Zucchini Burger with Sriracha & Pancetta
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 burgers
Zucchini Burger with Sriracha & Pancetta is the perfect way to use all that summer zucchini. Zucchini patties spiced with Sriracha and topped with pancetta. The ultimate (almost meatless) burger.
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- 10 ounces grated zucchini (skin on)
- 3 ounces bell pepper (diced, any colour)
- 1 tbsp Sriracha sauce
- 1 egg
- 1/2 cup Panko breadcrumbs
- salt & pepper (to taste)
- 3 ounces pancetta (optional)
To make the Zucchini Burgers:
Grate the zucchini and place in a metal sieve. Sprinkle with 1 teaspoon of salt and let drain for 25 minutes.Rinse with water to remove salt, and squeeze out excess liquid.
Place drain zucchini in a mixing bowl.
Add the remaining ingredients and mix well.
Form into 2 balls, giving a squeeze to remove any remaining liquid.
Form into 2 patties approximately 3/4 inch thick and 4 inches in diameter.
Place on wax paper. You can place these in the fridge until ready to use (even overnight).
To cook the Zucchini Burgers:
Heat the grill to medium-high.
Use a grill mat for best results.
Grill burgers approximately 5-6 minutes per side.
Will burgers are cooking, you can grill your pancetta at the other end of the mat.
Remove cooker burgers and place on buns. Top with pancetta. Garnish with your desired ingredients.
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Calories: 306kcal | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 607mg | Potassium: 603mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1735IU | Vitamin C: 84.6mg | Calcium: 62mg | Iron: 2mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.