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zucchini burgers


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  • 3 medium zucchini
  • 1 1/4 tsp salt
  • 4 tbsp. evoo
  • 1 c chopped mushrooms
  • 1/3 c chopped shallot
  • 1 garlic clove minced
  • 1/2 tsp pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 c flour
  • 1/4 c roasted almonds
  • 1 1/3 c cooked brown rice
  • 2 eggs
  • 1/2 lemon



Step 1

coarsely shred zucchini to make 2 1/2 cups. toss in colander with 3/4 tsp salt and let drain.

heat 2 tsp evoo in fry pan over medium high heat. add mushrooms, shallot and garlic. cook until brown. 5 minutes. reduce heat to medium. stir in 1/2 tsp salt, 1/2 tsp pepper, coriander and cumin. cook until fragrant. 30 seconds. add flour and cook stirring for 2 minutes. remove from heat.

whirl almonds in food processor until finely chopped. add rice, mushroom mixture and eggs. pulse until rice is chopped. transper to medium bowl.

squeeze shredded zucchini to remove water and add to rice mixture. stir until well combined. divide into 4 portions.

return fry pan to medium heat add 2 tbsp. oil. put mixture on a spatula and shape into a 3 1/2 inch patty. slide into the pan. fry patties until brown, about 15 minutes total.

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