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Zucchini Burgers Recipe

Zucchini Burgers Recipe photo by Taste of Home

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With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

This recipe is:

Healthy

Quick

Diabetic Friendly

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Zucchini Burgers Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 4 Servings

20 5 25

Ingredients

2 cups shredded zucchini
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1/8 teaspoon salt
Dash cayenne pepper
3 hard-cooked egg whites, chopped
2 tablespoons canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Directions

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 cooked 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. Yield: 4 servings.

Nutritional Facts 1 burger equals 314 calories, 12 g fat (2 g saturated fat), 106 mg cholesterol, 467 mg sodium, 40 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Originally published as Zucchini Burgers in Healthy Cooking August/September 2012, p34

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Zucchini Burgers

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Reviewed on Oct. 11, 2012 by dfausnacht

As other people said, rather bland--and I even added extra spices!

Reviewed on Sep. 26, 2012 by Fingland35

They did keep falling apart but I enjoyed them. I used red onion which I thought worked well. Zucchini is bland, if you like more spice then I would suggest adding more cayenne or other spice.

Reviewed on Sep. 09, 2012 by NHquilter

I made these small, added extra cayenne pepper and they were great! Served them on toasted English muffins with tomato and lettuce. We will make them again.

Reviewed on Sep. 09, 2012 by NHquilter

I made these small, added extra cayenne pepper and they were great! Served them on toasted English muffins with tomato and lettuce. We will make then again.

Reviewed on Aug. 27, 2012 by hbaseley

I'm not an inexperienced cook, and I really struggled with these. They just kept falling apart, even when I made them smaller (as one reviewer suggested). They were also incredibly bland -it could have used salt and pepper, at the very least. We ended up putting using a chipolte mayo on the bun, which helped. I won't be making this again.

Reviewed on Aug. 18, 2012 by AJC22008

These were so delish! My only suggestion is to make them kind of small, so everything stays together.

Reviewed on Aug. 16, 2012 by mnccaleb

Needs more spices, but even the hubby liked it!

Reviewed on Aug. 06, 2012 by luvPotionNo9

I'm not sure what I did wrong but I couldn't get the patties to stay together so they were really hard to flip and fry like the recipe said. I didn't care for it although my husband did. I think it needs more seasoning of some kind. Plus the smell made me nauseous. But I am pregnant so...

Reviewed on Jul. 25, 2012 by kc2295

This was a quick and easy dinner for my family. My husband does not like zucchini and he enjoyed these so much that he ate 2! Would definately recommend this recipe.