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Zucchini Burgers Recipe

Zucchini Burgers Recipe

With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD:4 servings

Ingredients

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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Zucchini Burgers

Sort By :
MY REVIEW
Reviewed Dec. 8, 2013

"this should be an all time favorite of all us zuke lovers,it has about everything with it that makes it so great and fullfilling."

MY REVIEW
Reviewed Jul. 31, 2013

"I first made according to directions. Just like other readers, bland and fell apart. I then changed up the recipe. I processed 2 slices of 12 grain bread and didn't dry the zucchini. I added cilantro, finely chopped peppers (I had red on hand) 1 finely chopped jalapeno pepper, cracked black pepper and I made them the night before and let them "rest" in the fridge covered in plastic over night. I grilled them on the grill in a fish basket so that I didn't have to handle them any extra but could just flip the whole thing at once. These turned out fabulous this way. I did make a chipolata mayo for the condiment. Family liked them this way even the grandkids!"

MY REVIEW
Reviewed Oct. 11, 2012

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

MY REVIEW
Reviewed Sep. 26, 2012

"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."

MY REVIEW
Reviewed Sep. 9, 2012

"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."

MY REVIEW
Reviewed Sep. 9, 2012

"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."

MY REVIEW
Reviewed Aug. 27, 2012

"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."

MY REVIEW
Reviewed Aug. 18, 2012

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

MY REVIEW
Reviewed Aug. 16, 2012

"Needs more spices, but even the hubby liked it!"

MY REVIEW
Reviewed Aug. 6, 2012

"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..."

MY REVIEW
Reviewed Jul. 25, 2012

"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."

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Wine Pairings

Medium-Bodied Red Wine

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