Based in Sydney, Australia, Foundry is a blog by Rebecca Thao. Her posts explore modern architecture through photos and quotes by influential architects, engineers, and artists.

Hidden Zucchini Beef Burgers

Hidden Zucchini Beef Burgers

As you know I have a few fussy eaters in my house and it isn't easy to get them to eat their veges.  So of course I am always thinking up new ways of getting those veges into their meals.Everyone in my house loves 'Burger Night" and we have had many burger nights over the years.  I have been hiding zucchini in the burger patties for as long as I can remember.  At first I kept it a secret, too scared that the burgers would be placed on the reject list.  But now they know and don't seem to mind as they all know that my burgers are The Bomb!Below is my recipe for making Hidden Zucchini Beef Burgers, they are so quick and easy to make.  You could also double the batch and freeze the patties for another time.Ingredients:

  • 1 Zucchini cut into 3-4cm pieces
  • 1/2 bunch of parsley chopped
  • 1/2 bunch of chives chopped
  • 500g lean beef mince
  • 1 egg
  • 2 Tbspn Worcestershire Sauce
  • 2 Tbspn Panko bread crumbs
  • salt and pepper to taste
  • 6 Hamburger bread rolls cut open
  • olive oil spray
  • 1 tomato sliced
  • 6 slices of Colby cheese (or your favourite cheese)
  • 2 handfuls of spinach leaves
  • your choice of sauce
  • 1 red onion sliced
  • 1 Tbspn of olive oil
  • 1 Tbspn of caramelised balsamic vinegar

 Method

  1. Place the zucchini in a food processor and process until the zucchini is chopped finely.  If using a Supercook or Thermomix process 5 seconds on speed 5, repeat if needed)
  2. In a mixing bowl add the blitzed zucchini, mince meat, egg, chives, parsley, Worcestershire sauce, Panko crumbs and salt and pepper to taste
  3. Mix the ingredients by hand until they are all mixed through.
  4. Divide the mixture into 6 portions and roll each piece into a ball.  Place onto a flat dinner plate.
  5. Heat up your sandwich press or grill if you don't have a sandwich press.
  6. Add the sliced red onion, olive oil and caramelised balsamic to a non stick fry pan and fry on low until the onion is soft. Set aside for the burgers.
  7. Spray olive oil on the inside halves of the burger buns and place face down in the sandwich press, lower the press so that it is resting above the bun but not flattening it. Cook until slightly browned.  If using a grill place the inside of the bun facing up to the grill and toast until slightly browned.
  8. Using the same non stick pan that you used for the onions (no need to clean it) place the hamburger patties in the pan and flatten down to the thickness that you like.  You may have to cook them in two or three batches depending on the size of  your fry pan. Cook on both sides until they are cooked to your liking.
  9. Once the buns are cooked place them onto each individual plate and add the spinach leaves, tomato and cheese (in this order) to the bottom half of the bun.  Then add the cooked meat patty, caramelised onion, the sauce of your choice and the top half of the bun.
  10. Your burger is now complete.
  11. Serve on it's own or with home made wedges.

Enjoy! 

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