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Irresistible Zucchini Mushroom Burgers

by Elenor Craig
Irresistible Zucchini Mushroom Burgers

This Irresistible Zucchini Mushroom Burgers is a veggie burger recipe that came into my mind just in time for meatless Fridays. I personally love meatless Fridays. It gives my digestive system a break from all the hard work of breaking down heavy meats. My friend, on the other hand, isn’t too big of a fan of any dishes that don’t include some kind of meat entrée. She is a carnivore reincarnated. I swear, lol.

Anyhow, having a few days out of the week that don’t include meat is a good way to keep a healthy and balanced diet and maintain a good weight. I prefer to have a couple of days out of the week where I don’t eat meat, but starting at one day is better than nothing. So, that’s when I decided to make Zucchini Mushroom Burgers.

Meatless Fridays are also a good way to be friendly to your wallet since meat is so expensive. Vegetables, whole grain pasta, rice, and quinoa are some great staples to always have in your pantry on hand for quick and easy meatless dishes like this Zucchini Mushroom Burgers.

Irresistible Zucchini Mushroom Burgers

Irresistible Zucchini Mushroom Burgers

Elenor CraigElenor Craig
Thinking of another veggie burger recipe that is easy and affordable? Try these Zucchini Mushroom Burgers for Meatless Fridays!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 86 kcal


  • 10 medium mushroom
  • 1 medium zucchini
  • 4 medium sun-dried tomatoes
  • ½ cup carrots shredded
  • 2 cloves garlic
  • ½ stalk green onion
  • 2 tablespoons ground flax seed
  • ½ cup quick oats
  • 1 cup cooked barley
  • 2 tablespoons goat cheese
  • 1-1/2 teaspoons dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • teaspoon sweet chili pepper
  • teaspoon cumin
  • 2 tablespoons parmesan cheese
  • 1 bunch fresh parsley


  • Grate zucchini into a colander, season with a little sea salt and place a bowl over the top of the zucchini with something heavy sitting in the bowl. Set the zucchini aside while you cook the barley. Placing a bowl with something heavy over the top will help release some of the excess liquid in the zucchini.
  • Cook barley according to the directions on the package, drain, and rinse under cool water, just to cool it down a little, then pour 1 cup of the cooked barley into a food processor.
  • Clean the mushrooms and toss them into the food processor, along with all the rest of the ingredients except for the zucchini.
  • Before you add the zucchini, place it in your hands and squeeze out as much liquid as you can, then put it in the food processor along with all the rest of the ingredients.
  • Process everything for 1-2 minutes until the mixture is smooth.
  • In a large skillet, heat up 2 tablespoons of coconut oil on medium-high heat. Fill a size 16 scoop with the mixture and place it into the heated pan. Pat down the mixture using the back of the scoop so that you form a nice round burger, you may need to lightly wet the back of the scoop, so the mixture doesn’t stick to it.
  • Cook the burger for 2 minutes, flip over using a spatula and cook for another two minutes till both sides are browned and have a nice crust. Placed onto a plate lined with a paper towel.
  • Now you can dress your burger buns. I like to use a whole wheat-thin burger bun with a little baby kale instead of lettuce. It has more nutritional benefits, a few cherry tomatoes, a teaspoon of crumbled goat cheese, and a tablespoon of Greek yogurt mixed with ⅛ teaspoon of sweet chili pepper to spread onto the bun.


Calories: 86kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 130mgPotassium: 279mgFiber: 3gSugar: 1gVitamin A: 2070IUVitamin C: 16mgCalcium: 56mgIron: 3mg
Have you tried this recipe?Let us know what you think!

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