Zucchini Burgers

zucchini burgers


video password: love [case sensitive]

Zucchini Burgers

I’m super excited about these burgers. At last a vegetarian burger that celebrates one of my favourite veggies. The yoghurt sauce is super simple and a great thing to have up your sleeve. It’s amazing what a little salt and pepper can do to a good quality natural yoghurt.

enough for: 2
Takes: 15 minutes

2 zucchini, grated
75g (3oz) ground almonds
1 egg
4 tablespoons natural yoghurt
1 bag baby spinach leaves

1. Combine zucchini, almonds and egg in a large bowl. Season and using your hands form into 2 patties and place on a large plate.

2. Heat a pan on a medium heat. Add a little oil and carefully slide the burgers into the pan.

3. Cook for 3-4 minutes on each side, being super careful when you turn because the burgers do have a tendency to fall apart. Burgers are done when they’re a deep golden brown colour on both sides.

4. Meanwhile, season yoghurt generously with salt and pepper to make the sauce.

5. Serve burgers on a bed of baby spinach with yoghurt sauce drizzled over.

Prepare Ahead?

The burgers could be mixed up ahead of time and kept in the fridge for a few hours before cooking. OR cook the burgers then reheat in a medium pan before serving.

Leftover Potential

Will keep in the fridge for a week or more.

Variations

nut-free – replace the almond meal with soft bread crumbs.

egg-free
– the egg is really critical here, so don’t be tempted to substitute egg replacers.

carnivore – serve with some crisp bacon on top or make beef burgers instead.

dairy-free – replace the yoghurt sauce with a tahini sauce by combining equal parts of tahini, water and lemon juice. OR serve with a nut based pesto.

carb lovers / more substantial – serve on burger buns.

more veg – serve with salad veg like cherry tomatoes, grated carrot and beets.

Waste Avoidance Strategy

zucchini – will keep in a plastic bag in the fridge for a few weeks. Not great frozen.

almonds – pantry.

egg, yoghurt – keeps for weeks in the fridge.

baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

burgers burning – keep an eye on the temperature, it’s easy to cook the burgers too quickly so they over brown before the middles have a chace to cook through.

burgers falling apart – if the burger isn’t cooked for long enough on the first side to form a crust, it will crumble when you try to turn it. Next time make sure the burger has started to form a crust before attempting to move it.

bland
– remember to season the burgers well before forming into patties. A little salt sprinkled over the finished burgers will help.

Serving Suggestions

Makes a wonderful simple meal on it’s own.

____________________________

back to Quick Vegetarian Cooking overview

Print Friendly, PDF & Email
FavoriteLoadingADD TO MY FAVOURITE RECIPES