Zucchini Burgers with Lemon Herb Yogurt Sauce

You can never have too many main course recipes, so give Zucchini Burgers with Lemon Herb Yogurt Sauce a try. One serving contains 1198 calories, 73g of protein, and 53g of fat. This lacto ovo vegetarian recipe serves 1 and costs $7.02 per serving. It is brought to you by Foodista. Head to the store and pick up arugula lettuce leaf, hamburger bun, olive oil, and a few other things to make it today. 2 people were glad they tried this recipe. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 90%. Try Turkey and Herb Burgers With Yogurt Lemon Dressing, Turkey Zucchini Burgers with Yogurt-Sumac Sauce, and Beet Burgers with Lemon Dill Yogurt Sauce for similar recipes.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1/2 cup bread crumbs

1/2 cup Diced cheddar cheese

1 cup Combination of Fresh herbs such as dill, chives, parsley (or a combination of your favorite herbs), finely chopped

2 eggs, lightly beaten

1 cup plain Greek togurt

1 hamburger bun

Juice of half a lemon

1 arugula lettuce leaf

1 tablespoon olive oil

1 small Onion, chopped

1/3cup Wheat germ

2 zucchini

Equipment:

mixing bowl

frying pan

Cooking instruction summary:

  1. In a medium mixing bowl, mix zucchini, cheese, eggs, onion, bread crumbs and wheat germ together. Melt 1 tablespoon of olive oil into a non-stick skillet over medium-high heat. Make one patty and add it the skillet. Brown each side about 8 minutes.
  2. Meanwhile, in a small bowl mix together the yogurt, chopped herbs and lemon juice.
  3. Place zucchini patty in between the hamburger buns, top with lettuce and the herbed yogurt.

 

Step by step:


1. In a medium mixing bowl, mix zucchini, cheese, eggs, onion, bread crumbs and wheat germ together. Melt 1 tablespoon of olive oil into a non-stick skillet over medium-high heat. Make one patty and add it the skillet. Brown each side about 8 minutes.Meanwhile, in a small bowl mix together the yogurt, chopped herbs and lemon juice.

2. Place zucchini patty in between the hamburger buns, top with lettuce and the herbed yogurt.


Nutrition Information:

Quickview
1198 Calories
72g Protein
52g Total Fat
114g Carbs
88% Health Score
Limit These
Calories
1198k
60%

Fat
52g
81%

  Saturated Fat
17g
111%

Carbohydrates
114g
38%

  Sugar
27g
30%

Cholesterol
393mg
131%

Sodium
1248mg
54%

Get Enough Of These
Protein
72g
145%

Manganese
7mg
367%

Selenium
119µg
171%

Vitamin C
131mg
160%

Vitamin A
7241IU
145%

Phosphorus
1369mg
137%

Vitamin B2
2mg
136%

Vitamin B1
1mg
123%

Folate
466µg
117%

Calcium
1033mg
103%

Vitamin B6
1mg
88%

Zinc
11mg
80%

Iron
13mg
74%

Potassium
2496mg
71%

Magnesium
280mg
70%

Fiber
14g
59%

Vitamin B3
11mg
56%

Vitamin B12
3µg
51%

Copper
0.91mg
46%

Vitamin B5
4mg
45%

Vitamin K
32µg
31%

Vitamin E
4mg
28%

Vitamin D
2µg
14%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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