A few months back I had seen a few different recipes for squash croquettes and decided to take that idea and make squash and zucchini burgers. As always when making meatless burger patties, I was worried that they would fall apart and these seemed especially precarious. Luckily they stayed together for me in the pan and they came out great! As you know, I LOVE goat cheese (see Buffalo Fried Goat Cheese and Spinach and Goat Cheese Quiche) so I made an herb goat cheese to go on the burgers and topped them with some fresh arugula and a slice of tomato. The goat cheese was a great addition and though they may have been a bit messy to eat, were a huge hit!
Makes 4 large patties
- 2 zucchini, shredded
- 1 yellow squash, diced
- 1 clove garlic, minced
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko bread crumbs
- 1/2 cup flour
- 1 egg
- 3/4 cup cornmeal
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- oil for frying
2. In a large bowl combine the zucchini, squash, cheese, breadcrumbs, garlic, flour and egg. Mix until well combined. If the mixture still seems too wet, add a little extra flour and/or breadcrumbs.
3. Let the mixture rest for a few minutes before dividing into four equal parts and forming into patties.
4. In a separate bowl or on a plate, combine the corn meal, cayenne pepper and salt. Carefully coat each patty with the corn meal mixture.
5. Heat oil in a deep sided skillet and fry each patty for a few minutes per side, until golden brown. Serve with the herb goat cheese (recipe below), arugula and tomato, or any of your favorite condiments!
Herb Goat Cheese
- 4oz log of plain goat cheese (room temperature)
- 1 TBSP Greek yogurt
- 2 TBSP fresh parsley, minced
- 2 TBSP fresh cilantro, minced
- 1 TBSP fresh chives, minced
- S&P to taste
2. In a small bowl combine all ingredients and combine well with a fork. The Greek yogurt gives the goat cheese even more of a tang but feel free to leave it out.