Burger night is a staple in our house, but the burgers are usually such a hit that it can be hard to get my girl to eat her veggies. Enter the Zucchini Burger! I put a cup of shredded zucchini (and cheese) right into the meat mixture for a burger that was both her protein and her veggie side.
As an added bonus, making them this way stretched my pound of meat from 5 patties to 6 and it created super moist burgers. We had them for a quick weeknight dinner recently and we will totally be having them again. I might even experiment with adding grated carrot or sweet potato.
Stretch your ground beef and add a veggie right into moist burger patties with this simple family dinner recipe.
- 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
- Assorted burger toppings of your choosing such as lettuce, sliced tomato, mayo, and/or ketchup
- 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.
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.