Zucchini and Ricotta Burgers With Herbed Aioli

Zucchini and Ricotta Burgers With Herbed Aioli
Yield: 4 burger patties
(Adapted from Williams Sonoma Burger Night)


2.5 cups shredded zucchini (390 g or 2 medium sized zukes) - I keep the skins on
6 tbsp (90 g) Ricotta Cheese (click on the link for my homemade Ricotta cheese recipe!)
1/4 cup (30 g) Parmesan cheese, grated or powdered
1 large egg
2 green onions, thinly sliced
2 cloves garlic, chopped
1/4 cup (45 g) all-purpose flour
Salt and pepper to taste
Herbed Aioli (click on the link for my homemade aioli recipe!)


1. Shred the washed zucchini with a box grater or in a food processor. Wrap the shredded zucchini in paper towels and wring out the excess liquid as much as possible.

2. In a bowl, mix together the zucchini, Ricotta, Parmesan, eggs, green onion and garlic. Add the flour and seasonings and stir well.

3. Heat a large frying pan on medium high heat. Add some butter to grease the pan. Divide the zucchini mix into 4 mounds. Place each mound onto the frying pan and pat down. Fry the patty until the desired colour is achieved, a medium to dark brown. Flip and fry the other side.

Serve on a hamburger bun with Herbed Aioli, lettuce, tomatoes and toppings of your choice!

* NOTE: These patties do NOT have the consistency of a meat burger patty. They are very delicate. Think of them more like an omelet. Be careful when flipping, they easily fall apart!

**NOTE: The original recipe calls to fry the patties 2-3 minutes per side. Mine took a good 10 minutes per side. It will depend on how hot your pan is I think!

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