TURKEY AND ZUCCHINI BURGERS
Make lean yet juicy burgers by combining ground turkey with grated zucchini and chopped scallion.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallions, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides of each with the oil.
- Heat a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on the toasted buns with lettuce, mustard and red onion; add pickle spears on the side.
- Copyright 2016 Television Food Network, G.P. All rights reserved
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first six ingredients together, add salt and pepper to taste, and form four patties.
- Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
- Serve with desired garnishes.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
ZUCCHINI BURGERS
With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.
Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
ZIPPY ZUCCHINI BURGERS
A wonderful new way to eat the beloved zucchini! :) They are easy to make, and taste great! Family tested and loved. You can make the patties and freeze some for later too. Created for Dining on a Dollar contest.
Provided by Sharon123
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes.
- Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator.
- Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap).
- In a sauté pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side.
- To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger.
- You can serve these in buns with sauce, or by themselves with sauce on top.
- Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.
Nutrition Facts : Calories 415.6, Fat 26.6, SaturatedFat 8.5, Cholesterol 78.1, Sodium 337.4, Carbohydrate 32.3, Fiber 4, Sugar 11.1, Protein 14.3
CHICKEN ZUCCHINI BURGERS
Chicken makes a great alternative for thick, juicy burgers. Add some shredded veggies and a tangy Greek yogurt sauce, and you've got a dinner the whole family will get excited about!
Provided by Christina Anstead
Categories HarperCollins Dinner Chicken Zucchini Summer Corn Peanut Free Tree Nut Free Hamburger Kid-Friendly Poultry
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
- Preheat the oven to 425°F.
- In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
- Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
- While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.
More about "zucchini burgers food"
ZUCCHINI BURGERS RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (6)Total Time 1 hr 5 minsServings 4Calories 583 per serving
- Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.
- Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.
- Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.
- Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.
ZUCCHINI BEEF BURGERS - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AmericanTotal Time 25 minsCategory Dinner, LunchCalories 148 per serving
- This step is extremely important. Use a box grater to shred your zucchini. Then using a cheesecloth, clean towel, or paper towels squeeze the zucchini until you remove most of the moisture. You will be shocked at how much water comes out. The more you can squeeze out, the better the burgers will come out. I recommend squeezing it out in batches since smaller bunches are easier.
ZUCCHINI BURGERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 5 minsServings 4Calories 583 per serving
- Coarsely shred enough zucchini to make 2 1/2 cups. Toss in a colander with 3/4 tsp. salt and let drain. Very thinly slice remaining zucchini lengthwise, preferably with a handheld slicer, and set aside.
- Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add mushrooms, shallot, and garlic and cook, stirring often, until mixture begins to brown, 5 to 6 minutes. Reduce heat to medium. Stir in 1/2 tsp. each salt and pepper and the coriander and cumin. Cook until fragrant, about 30 seconds. Add flour and cook, stirring, until lightly toasted, 2 to 3 minutes. Remove from heat.
- Whirl almonds in a food processor until finely chopped. Add rice, mushroom mixture, and eggs and pulse until rice is chopped. Transfer to a medium bowl.
- Squeeze shredded zucchini a handful at a time to remove as much excess water as possible and add to rice mixture; stir until well combined. Divide into 4 portions.
CHICKEN, ZUCCHINI, AND MOZZARELLA BURGERS - SHARED …
From sharedappetite.com
Estimated Reading Time 4 minsTotal Time 28 mins
- Place grated zucchini in a colander and sprinkle with 1/2 teaspoon Kosher salt. Let sit for 15 minutes to drain, then wrap zucchini in a few paper towels and wring out as much water as possible.
- Place zucchini in a medium mixing bowl with ground chicken, mozzarella, and Chipotle Tabasco. Season with Kosher salt and freshly ground black pepper. Mix until fully comined and form into 4 patties. Refrigerate for several hours (up to overnight) or place in freezer for 1-2 hours to help patties firm up.
- Preheat grill over medium heat and lightly oil grill grates to prevent burgers from sticking. Grill burgers for 4-5 minutes per side, until golden brown and cooked through.
- Place burgers on buns and top with a sunny-side up eggs. Squirt some extra Chipotle Tabasco on your burgers for a spicy bite. Devour immediately.
ZUCCHINI BURGERS - WANNA BITE - A BLOG ABOUT FOOD, …
From wannabite.com
Estimated Reading Time 1 min
SCALLOP BURGERS WITH BACON AND ZUCCHINI - THE FOOD IN …
From thefoodinmybeard.com
Estimated Reading Time 3 mins
10 BEST ZUCCHINI VEGGIE BURGERS RECIPES - YUMMLY
GARDEN FRESH SUMMER ZUCCHINI BURGERS - LADY BEHIND THE …
From ladybehindthecurtain.com
5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
- Heat 1 tablespoon oil in a large skillet over medium heat, once the skillet and oil is hot, turn down the heat to low (I set mine at 2 on my electric stove). Drop batter (2 at a time) by scant 2/3 cupfuls into oil; press lightly to flatten.
- The first side of the first batch will brown fast (becasue the skillet is still hot from the initial heating) so watch it. Once you turn the burger over the skillet won't be as hot. This will allow the burger to finish cooking. Cook the first side 5 minutes and the other side 10 minutes.
VEGETARIAN ZUCCHINI BURGERS RECIPE | VEGGIECONVERTER
From veggieconverter.com
Cuisine AmericanCategory LunchServings 4Total Time 11 mins
- Send chickpeas and zucchini through a shredder or food processor. Mix with bread cubes, corn, egg, onion, lemon juice, and House seasoning. Form into patties.
