Zucchini Burgers

Yeah, these are not veggie burgs oh no, these are true burgers with an added twist, zucchini. Easy, tasty and a variation on your standard burger. See the bottom of this post for the Moroccan dressing we put on these burgers.

Zucchini Burgers

3lbs. of Ground Chuck
1 Large Zucchini, grated (looking for about 1 1/2 cups more or less)
1 Tbsp. Soy Sauce
1 1/2 Tbsp. Paprika
1 Tbsp. Dried Egg Whites (if you don't have use two small or one large egg white)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Parsley
1 tsp. Black Pepper
1 tsp. Red Pepper

Alright, put all this into a big bowl and mix well with your hands. Once everything is well incorporated, patty out the burgers -- don't be skimpy now, this should only make 5-6 burgers. Put your burgers onto a sheet of wax paper, wax paper onto a cookie sheet, cover with plastic wrap and put them into the freezer for about 20-30 min. Now, this is not to free them, just to make them a bit more solid so they don't fall apart when they hit the grill.

Grill 'em up about 5-7 minutes a side, unless you've got a butcher that grinds your meat for you, you'll want to make sure that you've cooked them pretty well. But, because of the zucchini, they'll stay good and moist. Mmm, burgers.

Charmoula (Spicy Moroccan Herb Sauce)

1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
3 cloves garlic minced
1 tsp coarse salt (kosher or sea)
1 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp hot pepper flakes
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
3 Tbs water

Combine the parsley, cilantro, and garlic in a food processor and finely chop. Add the salt, spices, lemon juice, oil, and water and process to a coarse purée running the machine in short bursts. Correct the seasoning adding salt and/or lemon juice. Tastes best served within a few hours of making. Makes 1 cup enough to serve four.