TURKEY AND ZUCCHINI BURGERS
Make lean yet juicy burgers by combining ground turkey with grated zucchini and chopped scallion.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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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ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
ZUCCHINI BURGERS
With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
BISON ZUCCHINI BURGERS
From Midwest Living magazine. Be sure and finely chop the onion and zucchini. There is also a 2 hour chilling time. Recipe for Thousand Island Slaw is added into the directions below.
Provided by Bren in LR
Categories Wild Game
Time 59m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 256.9, Fat 6.1, SaturatedFat 2.1, Cholesterol 81, Sodium 472.9, Carbohydrate 19.5, Fiber 1.2, Sugar 1.7, Protein 29.5
CHICKEN ZUCCHINI BURGERS
Chicken makes a great alternative for thick, juicy burgers. Add some shredded veggies and a tangy Greek yogurt sauce, and you've got a dinner the whole family will get excited about!
Provided by Christina Anstead
Categories HarperCollins Dinner Chicken Zucchini Summer Corn Peanut Free Tree Nut Free Hamburger Kid-Friendly Poultry
Yield 4 servings
Number Of Ingredients 27
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.
ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
BEEF AND ZUCCHINI BURGERS
A different twist on the traditional hamburger. I like any recipe that squeezes in more green vegetables.
Provided by Colbys Mom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
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.
More about "zucchini burgers recipes"
ZUCCHINI BURGER RECIPE - CHEF ALIYE
From agoodcarrot.com
Cuisine California, MediterraneanEstimated Reading Time 3 minsCategory Main CourseTotal Time 50 mins
- Cut zucchini into 1/4 inch thick rounds and toss with olive oil, sea salt, and black pepper. Roast until golden brown, about 30-40 minutes. Flip once during cooking.
- Let zucchini cool to room temperature, and place in a food processor. Add garlic/spices/salt mixture and pulse until a paste is formed. Transfer to a large bowl.
ZUCCHINI BURGERS RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (6)Total Time 1 hr 5 minsServings 4Calories 583 per serving
- Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.
- Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.
- Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.
- Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.
GARDEN FRESH SUMMER ZUCCHINI BURGERS - LADY BEHIND THE …
From ladybehindthecurtain.com
5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
- Heat 1 tablespoon oil in a large skillet over medium heat, once the skillet and oil is hot, turn down the heat to low (I set mine at 2 on my electric stove). Drop batter (2 at a time) by scant 2/3 cupfuls into oil; press lightly to flatten.
- The first side of the first batch will brown fast (becasue the skillet is still hot from the initial heating) so watch it. Once you turn the burger over the skillet won't be as hot. This will allow the burger to finish cooking. Cook the first side 5 minutes and the other side 10 minutes.
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