- Turn patties onto a floured plate, dusting all sides. Grill in a bit of olive oil, about 3 minutes per side. Serve topped with cheese and marinara sauce, if desired.
MEATY ZUCCHINI CASSEROLE WITH GROUND BEEF - KITCHEN DIVAS
From kitchendivas.com
Ratings 71Category Main CourseCuisine American
ZUCCHINI BLACK BEAN BURGERS - THE HEALTHY MAVEN
From thehealthymaven.com
5/5 (2)Category DinnerCuisine AmericanTotal Time 55 mins
- In a small bowl combine ground flax and warm water. Stir to combine and then let sit for at least 5 minutes or until a thick, gel consistency is formed.
- Take 3/4 of black beans (estimate – doesn’t have to be perfect!) and add to a large bowl. Mash with a potato masher or back of a fork until it has formed a sticky paste.
- Add in remainder of black beans, grated zucchini, flax mixture, garlic and spices and use hands to mix together.
- Form into 5 patties and place on a parchment or silicone-lined baking sheet. Do not flatten too much. Should be thick.
ZUCCHINI-CHICKPEA VEGGIE BURGERS WITH TAHINI-RANCH SAUCE ...
From eatingwell.com
4.5/5 (8)Total Time 25 minsCategory Healthy Vegetarian Burger RecipesCalories 373 per serving
- Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
- Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
- Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
ZUCCHINI TURKEY BURGERS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
Reviews 11Calories 293 per servingCategory Main Dishes
- Combine ground turkey with zucchini, garlic, salt, pepper and onion powder. Mix until combined but don’t overmix.
- Heat a large pan over medium-high heat and add canola oil. Cook the burger patties over medium-high heat for 5-6 minutes per side, until cooked through. (Alternatively, you can cook these on the grill.)
- If using, add cheddar or other cheese after you have flipped the burgers, so the cheese can melt down.
EASY ZUCCHINI BURGER RECIPE - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Reviews 5Category DinnerCuisine AmericanTotal Time 26 mins
- Spread the zucchini onto a clean kitchen towel and roll up. Squeeze lightly to absorb more moisture.
JUICY TURKEY BURGERS WITH ZUCCHINI (SO MOIST!) - SKINNYTASTE
From skinnytaste.com
5/5 (73)Total Time 15 minsCategory Dinner, LunchCalories 161 per serving
- Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 ounces each, not too thick so they cook in the center.
- STOVE: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
- If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
QUICK AND EASY BLACK BEAN BURGER RECIPE - IFOODREAL.COM
From ifoodreal.com
5/5 (18)Total Time 50 minsCategory DinnerCalories 395 per serving
- In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. It doesn't have to be smooth, in fact coarser texture means "meatier" burger.
- Add eggs, zucchini, onion, garlic, oat flour, salt, cumin, pepper in adobo, and mix with spatula very well.
- Preheat large non-stick ceramic or well-seasoned cast iron skillet on low - medium heat and swirl 1-2 tbsp of oil to coat it generously.
CHICKPEA ZUCCHINI BURGERS - SWEETPHI
From sweetphi.com
4.6/5 (17)Total Time 30 minsCategory Soup, Appetizer, Main Meal, Dinner, LunchCalories 393 per serving
- Start by grating the zucchini, and squeeze out the liquid - I do this by first squeezing the zucchini shreds with my hands and wringing out then liquid, then I press three pieces of paper over the zucchini and squeeze out the remaining liquid.
- Place zucchini shreds, garbanzo beans, parsley, bread crumbs, flour, garlic, egg, salt, pepper, and cayenne pepper in a food processor. Process on low for 10 seconds, then scrape the sides of the food processor down and process again for 15-30 seconds until no more whole garbanzo beans remain. Form 4 patties (I like to do this using a biscuit cutter as a mold, but you could just form four patties with your hands.
- In a large skillet over high heat, heat 1 tablespoon on olive oil for 1 minute, then add in 4 veggie burger patties. Cook for 6 minutes, then flip and cook for another 6 minutes. Turn heat off, and let veggie burgers sit in the pan for 4-5 minutes as you make the whipped feta and assemble the burgers
- For the whipped feta, add the feta, olive oil and water into a food processor and process until smooth, about 1 minute.
ZUCCHINI BURGERS WITH ROASTED GARLIC TZATZIKI - FOOD & WINE
From foodandwine.com
4/5 (4)Category Vegetarian BurgersServings 8Total Time 3 hrs
- Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature.
- In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently.
- Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour.
- On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini burgers on the rolls and serve with the toppings.
GRILLED TURKEY-ZUCCHINI BURGERS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Calories 348 per servingTotal Time 25 mins
- Place zucchini on a clean kitchen towel and wring out excess liquid. Stir squeezed zucchini, turkey, egg, garlic powder, cumin, and salt in a large bowl. Divide mixture evenly into 4 portions; form each into a ¾-inch-thick patty.
- Heat an oiled grill to medium or a greased grill pan over medium-high. Add patties and cook, flipping once, until a thermometer inserted in center of patties registers 165°F, 5 to 6 minutes per side. Serve on buns with desired toppings and chips.
JUICY TURKEY BURGERS RECIPE {5 INGREDIENTS} - IFOODREAL.COM
From ifoodreal.com
5/5 (97)Total Time 15 minsCategory DinnerCalories 92 per serving
- In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.
- Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers "jump up" while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.
- Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It's important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won't). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.
- Grill: If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping once. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.
TURKEY ZUCCHINI BURGERS | FOODTALK
From foodtalkdaily.com
Servings 8-10Total Time 40 mins
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