Friday, August 19, 2011

Summer Squash Burger

Making burgers at home is economical, simple and – well, an all-around great idea. Burgers, whether they are vegetarian or not, are extremely versatile – I love the endless possibilities of toppings, fillings, cheeses and condiments.

With all that being said, you can imagine how excited I was when the folks at Dalyn Miller Public Relations contacted me about reviewing The Best Vegetarian Burgers on the Planet cookbook. Why did they even bother asking?

I’ve had this book in my possession for a few months now, so I was ecstatic when I found myself with some time last night to finally try one of the innovative recipes from the book. Priced at $19.99, The Best Veggie Burgers on the Planet is chocked full of creative burger (and sauce/condiment) recipes, including a Jalapeno Cornbread Burger, Fire-Roasted Red Pepper Burger, and Deli-Style No-Tuna Melts. In the spirit of the season, I decided to make their Summer Squash Burger, which sounded light and satisfying. I only changed a few things from the original recipe, and my revisions are marked below.

Summer Squash Burger
Yields: 4 burgers
-1 cup shredded yellow zucchini
-1 cup shredded green zucchini
-2 cups all-purpose flour
-6 ounces plain soy or other non-dairy yogurt (I used 5.3 ounces of Oikos Greek Yogurt)
-1/4 cup canola oil, plus more for frying (I used olive oil)
-1/4 cup soy or other non-dairy milk (I used Lactaid)
-1/4 tsp. paprika (I used chili powder, and also added cumin)
-Salt and pepper
-Oil, for frying

1.) In a mixing bowl, combine the zucchinis, flour, yogurt, 1/4 cup oil, milk chili powder, cumin, and salt and pepper, mashing it together with your hands until you get a nice uniform mixture.
2.) Form into 4 patties. Line a plate with paper towels.
3.) Preheat 1/4 inch oil in a frying pan over medium-high heat. The oil is ready when a piece of dough dropped into it sizzles immediately. Carefully add the patties, and fry for 3 to 4 minutes per side, until golden and crispy. 

4.) Transfer to the plate to absorb the excess oil.

The end result was a moist, fresh-tasting burger that – when served with a simple side salad - was perfectly light (yet filling) after my post-work workout. Next time, though, I will definitely add some more spices, as the flavor fell a little flat. The greek yogurt was a welcome change from the original recipe, however, as it added an extra punch of flavor that otherwise would have been lacking.

Are you a burger person? What are your favorite burger toppings/condiments? 

Disclaimer: I received this cookbook for free from Dalyn Miller Public Relations. Despite their generosity, the opinions expressed in this post are honest and 100 percent my own. 


  1. Ooh... this sounds similar to the squash fritters I made. What a great recipe! I'm curious about those no-tuna melts...

  2. Oh yum. I'm addicted to all things squash and I know I would love these!!