Zucchini Burger

Name: Zucchini Burger
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 5
Ingredients: Zucchini 3 ¼ cups; Almond flour 1 ½ cup; Potato starch 6 tbsp; Potatoes 0.8 lb; Eggs (medium) 1; Pecorino cheese to grate 2.5 oz; Shallot 1; Mint to taste; Parsley to taste; Soy sauce 1 ½ tbsp; Fine salt to taste; Breadcrumbs 1 ½ cup; Extra virgin olive oil to taste; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

532

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 532
Carbohydrates g 54
of which sugars g 4
Protein g 18.1
Fats g 27
of which saturated fat g 5.12
Fiber g 7.8
Cholesterol mg 56
Sodium mg 1114

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Makes: 5 pieces
Cost: Low

PRESENTATION

A zucchini burger is such a fun twist on the classic American burger. Really. Instead of just meat, this version uses grated zucchini and soft potatoes to create a patty that's more tender with a light taste. So... It’s filling but not too heavy. Perfect, right? You want something delicious without feeling stuffed. You know, with a few simple tweaks, you get a zucchini burger that holds together beautifully—there’s even a little secret trick to keep it from getting soggy, so you bite into a patty that's not only moist but also doesn’t fall apart.

This zucchini burger recipe is great for summer cookouts or weeknight dinners. Which is great. But you want to keep things fresh but still enjoy those burger vibes. I mean, many folks in the US love adding all sorts of toppings, so feel free to get creative with custom sauces or add a slice of cheese for that extra melty goodness.

Exploring a healthy zucchini burger is like finding a new way to enjoy old favorites. The patty pairs perfectly with toasted buns, maybe with a swipe of garlicky aioli or a good hit of ketchup and pickles. And the sauce? Wow. You get a crispy outside from the pan while the inside remains soft and almost creamy.

It is easier than you'd think to swap these zucchini burger patties for the usual beef—plus, you can experiment by adding herbs or a bit of spice if you like. There are tons of other veggie burger options, but this one stands out because it’s honest, simple food that’s still really really satisfying. Some people even make little zucchini burger sliders for parties or go big and stack them with lettuce, tomato, and whatever else sounds good. And here's the thing, however you stack it, this is a dish that works for both picky eaters and anyone open to something new.

It’s fun to see how a few easy changes can make the old-school burger into something more fresh and light, but still totally craveable. Honestly, whether you're grilling for friends or just looking for a quick meal, these burgers offer a delicious alternative that's sure to please everyone. For real.

INGREDIENTS

532

Calories per serving

for 5 burgers: Zucchini 3 ¼ cups (420 g); Almond flour 1 ½ cup (150 g); Potato starch 6 tbsp (50 g); Potatoes 0.8 lb (350 g); Eggs 1 - (medium); Pecorino cheese 2.5 oz (70 g) - to grate; Shallot 1; Mint to taste; Parsley to taste; Soy sauce 1 ½ tbsp (25 g); Fine salt to taste

For breading and cooking: Breadcrumbs 1 ½ cup (200 g); Extra virgin olive oil to taste

To dress the zucchini peel: Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Zucchini Burger

To prepare the zucchini burgers, we start by boiling the potatoes. Place them in cold water and from the moment of boiling, count from 30 to 50 minutes 1. Check with a fork; when they are tender at the center, drain and peel them while hot 2. Finally, mash them and let them cool 3.

After cleaning the zucchinis, trim and remove the outer part with a peeler 4, set aside as it will be needed later 5. Grate the light part of the zucchinis with a large-hole grater 6.

Clean and chop the shallot 7, add it to a pan with a bit of oil 8. Sauté for a short time, stirring occasionally, then add the zucchinis 9.

Cook at high heat for about 5 minutes, stirring occasionally, add a little salt 10. Transfer to a bowl and let it cool slightly 11. Meanwhile, finely chop mint and parsley leaves 12.

Add the herbs to the bowl with the zucchinis and add the eggs 13, almond flour, and grated cheese 14, the potato starch 15.

Add the soy sauce 16 and the mashed potatoes 17. At this point, you can knead everything to obtain a homogeneous mixture; make sure it is seasoned correctly 18.

Let the mixture rest for a few minutes 19. In a baking dish, pour the breadcrumbs, place a pastry cutter about 4 inches in diameter and 1.2 inches high and fill with the mixture 20. Form 5 zucchini burgers and sprinkle the top with breadcrumbs 21.

Heat a drizzle of oil in a non-stick pan and cook the patties 22. When the base is golden and crispy, turn and cook the other side as well 23. While they cook, you can use the zucchini exterior as a side, garnishing to taste with salt and oil 34.

Mix to season 25, plate 26 and enjoy your warm zucchini burgers 27.

Storage

If you want, you can prepare the zucchini burgers a day in advance and keep them in the fridge, covered with plastic wrap.

Freezing is not recommended.

Tip

Try to flavor the mix with spices like smoked paprika for a bold touch or turmeric for a more tangy taste; as an alternative to the previously suggested aromatic herbs, thyme or mint also work well.

Ensure that the zucchinis do not release water after being sautéed in the pan. If they do, drain them well: this will prevent you from having to add more almond flour or cheese to the mixture.

Using almond flour and potato starch, instead of regular flour, will give a pleasant texture to the mixture.

For the translation of some texts, artificial intelligence tools may have been used.