Veggie burgers are part of the “norm” and rightly so. They are delicious, hearty, and can stack up to your traditional burgers. These Zucchini Ricotta Veggie burgers are juicy, hearty, and perfect for your meat-free meals!
Are you a burger purist? Do you insist that a burger is comprised of beef and nothing else? Do you scoff at the thought of a chicken or turkey burger? Does the mention of a veggie burger make you shudder in pure disdain? Well, this post isn’t for you. However, I think you’re a fool to skip past this post and recipe. I kid you not; you’re seriously missing out on something truly incredible and delicious. Be a rebel here. Be like those folks that decided to try salted caramel or candied bacon.
It’s funny as growing up veggies were my nemesis. I would turn my nose up at the thought of eating zucchini. I was all about the beef (’bout that beef, ’bout that beef.. sorry was channeling Meghan Trainor there for a minute). I was one of those burger snobs. Burgers had to be beef and nothing else.
Then something happened… I got married. Wha? Yep, Mr. Fantabulous is the one that took me beyond the beef. We were in Vegas and had just gotten married. As we were walking the strip he said he was hungry. We stopped at this outdoor restaurant that had mist spraying (which is amazing though it can’t touch my hair – oh not, we’re talking frizz central!). While we were perusing the menu he stopped and asked the guy next to him what he was eating because it looked so good. After he found out it was a turkey burger he decided to order it. Worst case, as he said, as if he didn’t like his, he could eat part of mine since I never eat my full meal anyway. LOL
Out came the avocado-topped turkey burger and after one bite the man was hooked. Now he doesn’t do this often but he literally put the burger in my face and said “You need to try this. YOU need to MAKE THIS at home!”
WOW talk about a flavor explosion! And it was then my world turned upside down when it came to burgers. Traditional burgers became a rarity in my house. We because obsessed with chicken and turkey burgers. Now and then I’ll throw in a regular burger but for me, I’m so into these other types of burgers. Then it happened. My Chunky Portabella Veggie burger. Yes, the veggie burger that seriously took over the Internet. The veggie burger that has been pinned/shared/tweeted/grammed and made millions of times. Once I made that my world changed forever.
Now I have a ton of different types of veggie burgers that I will share but today I need to share with you this one. There’s just something luscious about this burger. It’s hearty like a traditional burger but when you bite into it it’s almost ‘creamy’ in a sense. I’m thinking it’s because of the ricotta in it but honestly, I don’t care because they are THAT GOOD! If want them thicker, go big! Want them as meatballs? Make ’em!
The zucchini in these lends such a light and delicate flavor while the herbs and cheese add such great flavors. The steak seasoning is the secret to giving it that ‘burger’ taste. These are great on a brioche bun with arugula, smashed avocado, roasted red pepper, and some shaved parmesan. I’ve had these in pita pockets, lettuce wraps, and even crumbled on pizza.
Now there are a few things you must keep in mind when it comes to making this:
- The zucchini must be squeezed dry – like really dry. Like if you squeeze it and think you got all of the water out, squeeze again.
- The zucchini is measured AFTER it’s squeezed dry.
Also do not form the patties and do not make them immediately. Just like most veggie burgers, you need to cook them right away otherwise you risk more liquid coming out and them falling apart when cooking. Just make the batch up and either freeze the leftovers or store them in the fridge. To reheat just pop them in the oven and heat them for 10 minutes at 350. Yes, you can reheat them in the microwave but you all know my feelings about that (and if you know me personally, you know the face I’m making when I typed that). LOL
This recipe is definitely one of my favorites. It’s so flavorful and juicy. Plus it’s packed with veggies and a bajillion vitamins. Okay, and yes, you can add bacon to this. No, it’s not just for vegetarians either. LOL And yes my carnivore meat-eating husband loves these too. He actually treats these as a topping to his regular beef veggie burger. LOL
Now go be that Burger Rebel!
PrintZucchini Ricotta Veggie Burgers
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Category: appetizers, burgers, vegetarian
- Method: stove top
- Cuisine: appetizers, burgers, vegetarian
Ingredients
- 2 cups shredded zucchini, well drained
- 1/2 teaspoon kosher salt
- 6 tablespoons whole milk ricotta
- 1/2 cup grated parmesan
- 2 large eggs, lightly beaten
- 2 green onions, chopped – whites and greens
- 1 tablespoon garlic, minced
- 1/4 cup AP or oat flour
- 1/2 cup panko
- 1 1/2 teaspoon Montreal Steak Seasoning
- 1/2 teaspoon smoked paprika *optional
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
Instructions
- Place the shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt. Put 2 paper towels on top of the zucchini and a heavy plate on top of that. You want to weigh down the zucchini to get as much liquid out as possible. Let it set out for 30 minutes. After 30 minutes press down one last time to remove the last bit of liquid from the zucchini.
- Remove the plate and paper towel from the zucchini and put the zucchini in a medium bowl. To the bowl add the rest of the ingredients except the butter and olive oil. Gently mix to combine.
- Set aside while you place a medium non-stick pan over medium heat and add in 1 tablespoon of butter and olive oil. Once the butter starts to foam (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a tablespoon more panko. Place in the oil and cook for 4-6 minutes or until golden brown and a crust has formed on each side.
- Place a spatula underneath and carefully flip over (only flip these burgers once) cooking for an additional 4-6 minutes or until golden brown.
Notes
These burgers can be eaten numerous ways. It’s great on an herb bun, lettuce wrap, chopped up in a wilted arugula and spinach salad or topped with marinara sauce and mozzarella cheese.
*Time does not include the 30 minutes of resting in step 1.
Leave a Reply