Grilled "Meatloaf" Burgers & Zucchini Cheddar Patties

This evening I made burgers for dinner.  I used 1 pound of ground sirloin and added a few tablespoons of ketchup, mustard, chopped fresh parsley, black pepper and a heaping 1/2 cup of shredded sharp white cheddar cheese. Using my hands, I mixed everything together thoroughly and then shaped a large patty for hubby.  Then, to the rest of the mixture, I mixed in about 1/2 cup diced Vidalia onion and formed the rest of the patties.  While hubby grilled the burgers, I made Zucchini Cheddar Patties (recipe below).  It is very similar to making pancakes.  If you find the batter is too wet or runny, just add additional grated Parmesan or almond flour to soak it up. The consistency will vary depending on how well you wring out your shredded zucchini, and is easily remedied by adding additional dry ingredients (you want the batter to be thick). The meal was delicious. The added shredded sharp cheddar cheese, Vidalia onion, fresh parsley, ketchup and mustard, made the burgers extremely flavorful and moist . They tasted like mini grilled meatloaves.  The zucchini patties are easy to make and very similar to making pancakes; the first round don't usually turn out as pretty as the next round. The trick is to make sure your batter is thick enough and that you keep them fairly small so they are easier to flip over.  Since I used sharp white cheddar in the burgers, I also used it in the Zucchini Cheddar Patties, too.  It was a simple, delicious meal and it was great to be able to grill again after all the rain we've had this summer. I snapped a couple photos for you to see below. Enjoy!

Zucchini Cheddar Patties

Ingredients

2 cups of zucchini, grated and squeezed dry
1/2 cup of sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese (extra, as needed)
2 eggs, beaten
3/4 cup almond flour
2 sliced green onions

1/2 teaspoon baking powder

1/2 teaspoon freshly ground black pepper, or to taste

Dash of cayenne pepper (optional)
Coconut oil or olive oil (enough to coat non-stick skillet)

  

In a medium bowl, add the zucchini, cheeses, green onions or onion powder, baking powder, almond and coconut flours, eggs, pepper and optional cayenne; mix well.  If mixture is too wet, add a little more almond flour or grated Parmesan to the mixture,  

In a large non-stick skillet, heat a few tablespoons of oil until hot (adding, as needed).  Drop heaping tablespoons of the zucchini mixture into the skillet, pressing lightly; cook on both sides until golden brown (similar to making pancakes).  Remove to plate lined with a paper towel to absorb any excess oil.  Serve immediately or keep warm on a parchment paper lined cookie sheet in a 325 degree F oven up to 30 minutes or so.  If desired, season with salt.  

Note: If you find your batter is too wet, add additional almond flour or grated Parmesan cheese to thicken.