Zucchini Burgers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
Ingredients
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2 cups shredded zucchini
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1 medium onion, finely chopped
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1/2 cup dry bread crumbs
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2 large eggs, lightly beaten
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1/8 teaspoon salt
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Dash cayenne pepper
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3 hard-boiled large egg whites, chopped
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2 tablespoons canola oil
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4 whole wheat hamburger buns, split
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4 lettuce leaves
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4 slices tomato
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4 slices onion
Directions
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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 chopped egg whites.
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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.
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3.
Serve on buns with lettuce, tomato and onion.
Nutrition Facts
1 burger: 314 calories, 12g fat (2g saturated fat), 106mg cholesterol, 467mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable, 1 lean meat.
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