Week 48, Recipe 4: Perfect Hamburger and Zucchini Fritters

NOTES

• Recipe (for hamburger) modified from from Annie's Eats, originally from Williams Sonoma
• The Zucchini Fritters (recipe below the hamburgers) are SOOO delicious and perfect for the too-large zucchini that was hiding under the leaves. We serve them with warmed marinara dipping sauce or ranch but they're good as is too!

INGREDIENTS - Hamburger

• 1 lb. ground hamburger
• 1 medium onion, chopped fine
• 1 large garlic clove, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 or 2 dashes of Worcestershire sauce
• 4 hamburger buns, split
• Sliced tomato, sliced onion, avocado, lettuce, pickle cheese, ketchup, mustard, mayo, etc. for serving

DIRECTIONS
1. Heat grill to medium.
2. In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick. Press a circular indention into the middle of each burger so the edges are thicker than the middle - the patty with plump in the middle during cooking.
3. Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
4. During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with desired toppings.

INGREDIENTS - Zucchini Fritters

• 1 large zucchini, cut into 1/2-inch rounds
• 2 large eggs
• 1/2 c. flour
• 1/2-3/4 c. panko bread crumbs
• 1/4 c. Parmesan cheese
• 1-2 tbsp of fresh herbs of choice (basil, oregano, thyme) or 1-2 tsp dried Italian seasoning or just salt and pepper, 1 tsp each
• Canola or vegetable oil for frying

DIRECTIONS
1. Find 3 shallow bowls.
2. In one bowl, beat the 2 eggs with 1 tbsp water.
3. In another bowl, add the flour.
4. In the 3rd bowl, add the breadcrumbs, fresh herbs or dried Italian seasoning and 1 tsp salt and 1 tsp pepper.
5. Heat a large skillet to medium high heat and add a thin layer of oil over bottom of pan.
6. Dip zucchini sliced in flour, shaking off excess, then egg, then breadcrumbs. Fry until golden brown on one side then flip and fry on opposite side. Remove and place on a paper towel-lined plate. Sprinkle (while hot) with extra salt if desired. Serve with warmed marinara sauce, Ranch, or just eat plain!