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.
