Time to get out your zucchini again! Here is yet another way to eat any zucchini you might still have lingering around your house.
These zucchini burgers make for a quick meal and do not require turning on the oven, which is nice for the hot summer weather we’ve been having lately here in the South.
I was a little afraid to make these burgers for two reasons:
1. I was pretty sure that the hubby would not like them.
2. I was also pretty sure that they would fall apart before I got to eat them.
HOWEVER, things turned out much better than expected. The hubby actually thought they were good and enjoyed them. (With that said, he’d still obviously rather a meaty burger but at least I know I can make these without him complaining!)
Also, the edges did crumble a bit in the pan, but the finished product did NOT fall apart at all on the bun. I was pleasantly surprised when I realized that the mixture actually stuck together and I didn’t have to worry about it falling all over the place when I tried to eat it.
As a side note, these were extra delicious because of the homemade hamburger buns. Stay tuned for the recipe (fairly soon!).
Adapted from Taste of Home
Yield: 5 burgers
2 cups zucchini, shredded
1 red onion, diced
1 large garlic clove, minced
1/2 cup Panko bread crumbs
2 eggs, lightly beaten
1/2 teaspoon dried parsley
1/4 – 1/8 teaspoon salt
1/4 teaspoon black pepper
3 hard cooked egg whites, chopped
2 Tablespoons oil (I used peanut)
Lettuce/Spinach and Tomato for topping
1. After grating the zucchini, squeeze excess moisture out using paper towels. Do not forget this step or you will have soggy burgers!
2. Combine zucchini, onion, panko, eggs, parsley, salt and pepper. Mix well. Gently stir in chopped egg whites.
3. In a skillet, heat 1 Tablespoon oil over medium. Drop zucchini mix by 2/3 cup full onto hot skillet. Gently push down to flatten into a burger shape. Fry on both sides until golden to dark brown. Repeat with remaining zucchini mix. Serve on a hamburger bun, topped with lettuce and tomato.