Here’s a healthy and flavorful recipe for Mini Zucchini Burgers — perfect as appetizers, snacks, or a lighter meal.
🥒 Mini Zucchini Burgers
🛒 Ingredients (Makes ~12 small burgers)
- 2 medium zucchinis, grated
- 1 tsp salt
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- ¼ tsp black pepper
- ½ tsp dried oregano (optional)
- Olive oil or cooking spray for frying
- Mini burger buns or slider buns (optional)
- Toppings: lettuce, tomato, cheese, sauces of choice
👩🍳 Instructions
1️⃣ Prepare Zucchini
- Grate zucchinis and place in a clean kitchen towel.
- Squeeze out excess water to avoid soggy burgers.
- Transfer to a mixing bowl.
2️⃣ Make the Mixture
- Add breadcrumbs, Parmesan, egg, garlic, parsley, pepper, and oregano.
- Mix until well combined. The mixture should hold together; add more breadcrumbs if too wet.
3️⃣ Form Mini Burgers
- Shape into small patties (~2–3 inches in diameter).
- Press gently to compact.
4️⃣ Cook
- Heat 1–2 tbsp olive oil in a large skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels.
5️⃣ Serve
- Serve as mini burgers on slider buns with your favorite toppings.
- Or serve as finger-food appetizers with dipping sauces like tzatziki, aioli, or ketchup.
🌟 Tips & Variations
- Cheesy version: Add shredded mozzarella to the zucchini mixture.
- Spicy twist: Mix in a pinch of red pepper flakes.
- Baked version: Preheat oven to 400°F (200°C) and bake on parchment paper for 15–20 minutes, flipping halfway.
- Vegan option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg.
These mini zucchini burgers are light, veggie-packed, and perfect for parties or a healthy lunch.
I can also make a high-protein version with chickpeas or black beans if you want it more filling.
Do you want me to do that?