What’s on the menu? Blue Cheese Zucchini Burgers! But don’t let the name fool you as these burgers are plenty beefy. I know zucchini sounds like an odd thing to add to a hamburger but adding zucchini to the mix not only helps make the burgers more moist but you can use leaner beef as well to make them healthier. Oh, and your kids won’t even know that you are helping them eat their veggies! Of course, the most important thing is how do they taste. Well, once you bite into one of these beauties you will find them both rich and hearty and, to make them reach the over-the-top mark, pile on toppings of grilled onions and crisp bacon. I served mine with coleslaw and grilled corn on the cob but for a Memorial Day BBQ to remember serve them on a toasted whole wheat bun with all the trimmings!
Blue Cheese Zucchini Burgers
- ½ lb.or about 1-1/2 cups zucchini, peeled & shredded
- 1 lb. extra lean ground beef
- ¼ cup red onion, chopped
- 1-2 jalapenos, chopped
- 2 teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 2-4 oz. blue cheese, crumbled
- Salt & pepper to taste
- Whole wheat buns
- Garnishes: Grilled onions, bacon, lettuce and tomato (optional)
Shred zucchini and place between paper towels and squeeze out excess moisture.
Place all ingredients other than buns and garnishes in a bowl and mix with your hand. Form into 4-6 hamburgers. Place in refrigerator for 2-4 hours to firm so they hold their shape during cooking.
Preheat grill. If grilling onions, slice in thick slices, spray grill with nonstick cooking spray, sprinkle rings with a little olive oil and cook alongside hamburgers. Cook hamburgers for 5-7 minutes per side. If you are topping with additional cheese slices, place slices on top of the burgers in the last minute or two and wait until melted. Serve on whole wheat buns topped with grilled onions, lettuce and tomato.
May everyone have a wonderful Memorial Day and remember those that fought for the freedoms we enjoy!