Zucchini burger

A healthy and vegetarian zucchini burger with beetroot and tomato relish.

  • 40 mins cooking
  • Serves 2
  • Print


Zucchini burger
  • 2 zucchini (240g), grated coarsely
  • 1/3 cup (35g) packaged breadcrumbs
  • 1 tablespoon finely grated parmesan cheese
  • 1 green onion, sliced thinly
  • 1 egg white, beaten lightly
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • cooking-oil spray
  • 1 brown onion (200g), sliced thinly
  • 4 green oak leaf lettuce leaves
  • 1 fresh beetroot (100g), peeled, grated coarsely
  • 2 tablespoon tomato relish
  • 2 hamburger buns (180g), split, toasted


Zucchini burger
  • 1
    Place zucchini in strainer; squeeze excess water from zucchini. Combine zucchini, breadcrumbs, cheese, green onion, egg white and parsley in medium bowl; season. Shape mixture into two patties.
  • 2
    Spray medium frying pan with cooking oil; cook brown onion, stirring, about 10 minutes or until browned lightly. Remove from pan.
  • 3
    Cook patties in same pan until browned both sides and heated through.
  • 4
    Sandwich lettuce, patties, onion, beetroot and relish between bun halves.


Use disposable gloves when handling beetroot to stop it staining your hands. If taking to work, pack patties, vegies, bun and relish separately; reheat the patties in a microwave oven on high (100%) for about 1½ minutes before assembling.

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