These taste so good and actually look like regular ground beef burgers. The cheese adds a nice flavor and by only adding ½ cup, you won’t have to worry about the added calories. If you are near Lancaster, Ontario, the cheese is specially selected from Glengarry Fine Cheese and I have it on good authority that it is made with so much love. Serve on a bed of spinach or mixed greens tossed with your favorite salad dressing. I added mine on top of my Superfood Salad. Click here for recipe
1 medium zucchini, shredded (see note* below)
2 medium carrots, shredded (approximately 1 cup)
1 small beet, shredded
3 green onions, chopped
Handful of cilantro, chopped (you can also use parsley)
2 tablespoons breadcrumbs (or almond meal for a gluten free option)
2 eggs, gently whisked
½ cup shredded Nevis cheese (or cheese of choice)
Sea salt and pepper, to taste
Coconut oil or extra-virgin olive oil, for frying
*Note: Place shredded zucchini in strainer and press firmly to release as much water as you can. This will make the burgers firmer and easier to manage.
In a large mixing bowl, mix together all of the ingredients until it is thoroughly blended.
Using your hands, or 1 cup measuring cup, form patties into 4 large burgers. They should be no more than an inch thick. If you have extra mixture, make more patties. Mixture varies depending on size of veggies used.
Place patties on a plate and refrigerate for 25 minutes. This will keep them together while you fry them. You can prepare the salad while you do this.
Heat a large skillet over medium-high heat. Add oil, enough to cover the entire skillet and arrange patties in hot skillet. Cook on each side for approximately 3 minutes.