Turkish Zucchini Burgers with Greek Yogurt Harissa Sauce

Turkish Zucchini Burgers with Greek Yogurt Harissa Sauce are an easy, meatless burger perfect for dinner!

Soooooo…..

What are we supposed to do now?

The Olympics have bid adieu until 2020. What am I going to watch for the next two years? GOT? Wait. Isn’t that coming out in 2019? DOH.

I think there needs to be an Olympic support group that helps you wean off this stuff. For the past two weeks, I’ve laughed, cried, cheered, and even questioned some athletes like um, Russia. Guys, doping during the Olympics when you’re already under the microscope. WTF?

Anyway, can we talk about my favorite Olympic moments for a hawt second? First, Jessie Diggins won the first gold medal for the U.S. women’s nordic team. Um, she’s an effing badass. I think I screamed at the TV during the entire race. Second, definitely the US women’s hockey team. GOLD baby after 20 years. And lastly, listening to Tara Lipinski and Johnny Weir. I want to be their BBF.

Alright, moving right along, I promise no more Olympic talk for at least two years. So, let’s talk about today’s delicious, amazing recipe these Turkish Zucchini Burgers with Greek Yogurt Harissa Sauce. I am slowly getting spring fever. With March first on Thursday, it’s only getting worse.

So, I am channeling a bit of spring today in these burgers. I can’t wait for fresh produce especially from our garden. Anyway, these burgers are super simple to make. Roasted veggies combined with panko, aleppo peppers, and parsley. Grilled to perfection and topped with a Greek yogurt harissa sauce.

These burgers are worthy of a gold medal.

Sorry.

Turkish Zucchini Burgers with Greek Yogurt Harissa Sauce

Ingredients:

  • for the zucchini burgers: 
  • 3 lbs fresh zucchini, sliced into 1/2-inch thick rounds
  • 3 lbs yellow squash, sliced into 1/2-inch thick rounds
  • 1/4 cup, olive oil
  • 1 tbsp ground alepppo peppers
  • 1 tsp ground paprika
  • 2 garlic cloves, roughly chopped
  • 4 cups panko
  • 1/2 cup chopped parsley
  • Lettuce, for garnish
  • Tomato slices, for garnish
  • 8 brioche buns
  • salt and pepper to taste
  • for the greek yogurt harissa sauce:
  • 2 cups plain greek yogurt
  • 3 tbsp harissa
  • 1 tsp granulated sugar
  • 2 tbsp chopped fresh parsley
  • salt and pepper to taste

Directions:

  1. for the zucchini burgers: 
  2. Preheat an oven to 425 degrees. Spray two baking sheets with non-stick cooking spray.
  3. In a large bowl, combine zucchini, yellow squash, 3 tbsp olive oil, salt and pepper. Divide the zucchini and squash between the two baking sheets, making sure they lay evenly. Roast the veggies until golden brown about 45 minutes, tossing halfway. Remove the veggies from the oven and let them cool for a few minutes.
  4. Next, add aleppo peppers, paprika, garlic, and cooled veggies to a large food processor. Pulse until well combined. Transfer the veggie mixture to a large bowl and fold in the panko and parsley.
  5. Next, shape the burgers into eight,  4-inch, 1-inch thick patties. Place the burgers on a plate and put them in the fridge to set for at least an hour.
  6. Once the burgers have set, pre-heat a skillet to medium-high heat and add remaining 1 tbsp olive oil. Place two to three burgers into the skillet and saute until golden brown; about five minutes. Remove burgers from the skillet and repeat process (adding more oil to the skillet) until all the burgers have been cooked.
  7. To assemble: place lettuce on a bottom bun followed by a tomato slice, zucchini burger, and a dollop of the Greek yogurt harissa sauce. Top with top bun and enjoy!
  8. for the greek yogurt harissa sauce:
  9. In a small bowl combine all the ingredients. Set aside until ready to use.
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