September: Zucchini Burgers

I have been given several monstrous zucchinis this summer from people who have overflowing gardens! These plants grow in most temperate climates, and are low-maintenance enough to easily grow huge zucchinis in your own backyard. I have been looking up tons of zucchini recipes to find a way to cook these enormous vegetables, because loaves of zucchini bread get tiresome after a while!


Recipe: Courgette Burger with Grilled Spring Onions and Wild Garlic

Source: Green Burgers, by Martin Nordin, Hardie Grant Books (2018)

Get the recipe here!


Modifications, Testing and Recommendations: Since I made sweet potato and black bean burgers last year, I have been looking for another great vegetarian burger recipe. These burgers are held together with a thick batter that’s mixed in with the shredded zucchini; I used several circular molds to ensure they stayed round while cooking in the pan.

The roasted pepper seasoning used with the scallions called for Sichuan peppers, a spice used in a lot of Chinese cooking that will turn your mouth numb. I substituted cayenne pepper. The burgers themselves have a rich squash flavor but are pretty mild, you can also add some of the pepper seasoning in with the other dry ingredients for extra kick.  Serve on a toasted brioche bun with the grilled scallions and some Sriracha aioli.


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