We are in the midst of the season where zucchini appears in one dish or another every day, in order to keep up with the prolific plants in our garden!
For dinner the other night, I decided to add zucchini to a summer burger recipe, and we all enjoyed it! Not only is it a great way to use up some zucchini, it is also a frugal way to make meat stretch. Here is what I came up with:
(makes about 6 burgers)
1/2 lb. Ground Beef (pasture-fed is best)
1 cup Grated Zucchini
1/4 cup Coconut Flour (or add 1/4-1/2 cup Bread Crumbs, if not going gluten-free)
1 1/2 tsp. Dijon Mustard
1 tsp. dried Basil
Salt & Pepper
Stir all ingredients together until well combined. Form into patties, and place on a grill. Since zucchini is rather watery, they don’t make very firm patties when raw. I found that a George Foreman grill (or possibly a grill pan) would would well, rather than a BBQ, where they might slip through the grate into the fire. Cook until done.
You can serve these on buns, like “regular” hamburgers. But to stay gluten-free, we just ate them alongside some millet and a fresh green salad.