Zucchini Burgers Recipes

Steps:

• Mix first six ingredients together, add salt and pepper to taste, and form four patties.
• Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
• Serve with desired garnishes.

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.

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.
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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.

Steps:

• Make sauce: combine all ingredients in a small bowl.
• Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
• Cool.
• Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
• Shape into four 1/2" thick patties.
• Heat grill pan.
• Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
• Place burgers, sauce, and remaining zucchini inside pita.

Steps:

• Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
• Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
• Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
• Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
• Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
• Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.

Steps:

• In a large mixing bowl, beat the eggs.
• Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste.
• Shape into 4 patties, 3/4-inch thick.
• In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
• Flip, and cook other side until golden, too, about 3 minutes more.
• Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.

Steps:

• In a large skillet, heat oil over medium-high heat. Add zucchini and onion and cook about 5 minutes or till vegetables are tender, stirring occasionally. Cool.
• In a large bowl, combine egg, cooled zucchini mixture, Parmesan cheese, basil, salt and pepper. Add bison; mix well. Shape meat mixture into 8 3/4-inch-thick patties. Refrigerate for 2 hours.
• For a charcoal grill: Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or till meat is done, turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.).
• To serve, place burgers and Thousand Island Slaw inside pitas.
• Thousand Island Slaw: In a medium bowl, combine 2 cups finely shredded green and/or red cabbage, 1 cup zucchini cut into thin bite size strips, and 2 tablespoons chopped red onion. Pour 1/3 cup bottled Thousand Island salad dressing over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir well before serving.

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.

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.