10.11.12_Zucchini Burgers with Herb Goat Cheese

My friend Steph (finally) moved to DC last week! She and her mom drove a Penske truck all the way from Massachusetts and then her mom stayed in DC for a few days to help her unpack/hang out. I invited them over for dinner on Thursday so I could catch up with Steph and get to know her mom better. Steph is a vegetarian so I knew they'd be up for it!

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!

Zucchini Burgers
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

1. Grate the zucchini and squeeze as much of the water out of it as you can. Toss the grated zucchini and the squash with a tsp of salt in a colander and let it sit for about 20 minutes to draw out even more of the liquid. If there is too much water the patties will not stay together!
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

1. Leave the goat cheese out on the counter for about 30 minutes before making the herb goat cheese so it is easier to mix. 
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.