Zucchini Burgers are a delicious change to meat-based burgers. After all, you can never have too many zucchini recipes during the summer squash season.
Combine grated zucchini, diced bell pepper, Panko breadcrumbs, and a nice hit of Sriracha sauce. Top with some crispy grilled pancetta and garnish to your perfection.
You can easily make these vegan burgers, just leave off the pancetta. Instead topped them with some pickled zucchini ribbons.
Very soon we will be right in the heart of “zucchini season”. Do you grow your own in the garden? I am not a gardener, but I do visit the Farmers Market on a regular basis from June to October.
I have yet to try stuffed zucchini flowers. I need to hunt some zucchini blossoms down this year for sure.
RECIPE and INSTRUCTIONS for these grilled zucchini burgers can be found at the bottom of this post.
Zucchini Patties Are Easy To Make
Honestly, these burgers have very few ingredients:
- grated zucchini
- diced bell pepper
- Sriracha sauce (adds some nice spicy heat)
- Panko breadcrumbs
- salt and pepper
- pancetta (because bacon always makes thing delicious)
With a little grating and dicing, you will be ready to cook these in no time. In fact, you can make them ahead of time and keep them in the fridge until ready to use.
The most important part of making this burger recipe is preparing the zucchini.
- Grate the zucchini (you do not need to peel it). You can use a box grater, food processor, or a mandolin.
- Place a metal sieve (preferably over the sink) and sprinkle it with salt.
- Let it sit and drain for about 25 minutes.
- Rinse with cold water.
- Squeeze to remove excess moisture ( I like to roll it in a kitchen towel).
Now you are ready to make the patties. Place all the ingredients in a bowl (not the pancetta), mix, form and you are ready to cook.
- You can always add more or less Sriracha, or even replace it with something else if you wish.
- Pancetta can be optional, but I highly recommend it. You can use regular bacon or even turkey bacon.
- If you don’t have Panko breadcrumbs, any kind of breadcrumbs will work.
- I like to chill them before cooking. It prevents them from falling apart.
Grated zucchini blends well with lots of great options too. Try adding ground turkey, black beans, quinoa, or even rice. Believe me, you will not run out of burger variations.
Cooking The Burger Patties
We cooked these on the grill. BBQ season is upon us (thank goodness).
- Heat the grill to medium-high.
- Grill for about 5-6 minutes per side.
These do tend to stick to the grates, so I would suggest that you use a grill mat for the best results.
Alternatively, you and always cook these on the stovetop.
- Use a non-stick pan with a touch of oil.
- Heat to medium-high.
- Cook for about 5-6 minutes per side.
What To Do With All The Garden Zucchini
Courgette is the BRITISH name for this delicious squash. Did you know that? No wonder Jamie Oliver always refers to it as courgette. I’m not sure which name I like best.
You can use it in so many recipes, and I can find a way to incorporate into delicious meals from breakfast to dessert. YES you can eat zucchini raw!
- Use it in soup. Zucchini Gazpacho is perfect for a hot summer day. This made in the blender in minutes.
- How about a zucchini noodle recipe for dinner tonight. This quick and easy stir fry is sure to please your family.
- Perfect used in salads (yup eat it raw). This Greek Zoodle Salad contains creamy goat cheese as the dressing.
- Of course, you can never go wrong with baking. These Nutella zucchini muffins contain chocolate chips.
- Use it in recipes like these Grilled Chicken Skewers.
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Zucchini Burger Patties
- 10 ounces grated zucchini (skin on)
- 3 ounces bell pepper (diced, any colour)
- 1 tbsp Sriracha sauce
- 1 egg
- ½ cup Panko breadcrumbs
- salt & pepper (to taste)
- 3 ounces pancetta (optional)
Make the Zucchini Patties:
- 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).
Grill the Zucchini Burgers:
- Heat the grill to medium-high. Use a grill mat to cook the patties on for best results
- Grill burgers approximately 5-6 minutes per side.
- While 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.
Pan Fry the Burgers:
- Heat a non-stick skillet with about 1 tbsp. of oil.
- Cook burgers about 5-6 minutes per side.
- Remove from heat. Place on buns and enjoy.