Roasted Zucchini Burgers with Garlic Whipped Feta
Roasted Zucchini Burgers with Garlic Whipped Feta might be a good recipe to expand your side dish repertoire. For $2.82 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 450 calories, 14g of protein, and 28g of fat each. This recipe is typical of American cuisine. This recipe from Half Baked Harvest has 794 fans. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up whole garlic, feta cheese, olive oil, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. Similar recipes are Roasted Garlic Whipped Feta Crostini, Mediterranean Burgers with Whipped Feta, and Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce.
Servings: 6
Preparation duration: 75 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups cooked quinoa
6 ounces feta cheese
1/4 cup fresh basil
2 tablespoons fresh dill, chopped
4 hamburger buns, toasted
kosher salt + pepper
zest from 1/2 a lemon
lettuce, tomatoes and or sliced avocado, for serving
2 tablespoons olive oil
olive oil, for drizzling
1/2 teaspoon pepper
1/4 cup plain greek yogurt
2 teaspoons smoked paprika
4 cloves garlic, left whole (1 clove for the burger and 3 for the whipped feta)
3 medium yellow summer squash, cut into 2 inch chunks
3 medium zucchini, cut into 2 inch chunks
1/2 teaspoon cayenne pepper, more or less to your taste
Equipment:
baking sheet
oven
frying pan
food processor
bowl
Cooking instruction summary:
InstructionsPreheat the oven to 425 degrees F.On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 25-35 minutes or until the squash is softened and golden all over. Turn the squash around halfway throughout cooking.Remove from the oven and allow the squash to cook. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta. Add the roasted squash + one of the garlic cloves to a food processor and pulse until smooth. Then add the squash puree to a bowl along with the paprika, cayenne, quinoa and basil. Stir well to combine.Line a baking sheet with parchment. Pat the zucchini mixture into 6 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.Heat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. Note: these burgers are delicate, be careful when flipping.To serve, spread the bottom of each warmed bun with whipped feta (see recipe below). Top with a zucchini burger, sliced avocado, tomato and other toppings. Add your top bun. EAT!!Whipped FetaIn a food processor, combine the feta, greek yogurt, olive oil and the reserved 3 cloves of roasted garlic from above. Puree until completely smooth and creamy, scrapping down the sides if needed, about 5 minutes. Add the pepper, dill and lemon zest. Pulse to combine. Serve with the burgers.
Step by step:
1. Preheat the oven to 425 degrees F.On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic.
2. Drizzle with olive oil, salt + pepper and toss well to coat.
3. Place in the oven and roast for 25-35 minutes or until the squash is softened and golden all over. Turn the squash around halfway throughout cooking.
4. Remove from the oven and allow the squash to cook.
5. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta.
6. Add the roasted squash + one of the garlic cloves to a food processor and pulse until smooth. Then add the squash puree to a bowl along with the paprika, cayenne, quinoa and basil. Stir well to combine.Line a baking sheet with parchment. Pat the zucchini mixture into 6 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.
7. Heat a large skillet over medium-high heat.
8. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. Note: these burgers are delicate, be careful when flipping.To serve, spread the bottom of each warmed bun with whipped feta (see recipe below). Top with a zucchini burger, sliced avocado, tomato and other toppings.
9. Add your top bun. EAT!!Whipped Feta
10. In a food processor, combine the feta, greek yogurt, olive oil and the reserved 3 cloves of roasted garlic from above. Puree until completely smooth and creamy, scrapping down the sides if needed, about 5 minutes.
11. Add the pepper, dill and lemon zest. Pulse to combine.
12. Serve with the burgers.
Nutrition Information:
covered percent of daily need
