I promised my friend and client Mary, who manages to please her whole family with wonderfully prepared healthy food, to start publishing my recipes for veggie burgers. Now that zucchini and eggplant are in season, versions of veggie burgers will appear on my blog a lot more often.
I made today's zucchini burgers modifying the traditional Bulgarian recipe. I used organic oat crackers instead of flour and baked the burgers, instead of frying them. With those two modifications, they were delicious and diet friendly.
Now, to the recipe.
Makes 8 medium zucchini burgers:
2 cups zucchini, grated
1 tbsp dill weed, chopped
1 tbsp parsley, chopped
1 tsp sea salt
1 tbsp olive oil
6 medium oat crackers
4 tbsp Parmesan cheese, grated
Heat the oven to 400F (200 C). In the meantime, grate the zucchini and sprinkle the salt on top. Allow them to rest for 5 minutes and then squeeze off the excess fluid. Zucchini can be very juicy and make your burgers impossible to stick together unless you do this. In a food processor, grind the oat crackers finely. Next, use a large bowl to combine all ingredients, the zucchini, oat crackers, cheese, herbs and eggs. Mix well with olive oil.
Coat a baking pan with some rice or olive oil and shape burgers out of the mixture. Make 7-8 medium sized ones and bake for 30 minutes. Serve with Greek yogurt and dill weed on top. If you are feeling adventurous, save some for work tomorrow, they are easily transported and well coupled with a few cherry tomatoes for a quick and nutritious lunch.