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Easy Zucchini Burgers
Stretch your ground beef and add a veggie right into moist burger patties with this simple family dinner recipe.
Prep Time
10
minutes
mins
Cook Time
16
minutes
mins
Total Time
26
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
-6
Calories:
376
kcal
Author:
Amy Palanjian
Equipment
Mixing Bowl
Green Pan Non-Stick Pan
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
US Customary
-
Metric
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 1/4 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.
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
Calories:
376
kcal
|
Carbohydrates:
1
g
|
Protein:
23
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
2
g
|
Cholesterol:
103
mg
|
Sodium:
482
mg
|
Potassium:
403
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
292
IU
|
Vitamin C:
6
mg
|
Calcium:
129
mg
|
Iron:
2
mg