This recipe for beef burgers with oregano and added zucchini is quick and easy to make. The burgers are full of flavour and are budget-friendly. They can be cooked on a barbecue, under a grill or pan-fried.
Adding zucchini to the burger mixture is a great way of getting an extra serve of vegetables into your diet. They are especially good if you’re trying to hide veggies from fussy little vegetable-avoiders! The burgers don’t taste of zucchini, it keeps them moist and juicy.
The cooked patties are great for lunches and are good to eat either hot or cold. Add some salad and healthy fat for a perfect meal.
You can use another grated vegetable such as carrot or sweet potato, or a combination of your favourites. The recipe also works well with beef and pork mince or lamb mince. Fresh oregano can be used in place of the dried version. A clove or two of grated or minced garlic can also be added.
Beef and Zucchini Burgers
- 500 g (1.1 lb) beef mince
- 1 onion finely chopped
- 1 medium zucchini finely grated and excess moisture squeezed out
- 1 egg beaten
- 2 tsp dried oregano
- 2 tbsp fresh parsley chopped
- 2 tbsp tomato paste
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- olive or coconut oil for frying
- Combine all ingredients in a large mixing bowl. Mix well until well incorporated, using your hands makes the task easier.
- Divide mixture into 8 even-sized sections. Roll each portion into a ball then form into a patty.
- Heat 2 teaspoons of coconut or olive oil in a large frying pan until moderately hot.
- Cook over medium heat for 6 – 7 minutes on each side. Leave to rest for a couple of minutes then serve.
You can find more tips to help stretch your budget here.