Zucchini burgers are vegetarian patties made with grated zucchini, white beans, breadcrumbs, herbs, and a little cheese, pan-fried until golden. Squeezing excess moisture from the zucchini and chilling the shaped patties helps them hold together while keeping the centers tender.
Ingredients
- 2 medium zucchini, about 1 lb (450 g) total
- 1 can cannellini beans, 15 oz (425 g), drained and rinsed; about 1½ cups (250 g)
- 1 large egg, about 1¾ oz (50 g)
- ¾ cup (45 g) panko breadcrumbs
- ¼ cup (25 g) finely grated Parmesan cheese
- 2 tablespoons (20 g) thinly sliced green onion
- 1 tablespoon (4 g) chopped fresh parsley
- 1 teaspoon (2 g) finely grated lemon zest
- 1 small garlic clove, finely grated or minced, about 1 teaspoon (3 g)
- ½ teaspoon ground cumin, about 1 g
- ½ teaspoon fine salt, about 3 g
- ¼ teaspoon black pepper, about 0.5 g
- 2 tablespoons (30 ml) olive oil, for frying
- 4 burger buns, about 2 oz (55 g) each
- ½ cup (120 g) plain Greek yogurt or mayonnaise, for serving
- 1 tablespoon (15 ml) lemon juice, for the sauce
- 4 lettuce leaves, about 1 oz (30 g)
- 1 medium tomato, about 6 oz (170 g), sliced
Instructions
- Grate and drain the zucchini. Use the large holes of a box grater to shred the zucchini. Put the shreds in a clean kitchen towel or several layers of paper towel and gather the edges. Squeeze firmly over the sink until the zucchini releases much less liquid. This usually takes a minute or two; there is no need to make it completely dry. Removing the loose water matters because excess moisture can make the patties soft and difficult to turn. You should have roughly 1 to 1¼ cups (150 to 190 g) squeezed zucchini, though the exact amount varies with the size and freshness of the squash.
- Mash the beans. Put the drained beans in a medium bowl and mash with a fork or potato masher. Leave a few small bean pieces for texture, but mash enough that the mixture can bind into patties. Avoid blending the beans into a smooth puree: a very smooth, wet base can make the burgers dense and sticky.
- Mix the patty mixture. Add the squeezed zucchini, egg, panko, Parmesan, green onion, parsley, lemon zest, garlic, cumin, salt, and pepper to the bowl. Stir until the egg is evenly distributed and the breadcrumbs are moistened. The mixture should hold together when pressed in your palm, while still feeling slightly soft. If it seems wet or slumps immediately, stir in another tablespoon of panko and wait a minute for it to absorb moisture. If it feels dry and crumbly, mix in a teaspoon of water rather than adding another egg.
- Shape and chill. Divide the mixture into four equal portions. With damp hands, shape each into a patty about ¾ inch (2 cm) thick and roughly the width of your buns. Set them on a plate or small tray, cover, and refrigerate for 15 minutes. This short chill gives the breadcrumbs time to absorb moisture and makes the patties less fragile when they go into the pan. Keep them chilled until the skillet is ready.
- Pan-fry the burgers. Warm a large nonstick or well-seasoned skillet over medium heat, then add the olive oil. When the oil shimmers, carefully place the patties in the pan, leaving space between them. Cook for 5 to 6 minutes on the first side, until deeply golden and firm enough to turn. Slide a thin spatula fully underneath each patty, flip gently, and cook the second side for another 5 to 6 minutes. Lower the heat if the outside browns too quickly before the middle is hot.
- Check that the centers are cooked. Because this mixture contains egg, use a food thermometer to check a patty through its side; the center should reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. If it has not reached that temperature, continue cooking over medium-low heat and check again. The patties should be browned on both sides, hot in the center, and able to lift from the pan without breaking apart.
- Make the quick sauce and assemble. Stir the yogurt or mayonnaise with the lemon juice. Spread some on each bun, then add a lettuce leaf, a zucchini patty, tomato slices, and the bun top. Serve while the patties are warm. If you like toasted buns, toast them cut-side down in a separate dry skillet after the patties are cooked; this is optional and does not change the patty cooking time.
Tips
- Squeeze before measuring or mixing. Zucchini naturally contains a lot of water, and how much it releases varies. Squeeze the grated squash first, then add it to the bowl. If you skip this step, the mixture may need extra breadcrumbs and the patties may still be too soft to flip. A clean tea towel gives you a better grip than paper towels, which can tear.
- Adjust the binder gradually. The mixture should be cohesive, not stiff. Add panko one tablespoon at a time if it seems loose, then give it a minute to absorb liquid before deciding whether it needs more. Too many breadcrumbs can make the centers dry and bready. The egg and mashed beans both help the patties hold together, so mix them in evenly.
- Give the patties room in the pan. Use a large skillet and cook in batches if necessary. Crowding traps steam and makes it harder to brown the sides; it can also make turning awkward. If cooking two batches, add a small splash of oil before the second batch only if the pan looks dry.
