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FRIED ZUCCHINI BURGER With GARLIC CHIPOTLE MAYONNAISE And BLACK PEPPER BACON - "SOUTHWESTERN STYLE"

My FRIED ZUCCHINI BURGER With GARLIC CHIPOTLE MAYONNAISE And BLACK PEPPER BACON - "SOUTHWESTERN STYLE" was made for my Father and Sister who live in Oklahoma. Ever time we get together, my Dad and Sister ask me to make my famous burger. It all started one day from my sister's Oklahoma garden who was growing zucchinis. She had many many many zucchinis and not enough recipes. She even gave them away to the neighbors and still had abundant crop of zucchinis. What to do with the vigorous grower of the garden ? That's when I took over and came up with the idea to fry the zucchini and place it on a burger as a topping. But I needed a zappy condiment to satisfy the local Okies. By adding ground chipotle chilis to mayonnaise was just the thing to satisfy the Wild Wild West in them. Hold the ham fat ! I think I created a hometown "American Burger!" One bite of my FRIED ZUCCHINI BURGER With GARLIC CHIPOTLE MAYONNAISE And BLACK PEPPER BACON - "SOUTHWESTERN STYLE" and you will be singing Country Music, driving a pick-up truck and wearing a big old Cowboy hat. Yew ha !! And you thought Oklahoma was only known for their oil wells !!! Not any more it could be burgers too !

Ingredients 

Ingredients:

Garlic Chipotle Mayonnaise:

2 large garlic cloves, chopped
2 tsp Dijon mustard
1 ½ T freshly squeezed lemon juice
1 tsp ground chipotle chilis
1 cup Mayonnaise

Zucchini Patties:

3 cups zucchini, shredded, using a box grater
1 large carrot, peeled and grated
3 scallions, chopped
1 tsp grated lemon rind
2 T flour
1 egg, beaten
¼ tsp kosher salt
1/8 tsp fresh ground pepper
¼ cup olive oil

12 slices thick cut black pepper bacon

Burgers:

2 lbs ground chuck
2 tsp kosher salt
½ tsp fresh ground pepper

Olive oil, for brushing the grill rack and buns

6 slices of Havarti cheese

6 Potatoe buns, split

Instructions 

Directions:

Preheat your gas grill to high

To make the Garlic Chipotle Mayonnaise, combine the chopped garlic, mustard, lemon juice, chipotle, and mayonnaise in a medium bowl. Stir together until smooth. Cover and set aside in a refrigerator.

To make the Zucchini Patties, combine the shredded zucchini, grated carrot, scallions, lemon rind, flour, beaten egg, salt, and pepper in a bowl. Place a cast iron skillet on the grill and heat 2 tablespoons of the olive oil until good and hot. Then drop 2 mounds of the zucchini mix into the hot oil in the skillet and flatten each mound a bit. Cook the zucchini patties 4 to 6 minutes on each side, drain on paper towels and repeat with the remaining oil and zucchini mix until it makes 6 patties, total. Set to the side and let cool to room temperature.

To cook the bacon, Place the bacon in preheated cast iron skillet. Cook the bacon until crisp about 7 minutes a side. Remove the bacon and drain on a paper towels. Set the bacon to the side and let cool to room temperature.

To prepare the Burgers, combine gently the chuck, salt and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Brush the grill rack with olive oil. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the Havarti cheese slices on the burgers during the last 2 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the Fried Zucchini Burger, slather the top and bottom buns with the Garlic Chipotle Mayonnaise. Place the burger on the bottom bun and add the Fried Zucchini patty and 2 bacon slices on top of each burger. Add the bun top with wooden skewers and serve.

Makes 6 burgers.