NEXT RECIPE >

Zucchini Burgers Recipe
Zucchini Burgers Recipe photo by Taste of Home
Next Recipe

Zucchini Burgers Recipe

Read Reviews
4 13 12
Publisher Photo
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
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 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

Nutritional Facts

314 calories: 1 burger, 12g fat (2g saturated fat), 106mg cholesterol, 467mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 13g protein Diabetic Exchanges: 2 starch, 1 lean meat 1 vegetable 1 fat.

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.
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.


Reviews for Zucchini Burgers

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
grandmascooking22
Reviewed Aug. 16, 2016

"I enjoyed these but changed a bit! The cooked egg whites really didn't sound good to me and I know that makes them healthier but couldn't do it. I added an egg and doubled the crumbs. They stayed together nicely and were very tasty."

MY REVIEW
engprof
Reviewed Jul. 12, 2016

"These were very good, but only after I'd added a fair amount of cumin and turmeric and bumped up the cayenne as others had suggested. I added some oats when the mixture looked too wet, and formed the patties in the morning so they could firm up before dinner. I baked them at 365 for ten minutes per side, and I had to be gentle, but they held together just fine when I flipped them. I served them in pita with chipotle mayo, and we enjoyed them."

MY REVIEW
leogking
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
MsPattyinLoveland
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
dfausnacht
Reviewed Oct. 11, 2012

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

MY REVIEW
Fingland35
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
NHquilter
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
NHquilter
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
hbaseley
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
AJC22008
Reviewed Aug. 18, 2012

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

Loading Image