- Make a practical substitution. Plain dried breadcrumbs can replace panko in the same volume, although the patties may be a little less light. For a gluten-free version, use certified gluten-free breadcrumbs and gluten-free buns. If you do not have Parmesan, use another finely grated hard cheese; a softer, wetter cheese can loosen the mixture, so add a little extra panko if needed.
Serving Suggestions
Serve these burgers on soft or lightly toasted buns with the lemon yogurt sauce, lettuce, and tomato. Thinly sliced red onion, cucumber, or pickles add crunch and a sharper contrast to the mild zucchini. A spoonful of prepared pesto, a little mustard, or a few crumbles of feta can also work well, though a generous amount of wet sauce may soften the bun and make the patty harder to handle.
For a meal without buns, serve a patty over a leafy salad or alongside roasted potatoes, corn, or a simple grain salad. The patties are filling enough to be the main part of the plate, while a crisp side provides a nice texture contrast. If serving a group, put the toppings and sauce on the table so everyone can assemble their own burger just before eating.
Variations
Add more herbs: Replace the parsley with chopped dill, basil, or cilantro, or use a mix. Dill pairs especially well with the yogurt-lemon sauce. Keep the total amount of fresh herbs close to one tablespoon so the mixture stays balanced and does not become too wet.
Make them spicier: Add ¼ teaspoon (about 0.5 g) chili flakes or a pinch of cayenne to the mixture. For a smoky flavor, replace the cumin with ½ teaspoon smoked paprika. These are small changes that season the bean-and-zucchini base without covering up its fresh flavor.
Change the beans or cheese: Drained chickpeas can stand in for cannellini beans, but mash them thoroughly because they are firmer and can leave the mixture more crumbly. Crumbled feta may replace Parmesan, but it is saltier and softer; reduce the added salt to ¼ teaspoon and add a tablespoon of panko if the mixture seems loose. Taste and adjust the seasoning before shaping.
Make smaller patties: Shape the mixture into eight smaller patties for sliders or a snack plate. They cook faster, so start checking the centers after about four minutes per side and still use a thermometer to confirm 160°F (71°C). Avoid making them extremely thin, as they can dry out and be harder to turn cleanly.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking in a covered airtight container. They keep for 3 to 4 days in the refrigerator. Store the patties separately from the buns, lettuce, tomato, and sauce so the bread does not become soggy and the toppings stay fresh. If stacking patties, place a piece of parchment between them to make them easier to separate.
For longer storage, freeze cooked, cooled patties in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers. For best texture, use within 2 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a lid, turning occasionally so the center warms before the outside becomes too dark.
Reheat one or two patties in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. You can also use a 350°F (175°C) oven for about 10 to 15 minutes, adding extra time if reheating from frozen. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Why are my zucchini burgers falling apart?
The most common cause is moisture left in the zucchini, followed by patties that are too thin or turned before their first side has browned. Squeeze the grated zucchini firmly, let the shaped burgers chill for 15 minutes, and wait until the underside feels set before flipping. If the uncooked mixture still slumps, add panko a tablespoon at a time.
Can I make the mixture ahead of time?
For the best texture, shape the patties and refrigerate them covered for up to 24 hours, then cook them when you are ready. You can also mix the ingredients several hours ahead, but the zucchini may release more water as it sits. If that happens, stir in a little extra panko before shaping and chilling the patties.
Can I bake zucchini burgers instead of frying them?
Yes. Put the patties on a parchment-lined baking sheet, brush or spray both sides lightly with oil, and bake at 425°F (220°C), turning once, until browned and cooked through. Allow roughly 20 to 25 minutes, but rely on appearance and a thermometer rather than time alone: the egg-containing centers must reach 160°F (71°C). Baked patties will usually have less crisp, evenly browned surfaces than pan-fried ones.
Can I make this recipe without egg?
You can replace the egg with a flax mixture made by stirring 1 tablespoon (7 g) ground flaxseed with 3 tablespoons (45 ml) water and letting it thicken for about 5 minutes. The patties may be a little more delicate, so mash the beans well, squeeze the zucchini thoroughly, and chill the shaped patties. Check that the flax mixture binds the ingredients before shaping; add panko gradually if needed.
Are these burgers vegan?
As written, they are vegetarian but not vegan because they contain egg and Parmesan, and the optional yogurt sauce may contain dairy. For a vegan version, use the flax binder described above, replace the Parmesan with 2 tablespoons (10 g) nutritional yeast or a finely grated vegan cheese, and choose a plant-based sauce and buns. Since binders vary, add breadcrumbs until the mixture holds its shape without becoming dry.
Can I cook the patties from frozen?
Yes, though they brown more evenly if thawed overnight in the refrigerator. To cook from frozen, use a covered skillet over low to medium-low heat with a little oil, turning every few minutes so the outside does not overbrown while the center warms. Check the middle with a thermometer and continue until it reaches 165°F (74°C) when reheating a previously cooked frozen patty.
Related
- Substitution for Honey in a Recipe: Best Swaps
- Substitution for Evaporated Milk in Baking
- Impossible Lemon Bars Recipe with a Tangy Filling
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).