per serving
- Start by grating the zucchini, and squeeze out the liquid - I do this by first squeezing the zucchini shreds with my hands and wringing out then liquid, then I press three pieces of paper over the zucchini and squeeze out the remaining liquid.
- Place zucchini shreds, garbanzo beans, parsley, bread crumbs, flour, garlic, egg, salt, pepper, and cayenne pepper in a food processor. Process on low for 10 seconds, then scrape the sides of the food processor down and process again for 15-30 seconds until no more whole garbanzo beans remain. Form 4 patties (I like to do this using a biscuit cutter as a mold, but you could just form four patties with your hands.
- In a large skillet over high heat, heat 1 tablespoon on olive oil for 1 minute, then add in 4 veggie burger patties. Cook for 6 minutes, then flip and cook for another 6 minutes. Turn heat off, and let veggie burgers sit in the pan for 4-5 minutes as you make the whipped feta and assemble the burgers
- For the whipped feta, add the feta, olive oil and water into a food processor and process until smooth, about 1 minute.
VEGETARIAN ZUCCHINI BURGERS RECIPE | VEGGIECONVERTER
From veggieconverter.com
Cuisine AmericanCategory LunchServings 4Total Time 11 mins
- Send chickpeas and zucchini through a shredder or food processor. Mix with bread cubes, corn, egg, onion, lemon juice, and House seasoning. Form into patties.
- Turn patties onto a floured plate, dusting all sides. Grill in a bit of olive oil, about 3 minutes per side. Serve topped with cheese and marinara sauce, if desired.
ZUCCHINI BURGER RECIPE - CHEF ALIYE - A GOOD CARROT
From agoodcarrot.com
Cuisine California, MediterraneanEstimated Reading Time 3 minsCategory Main CourseTotal Time 50 mins
- Cut zucchini into 1/4 inch thick rounds and toss with olive oil, sea salt, and black pepper. Roast until golden brown, about 30-40 minutes. Flip once during cooking.
- Let zucchini cool to room temperature, and place in a food processor. Add garlic/spices/salt mixture and pulse until a paste is formed. Transfer to a large bowl.
JUICY TURKEY BURGERS WITH ZUCCHINI (SO MOIST!) - SKINNYTASTE
From skinnytaste.com
5/5 (72)Total Time 15 minsCategory Dinner, LunchCalories 161 per serving
- Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 ounces each, not too thick so they cook in the center.
- STOVE: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
- If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
GRILLED TURKEY-ZUCCHINI BURGERS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Calories 348 per servingTotal Time 25 mins
- Place zucchini on a clean kitchen towel and wring out excess liquid. Stir squeezed zucchini, turkey, egg, garlic powder, cumin, and salt in a large bowl. Divide mixture evenly into 4 portions; form each into a ¾-inch-thick patty.
- Heat an oiled grill to medium or a greased grill pan over medium-high. Add patties and cook, flipping once, until a thermometer inserted in center of patties registers 165°F, 5 to 6 minutes per side. Serve on buns with desired toppings and chips.
ZUCCHINI BEEF BURGERS RECIPE » LEELALICIOUS
From leelalicious.com
5/5 (1)Category Dinner, Side DishCuisine AmericanTotal Time 55 mins
- Grate the zucchini (to speed things up I use my food processor with shredding attachment). Combine with 1 teaspoon of salt and let stand for about 10 minutes to draw out excess water.
- Squeeze out as much water from the grated zucchini as possible and place in to a large bowl. Combine with all remaining ingredients and form patties from about 1/4 cup of the mixture.
GARDEN FRESH SUMMER ZUCCHINI BURGERS
From ladybehindthecurtain.com
5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
- Heat 1 tablespoon oil in a large skillet over medium heat, once the skillet and oil is hot, turn down the heat to low (I set mine at 2 on my electric stove). Drop batter (2 at a time) by scant 2/3 cupfuls into oil; press lightly to flatten.
- The first side of the first batch will brown fast (becasue the skillet is still hot from the initial heating) so watch it. Once you turn the burger over the skillet won't be as hot. This will allow the burger to finish cooking. Cook the first side 5 minutes and the other side 10 minutes.
ZUCCHINI-CHICKPEA VEGGIE BURGERS WITH TAHINI-RANCH SAUCE ...
From eatingwell.com
4.9/5 (8)Total Time 25 minsCategory Healthy Vegetarian Burger RecipesCalories 373 per serving
- Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
- Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
- Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
EASY ZUCCHINI BURGER RECIPE (JUST 4 INGREDIENTS!)
From yummytoddlerfood.com
Reviews 5Category DinnerCuisine AmericanTotal Time 26 mins
- Spread the zucchini onto a clean kitchen towel and roll up. Squeeze lightly to absorb more moisture.
ZUCCHINI BURGERS WITH CHICKPEAS AND QUINOA {GLUTEN-FREE ...
From avocadopesto.com
3.5/5 (16)Total Time 40 minsCategory DinnerCalories 428 per serving
BEEF AND ZUCCHINI BURGERS | HEALTHY DELICIOUS
From healthy-delicious.com
LENTIL ZUCCHINI BURGERS - ARTISTIC VEGAN
From artisticvegan.com
WHAT TO COOK: FISH BURGERS, ZUCCHINI FRITTERS AND RAVIOLI ...
From abc.net.au
10 BEST VEGAN ZUCCHINI BURGERS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
