Form the mixture into small meatballs. Fry them in a hot pan with a little olive oil over medium heat for about 3-4 minutes per side until golden brown and crispy.
Serve warm, for example, on a bun with your favorite vegetables and sauces.
Serving and storage tips:
Zucchini burgers are delicious with a variety of toppings such as fresh lettuce, tomatoes, avocado, or plain yogurt.
You can serve them on a classic bun, but also as a main course with oatmeal or rice.
The burgers can be stored in a sealed container in the refrigerator for 2-3 days. They can also be frozen and reheated in a pan or oven.
Variations:
Vegetarian Mushroom Burger: Use finely chopped mushrooms instead of Parmesan. This gives the burgers an even meatier consistency.
Spicy Burgers: For a more exotic touch, you can refine the burger mix with your favorite spices like curry, cinnamon, or thyme.
Gluten-Free Burgers: Instead of breadcrumbs, use cornmeal or gluten-free oat flakes.
FAQ:
1. Should I squeeze the zucchini? Yes, if the zucchini is very runny, it’s worth squeezing it to make the burger more compact.
2. What topping goes well with zucchini burgers? Zucchini burgers pair well with fresh vegetables (e.g., lettuce, tomatoes, onions) as well as various sauces, such as yogurt, garlic, or tahini.
3. What other vegetables can I add to the burger mix? You can add grated carrots, other colored zucchini, or broccoli, which also work well with this recipe.
