I have a soft spot for burgers. Like nachos, I think they are a “junk food” with a bad name. I particularly like making non traditional burgers. Add to that my Wisconsin origins, and it’s not surprising that these little numbers are one of my favorite burgers to whip up and have on hand.
I have actually been working on this recipe for two years. I wanted a juicy burger, but it had to retain its shape. I wanted a hint of sweetness to the burger so it could go on a breakfast sandwich or platter, but not too sweet. There are three keys to this recipe:
1- Shredding the apple and zucchini
2-Squeezing the moisture out of the shredded apple and zucchini
3- Using dried onion instead of fresh
These not only make it an easy prep, but give you a juicy burger that holds its own on a grill.
With this recipe, I highly recommend looking for the leanest pork you can find. The apple and zucchini will keep it from getting dry.
These are great little guys to keep in the fridge for a quick protein at breakfast, lunch, or dinner. That’s why when I make them, I make such a big recipe.
So my confession with this recipe is that I really had a hard time making these look sexy.
Granted my food styling nowadays is with children running around and my stomach rumbling so I usually have only about 2 minutes. And I don’t even bother with my camera, this is all I-phone baby.
With this return to blogging, I may need to go back to my Plate to Pixel book. Rather than rely on my pictures, how about you just make it yourself?
And I PROMISE I will work on my food photography!
Have a wonderful week! Happy cooking!
What are you cooking this week?