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    Preparation Time
    25 Mins
    Spice Level  

Pineapple Zucchini Burgers with Rosemary Potatoesby Cook Gourmet

Rs. 448 Serves 2

Traditional burgers are made with beef, but in our gourmet, vegetarian version, we are using cooked, zucchini slices in lieu of meat patties. Pineapple slices give a citrus taste to the burgers and rosemary potatoes add a punch to the whole recipe.

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Rs. 448Serves 2

NUTRITIONAmount Per Serving

    • Calories375


    Non Stick Pan
    Frying Pan

INGREDIENTSPortion for 2

    2 cups Zucchini
    1/4 Cup Onion
    1/2 Cup Flour
    2 tbsp Corn Flour
    4 tbsp Bread Crumbs
    1/2 Cup Parmesan Cheese
    1/2 Cup Mozzarella Cheese
    2 tbsp Olive Oil
    4 Burger Buns
    4 Onion Slices
    4 Pineapple Slices
    4 Cherry Tomatoes
    2 tbsp Dijon Mustard
    2 tbsp Mayonnaise
    4 Lettuce Leaves
    200 gms Boiled Potatoes
    Potato Flour Mixture
    4 tbsp Vegetable Oil
    2 Lemons

    Cook Gourmet

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      Make Corn Flour Mixture In a small bowl combine corn flour with 2 tbsp (30 ml) of water into a smooth mixture. We will this use to make mixture for zucchini patties.


      Make Mixture for Zucchini Patties In a large bowl combine zucchini, onions, flour, bread crumbs, mozzarella, parmesan cheese and corn flour mixture. Mix well with hands. Divide the mixture into 4 equal parts, and shape them into 4 round shaped patties.


      Cook Zucchini Patties Heat olive oil over medium-high heat and place zucchini patties. Cook them for 4 minutes each side (8 minutes in total). Outer crust of the patties would become golden brown and cooked through. Switch off heat and keep them aside.


      Fry Potato Wedges While patties cook, mix boiled potatoes & potato flour mixture in a bowl. In a small frying pan heat oil until it?s hot. Add potato wedges and fry them until they are golden brown. Strain them on a tissue paper and keep aside.


      Warm Burger Buns Slit each burger bun in the middle. In the same non-stick pan used for cooking patties, warm burger buns for 1-2 minutes so that the crust becomes light brown.


      Assemble Burger & Serve On the bottom half of the burger apply mayonnaise, followed by lettuce leaf, zucchini patty, pineapple slice, onion slice (lower burger half -> zucchini patty-> pineapple slice -> onion slice). Squeeze lemon juice on top, add salt & pepper to taste. Apply dijon mustard on inside of top half of the burger. Close the burger with cherry tomato on top.

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