Zucchini Burgers

Zucchini Burgers are the vegetarian patty that does not pretend to be a beef burger and is better for it. Shredded zucchini and sharp cheddar bind with eggs and a handful of cracker crumbs into something that lands somewhere between fritter, latke, and patty.

Wheat germ is the surprise component. A third of a cup adds nutty depth and a slight chew you never get from breadcrumbs alone, plus it boosts the fiber. Skip it and the patties are fine. Use it and they have backbone.

Squeeze the zucchini hard before mixing. Wet zucchini turns the batter into a soup that will not hold a patty shape on the skillet.

Drop by tablespoonfuls and resist the urge to flatten too much. A slightly mounded patty cooks through to a creamy center while the outside crisps up gold.

Eight minutes per side on medium heat is the sweet spot. Faster and the cheese stays raw at the center; slower and the outside scorches bitter-brown.

Pro Tips

• Let the mixture rest five minutes before cooking. The cracker crumbs and wheat germ absorb moisture, so the patties hold together better in the pan.
• Use sharp cheddar, not mild. The sharper the cheese, the more it punches through the zucchini’s mild flavor.
• Cook in batches and keep finished patties warm on a sheet pan in a 200°F (95°C) oven. Crowding the skillet drops the heat and steams the patties soft.
• Serve on toasted buns with garlic aioli, or skip the bun and stack on a salad with a yogurt-dill drizzle.

Variations

• Stir in two tablespoons of fresh dill or chopped parsley for a Greek lean. Crumble feta in place of half the cheddar.
• Add a pinch of cayenne and a teaspoon of cumin for a southwestern version, served with avocado and salsa.
• Bake at 400°F (200°C) on a parchment-lined sheet pan for 20 minutes, flipping once, for an oven-baked, lower-oil option.