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.
To make these burgers firm without having to overuse breadcrumbs (which would make them heavy and dry), we'll do the following:
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!
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
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.
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.
Finally, add the grated cheese and season with salt and pepper.
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.
