These burgers can be served as a side vegetable to a main dish, or used as the main part of the meal. If you are a burger lover, serve in a gluten free bun with sliced onion, tomato, pickle, mustard and veganaise. Or you can put them between two slices of sweet potato. If you like a bit of texture, over cook them a little and get a nice golden brown crunchy layer on the outside.
I like to serve these with an egg for breakfast, a very similar dish to my Paleo Butternut Squash Breakfast Baskets. A delicious way to use up your summer squash and get plenty of vegetables in the first meal of the day.
If you like masses of flavor in everything, add a Bouillon cube. I add them to everything I can, and eliminate salt. If you have a fresh herb growing or a spoonful of pesto in the fridge, add a little. Add homemade BBQ Sauce to give some zip. I bet this would be good on top of the cooked burger.
Use the grater attachment in your food processor if you have one. It takes all the work out of it and you can make double the amount and save some for a Zucchini and Feta Bake. A good old hand grater works just as well and is less clean up.
Keep the temperature on the high side of medium. The mix should sizzle when you drop it into the pan. Just drop the mixture into the pan, use a fork to shape them and push the mixture down firmly. Don’t make the burgers too big or they will fall apart. Keep them to about 2″. The key is to keep the mixture cooking until a crunchy layer has formed on the underside. They will fall apart of you turn them too fast. Use a flat spatula to turn them.
I also added a cup of Roasted Sunflower Seeds. Splash on some soy sauce or braggs and some spice mix and bake for 20 minutes at 350F. They are a delicious addition to any salad. Keep them in a mason jar with a lid in the fridge.
- 5 Organic Zucchini - Grated
- 1 Large Free Range Egg
- ½ Onion - Grated
- 6 Cloves Garlic - Crushed
- 1 Not-Chic'n Bouillon Cube
- Freshly Ground Sea Salt and Black Pepper
- (1/2 Cup Chopped Walnuts or Sunflower Seeds - Optional)
- Herb of Choice - I used Cilantro
- Grate onion and zucchini. Squeeze as much of the liquid out as you can. Use your hands or cheesecloth.
- Mix everything in a bowl.
- Heat oil in a skillet to high/med and drop a little mix into the pan and shape with a fork. It should sizzle when you drop it into the pan.
- Turn when golden brown and cook until the other side is browned.