Here’s a new take on burger night—add some veggies and cheese right into the mix for extra flavor, nutrition, and easy eating. These Zucchini Burgers are so darn good!
Zucchini Burgers
I’m always looking for ways to make veggies appealing and easy for kids to eat, and adding zucchini to burgers is a favorite. These burgers are super moist and delicious—trust me, I’m super picky about my burgers!
These are a classic burger with grated zucchini in the mix, which means that a pound of beef goes a little farther than usual (which is so helpful given the state of grocery prices!). And it helps ensure that the patties are super moist, no matter how they’re cooked.
I also add the cheese right into the patty, which makes them a little less messy for the kids to eat. Win!
Ingredients You Need
Here’s a look at what you need to make this easy family dinner so you know what to pick up at the store.
- Ground beef: You could also use ground turkey if you prefer.
- Zucchini: A regular zucchini works here. You can also use yellow summer squash if that’s what you have.
- Shredded cheese: I use cheddar, though mozzarella, Colby Jack, or Fontina would also work.
- Mini hamburger buns: I like to make these mini, though you can make them larger and use standard buns if you want.
TIP: Think of these like deluxe burgers with some extras right in the mix!
Step-by-Step Instructions
Here’s a look at the basic steps in the recipe. Scroll down to the bottom of the post for the full info.
- Shred the zucchini and squeeze it very dry with your hands.
- Measure out what you need. (You can freeze the rest of to use in smoothies.)
- Spread onto a towel and roll up. Squeeze to get out more moisture.
- Add to a bowl with the rest of the ingredients.
- Form into patties and cook.
- Flip to cook through.
TIP: I make these slider size, but you can adjust the size as you like.
Frequently Asked Questions
Sure, just omit the cheese.
It might take until a kiddo is over 3 for them to be able to bite through a classic burger and bun, but that will depend on the thickness and texture of the bun. It’s normal for kids to deconstruct their food for a while!
Sure! Grill them as you would any other burger.
Best Tips for Success
- Dice up as needed for younger eaters.
- Serve half of a patty for a baby-led weaning variation.
- Be sure to squeeze the zucchini dry and spread it onto a towel to absorb as much moisture as possible.
- If there’s excess liquid in your pan after you flip the burger, you can drain it off to help the burgers brown more.
- You can grill these if you prefer.
- Omit the cheese if needed to make them dairy-free.
- Serve with cut up fruit or other simple sides like Sauteed Carrots, Roasted Broccoli, or Carrot Fries.
Related Recipes
Let me know if you try this recipe by leaving a comment and a rating. I love hearing from you all!
Easy Zucchini Burgers
Ingredients
- 1 pound ground beef
- 1 cup shredded zucchini, squeezed very dry (about 4 ounces)
- 1/2 cup shredded cheddar cheese (about 2 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter or neutral oil
- Mini hamburger buns (optional)
- Assorted burger toppings of your choosing such as lettuce, sliced tomato, mayo, and/or ketchup
Instructions
- Shred the zucchini and squeeze it very dry with your hands.
- Measure out 1 cup.
- Spread the zucchini onto a clean kitchen towel and roll up. Squeeze lightly to absorb more moisture.
- Add to a bowl with the beef, cheese, salt, and pepper. Mix together to make a uniform mixture.
- Portion out into patties using ¼ cup in each. Flatten to about 1 inch thick.
- Warm a large skillet over medium heat. Add the butter and melt and spread it around. Add the patties and cook for 6 minutes.
- Flip over and cook for an additional 4-6 minutes or until the patties are cooked through to medium-well (or to you’re liking).
- Serve with the buns with desired toppings. Or dice up for younger eaters.
Equipment
Notes
- Be sure to squeeze the zucchini dry and spread it onto a towel to absorb as much moisture as possible.
- If there’s excess liquid in your pan after you flip the burger, you can drain it off to help the burgers brown more.
- You can grill these if you prefer.
- Omit the cheese if needed to make them dairy-free.
Nutrition
This post was first published May 2019.
Hi! Any tips on how to best store leftovers in the fridge / reheat?
I would put into an airtight container, then put on a heat-safe plate and warm in 15 second increments in the microwave, flipping halfway through.
Tried these tonight. The flavor is delicious! I pan fried them on the Stove
But mine turned out a bit chewy. They also seemed to plump but a bit and get thicker while cooking. Is there a trick to pan frying? Was hoping for a softer texture.
Maybe try to make them a little thinner to start with?
Love this recipe. Quick question on the nutrition . Are the listed nutrition stats per each burger ie per 1/4 cup of the meat mixture ? I’m am assuming it’s just the burger and does not include the bun as the carbs are only 1g.
Hi, yes, that’s right, it’s just the burger. So add on whichever kind of bun you use if you need the full nutrition info. Thanks for asking!
Can a 9 month old eat these?
Yes, either slice into strips if doing blw or dice or mash slightly
Have you ever tried freezing these? Any suggestions on how to do so?
You could make the patties, then freeze in a single layer (or between parchment or wax paper) in a freezer bag with as much air removed as possible. Thaw in the fridge, then pat dry and cook. Or cook them fully, let cool, and freeze. I think both are good options.
Can I make the patties the night before?
I think that should work fine. Just cover them tightly.
Hi, can I bake these?
Yes, that should work just fine! 375-400 F until cooked through, which may be 8-12 minutes or so depending on how large/thick you make them.
worth a try Baby Zucchini Burgers…