Zucchini and Pickle Burgers







A recipe from the cuisine, allowed in a diet.

Don’t you just like the sight of a burger filled to the brim with all sorts of goodies? We do, too. From a pair of decadent tasty burgers, the mayo and ketchup should not be absent. Also, the juicy sour pickles, the ever-delicious crispy bacon, and the refreshing veggies. You can enhance the zucchini by cooking it in butter, first. You can prebake your buns for a crispier effect.

Nutritional Chart

Calories: 529 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 24 g
  • 31 g
  • 40 g

Ingredients Needed for Zucchini and Pickle Burgers

2 teaspoons of vegetable oil
2 burger patties
1 tablespoon butter
¼ medium zucchini, sliced
3 fresh chilis
2 burger buns, halved and baked
2 teaspoons of mayonnaise
2 ounces of arugula
2 crispy bacon slices
1 ounce parmesan, cut into flakes
2 teaspoons of ketchup
1 small pickle, lengthwise sliced
1 onion slice
2 tomato slices

How to Make Zucchini and Pickle Burgers

  1. Heat the vegetable oil in a skillet over medium heat. Add the burger patties and fry them for 10 minutes on both sides, or until browned. Set aside.
  2. Melt the butter in a skillet over low heat and add the zucchini slices. Season with salt and pepper and toss the chilis into the skillet, too. Fry on both sides until softened. Set aside.
  3. For the first hamburger, spread 1 teaspoon of mayonnaise on its lower half, then add 1 ounce of arugula, 1 patty, zucchini slices, 1 bacon strip, and the parmesan. Top with the ketchup-spread upper half of the bun.
  4. For the second hamburger, spread 1 teaspoon of ketchup on its lower half, then add 1 ounce of arugula, 1 patty, the sliced pickle, the onion slice, tomato slices, and the last bacon strip. Top with the mayo-spread upper half of the bun.

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