Right now I have a large bowl of zucchini, summer squash, eggplant, and cucumber sitting in my kitchen. It’s a true sign of summer. Ample fresh produce requires me to be on my toes with recipe ideas, so that none of it will go to waste. The best recipe will use multiple pieces of produce, two birds one stone kind-of thing. This Zucchini Burgers with Quick Pickles recipe was delicious, simple and the burgers freeze well so you can make extra for later!
Zucchini grows so fast during the summer that I always seem to have a lot of it. The plants produce so many fruits to begin with, but if you miss one under the leaves, it will grow to be enormous! My other favorite recipes to use up zucchini include Zucchini Grinders, Enchilada Zucchini Boats, Chocolate Zucchini Muffins, Grilled Zucchini Sandwiches, Ravioli with Squash Ribbons, and Vegetarian Jambalaya.
Variations on the Zucchini Burgers with Quick Pickles recipe:
- Summer squash or patty pan squash will do in place of the zucchini. Be sure to squeeze out excess moisture!
- If you don’t have cucumbers, you can quick pickle other types of veggies. Some ideas include carrot shreds, onion slices, jalapeno slices, or swiss chard stems.
- Use what you have on hand. Try chickpeas instead of white beans. Try quinoa instead of rice. You get the idea 😉
Zucchini Burgers with Quick Pickles
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 servings
- Category: Main
- Cuisine: American
Ingredients
Quick Pickles
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1 tsp red pepper flakes
- 32 cucumber slices, about 2 small cucumbers
Zucchini Burgers
- 2 small zucchini, shredded (or 1 large)
- 1 1/2 cups cooked white beans, or 1 can rinsed and drained
- 1 cup whole wheat bread crumbs
- 1 cup cooked brown rice
- 1/2 cup whole wheat flour
- 4 garlic cloves
- 1/2 tsp salt and pepper each
- 1/2 tsp coriander
- 1 tsp dried oregano, thyme, and basil each
- 1 tsp onion powder
- 2 TBS stone ground mustard
- 1/4 cup ketchup
- 1 cup shredded mozzarella cheese
- 2 eggs, beaten
For serving
- 8 whole wheat burger buns
- Ketchup, mustard, etc.
Instructions
Quick Pickles
- In a medium sauce pan bring the vinegar, water, and red pepper flakes to a boil. Remove from heat and add cucumber slices. Let sit 30 minutes.
Zucchini Burgers
- Place the zucchini shreds in a clean dry kitchen kitchen towel. Squeeze them over the sink until no more moisture will come out.
- Mix the zucchini with the remaining burger ingredients. Taste test for salt and spices before you add the egg.
- Shape zucchini mixture into 8 patties. Cook patties in a large heavy bottomed skillet over medium heat until golden brown on each side. If they stick, use a little oil in the pan. Their stickiness will depend on how much moisture was still in the zucchini (squeeze it well!).
- Serve on buns topped with 4 quick pickles.
Notes
The quick pickles will last in the fridge for about a week. The burgers can be frozen for about 3 months. Wrap individually in plastic wrap. To reheat from frozen, bake in oven at 400°F for 15-20 minutes.
This recipe was adapted from my Black Bean Mushroom Burgers recipe and my Asian BBQ Salmon Burgers recipe.
Oh wow! What a great little recipe! I grow zukes like crazy this time of year and always seem to miss one like you say and end up with a huge one!
This recipe is a great way to use up all those summer zukes. Thanks Julie!