How to Make Zucchini Burgers

zucchini burger

We’re growing some wonderful heirloom zucchini this year, and although we’re not up to our necks in it we still were looking for some new ways to enjoy it.

This recipe is not only wonderful to taste, it is really easy to make a large batch and freeze for that fresh from the garden taste in the off season.

Zucchini Burgers Yield: About 6 burgers

5 cups grated zucchini (about 1 medium)
3 carrots, grated
2/3 cup chopped red onion
1 medium potato, chopped & cooked (microwaved)
1 egg
About 2 1/4 cup rice flour
Seasonings of choice.*

Set the zucchini aside in a colander to drain after grating, then mix all the ingredients except the flour. Chill.

Then add enough flour to form a good patty.

Cook in a little bit of oil, gently turning once.
You can also bake them or grill using a platter, don’t place directly on the grill or they will break.

Freeze extras before cooking.

*We seasoned these first to imitate crab meat, using a little lemon zest, Old Bay, and a sliced up 1/4 sheet of sushi seaweed wrapper. Serve with tartar sauce.

Another way to season them is to add some Parmesan cheese and chopped fresh basil. Serve with fresh tomato slices.

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