Burger Patties Zucchini at Elijah Madirazza blog

Burger Patties Zucchini. Place the zucchini ribbons between two paper towels to remove some of the moisture. Coarsely shred enough zucchini to make 2 1/2 cups. Heat vegetable oil in a sauté pan over medium heat. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. In a large bowl, combine the shredded zucchini, ground beef, and steak seasoning. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Cook the burgers for five minutes on each side, until medium brown and toasted. When ready to cook burgers, preheat oven to 350°f. Gently stir in chopped egg whites. Toss in a colander with 3/4 tsp. Very thinly slice remaining zucchini lengthwise, preferably with a handheld. Peel the zucchini, then use the side of a box grater to shred it into thin ribbons. Use your hands to mix the ingredients until they are combined the zucchini. Spread out the zucchini and bean mixture in.

Veggie Burgers With Zucchini and Corn recipe
from www.epicurious.com

Cook the burgers for five minutes on each side, until medium brown and toasted. Place the pan in the oven and cook burgers for an additional 10 minutes, until heated completely through. Toss in a colander with 3/4 tsp. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Peel the zucchini, then use the side of a box grater to shred it into thin ribbons. Form six patties with the zucchini mixture. When ready to cook burgers, preheat oven to 350°f. Gently stir in chopped egg whites. Coarsely shred enough zucchini to make 2 1/2 cups.

Veggie Burgers With Zucchini and Corn recipe

Burger Patties Zucchini Cook the burgers for five minutes on each side, until medium brown and toasted. Heat vegetable oil in a sauté pan over medium heat. Coarsely shred enough zucchini to make 2 1/2 cups. Drop batter by scant 2/3 cupfuls into oil; Very thinly slice remaining zucchini lengthwise, preferably with a handheld. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Gently stir in chopped egg whites. Place the zucchini ribbons between two paper towels to remove some of the moisture. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Form six patties with the zucchini mixture. When ready to cook burgers, preheat oven to 350°f. Spread out the zucchini and bean mixture in. Peel the zucchini, then use the side of a box grater to shred it into thin ribbons. Place the pan in the oven and cook burgers for an additional 10 minutes, until heated completely through. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. In a large bowl, combine the shredded zucchini, ground beef, and steak seasoning.

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