If you’ve ever tried making zucchini or veggie burgers at home, you’ve probably run into the big problem with this kind of recipe: sticky mixes that cling to your hands, patties that break apart when you try to flip them in the pan, or burgers that inside look like a bland, mushy puree.
Zucchini is a wonderful vegetable, but it has a big drawback in the kitchen: it’s almost all water. Today we’re going to look at some perfect zucchini and potato burgers, golden and crispy on the outside, tender and juicy on the inside, and that hold their shape without any problems..
You’ll need zucchini, potato, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and oil for frying.
How to get the perfect texture
To make these burgers firm without having to overuse breadcrumbs (which would make them heavy and dry), we’ll do the following:
- If your zucchini has a lot of water, drain it after cutting or grating it so that it’s as dry as possible.
- Use potato as a binderPotato as a binder: instead of using raw potato, we use cooked potato. The starch will act as a natural glue, giving structure and softness to each bite.
- Resting in the fridge: once the mixture is formed, letting the burgers rest in the fridge for about 20-30 minutes helps the ingredients settle and the egg, to bind the mixture before going to the pan.
Smart swaps
- Vegan / Egg-Free Option: the mashed potato already provides quite a bit of binding. If you prefer not to use egg as a binder, you can replace it with a tablespoon of chickpea flour mixed with two tablespoons of water, or simply add a couple of tablespoons of finely ground oats to absorb the remaining moisture.
- Gluten-Free: you can use gluten-free breadcrumbs, certified oat flakes, or chickpea flour to adjust the dough’s consistency.
The Recipe
- Prepare the zucchini: peel the zucchini and either mash it or grate it. If it has a lot of water, you can squeeze it with your hands to remove as much as possible.
- In a large bowl, put the mashed zucchini and the cooked, chopped potatoes.
- Add the chopped onion, egg, grated cheese, salt, and pepper to the bowl. Mix everything well. Add the breadcrumbs tablespoon by tablespoon until you get a moldable dough that holds its shape without sticking too much to your hands.
- Divide the dough into portions and shape them into burgers. Place them on a plate lined with parchment paper and put them in the fridge for 20 minutes to firm up.
- Heat a drizzle of olive oil in a non-stick pan over medium heat. Cook the burgers for about 4-5 minutes on each side, handling them carefully when flipping, until they are nicely golden and crispy on the outside.
Frequently Asked Questions about Zucchini Burgers
Can I make them in the oven or in an air fryer?
Yes. For the oven, preheat to 200°C and bake them on parchment paper with a little oil for 20-25 minutes, flipping them halfway through. In an air fryer, cook them at 190°C for about 12-15 minutes (brush them with a little oil so they don’t dry out on the outside).
Can I freeze them?
I recommend shaping them, placing parchment paper between each one so they don’t stick, and freezing them raw. When you want to eat them, you can put them straight into the pan over medium-low heat, without needing to thaw them first.
Why do my burgers fall apart when I flip them?
It usually happens if the zucchini had too much water, if the pan wasn’t hot enough, or if you tried to flip them too soon, before the golden crust formed on the outside.
For another delicious zucchini recipe, try this zucchini cream, delicious!!
Do you usually serve veggie burgers in a bun with sauces, or do you prefer them on a plate with a side salad?
Tell me in the comments what your favorite combination is!
The ultimate zucchini and potato burgers
Description
Learn how to make perfect zucchini and potato burgers: super juicy on the inside, golden on the outside, and with a firm consistency that doesn’t fall apart in the pan
Ingredients
Method
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Prepare the zucchini and the potato
Peel the zucchini, then grate it or process it in a food processor.
If the zucchini has a lot of water, you can squeeze it with your hands, or leave it in a colander for about 20 minutes to drain.
Boil the potato until tender, mash it, and add it to the zucchini.
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Add the onion, eggs, and breadcrumbs
Add the chopped onion, eggs, and breadcrumbs to the mixture.
The amount of breadcrumbs depends on the texture of the dough; The mixture is ready when it holds its shape and can be formed into patties.
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Add the cheese and spices
Finally, add the grated cheese and season with salt and pepper.
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Fry the burgers
Cover the bottom of a pan with oil and heat over medium heat.
Fry the burgers for about 3-4 minutes, until they are golden.
