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Roasted Zucchini Burgers with Garlic Whipped Feta | halfbakedharvest.com @hbharvest
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4.22 from 32 votes

Roasted Zucchini Burgers with Garlic Whipped Feta.

Alright, I can't lie, these burgers are a little more work than your typical beef burger, but the flavors are unbeatable. 
Prep Time20 minutes
Cook Time1 hour 30 minutes
Refrigerate1 hour
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: American, Mediterranean
Servings: 10 Burgers
Calories: 455kcal


  • 3 medium zucchini cut into 2 inch chunks
  • 3 medium yellow summer squash cut into 2 inch chunks
  • 4 cloves garlic left whole (1 clove for the burger and 3 for the whipped feta)
  • olive oil for drizzling
  • kosher salt + pepper
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper more or less to your taste
  • 2 cups cooked quinoa
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup fresh basil
  • 4 hamburger buns toasted
  • lettuce tomatoes and or sliced avocado, for serving

Whipped Feta


  • Preheat the oven to 425 degrees F.
  • On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 45-50 minutes or until the squash is softened and golden all over, making sure most of the moisture has been cooked out of the squash. Turn the squash around halfway throughout cooking.
  • Remove from the oven and allow the squash to cool. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta. Add the roasted squash + one of the garlic cloves to a food processor along with the paprika, cayenne, quinoa, panko and basil. Pulse to combine. 
  • Line a baking sheet with parchment. Pat the zucchini mixture into 10-12 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.
  • Heat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. Note: these burgers are delicate, be careful when flipping.
  • To serve, spread the bottom of each warmed bun with whipped feta (see recipe below). Top with a zucchini burger, sliced avocado, tomato and other toppings. Add your top bun. EAT!

Whipped Feta

  • In a food processor, combine the feta, greek yogurt, olive oil and the reserved 3 cloves of roasted garlic from above. Puree until completely smooth and creamy, scrapping down the sides if needed, about 5 minutes. Add the pepper, dill and lemon zest. Pulse to combine. If needed, thin with milk. Serve with the burgers.


*Adapted from Food and Wine June 2016 issue. *If you are having trouble frying these I recommend one, either forming them into small, slider size patties for easier flipping OR two, baking then in a 400 degrees oven for 35-45 minutes or until firm and crisp, flipping them halfway through cooking. Allow the patties to sit 5-10 minutes before assembling the burgers.


Calories: 455kcal | Carbohydrates: 29g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 383mg | Potassium: 453mg | Fiber: 3g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 24.1mg | Calcium: 168mg | Iron: 2.3mg