As written the ingredients are a good base allowing you to be as creative as your palate would prefer.
My tweaks: I used 5 cups of shredded zucchini. Mixed it in a bowl with a bit of kosher salt then poured it into a colander to drain for an hour. In a food processor I put about 12 baby carrots, 2 cloves of garlic, 1 small red onion, an assortment of 8 luncheon size red, yellow and orange peppers. I pulsed the veggies several times and then put those into a tea towel to squeeze out excess moisture and put the veggies in a mixing bowl. Then I squeezed the excess water from the zucchini in the same way and added it to the veggies.
To the bowl I added Italian bread crumbs and instant potato flakes, Italian seasoning, a bit of black pepper and paprika. I added about 1 cup of fiesta mix shredded cheese and 1/2 cup of fresh shredded asiago cheese and finally 3 beaten eggs. Mixed it all well and placed the bowl in the fridge to chill for about an hour.
I lined 2 half sheet pans with parchment and sprayed with olive oil Pam. I formed the mix into burger size patties, covered one side with a mix of panko and grated Parmesan and placed the panko side down on the tray. I patted the panko mix on the top side of each of the 13 burgers and then sprayed each with the olive oil Pam.
These baked in a 375 degree oven for about 40 minutes flipping 1/2 way through.
The family loved them with sour cream. There were 3 of us and only 4 of the 13 burger size patties were left after dinner.
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As written the ingredients are a good base allowing you to be as creative as your palate would...