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    Courgette & cheese burgers

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    Courgette & cheese burgers

    • Preparation time: 25
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 33 minutes to 35 minutes 35 minutes

    Makes: 8


    200g fresh breadcrumbs
    2 medium Waitrose British
    Blacktail Eggs, beaten
    2 cloves garlic, crushed
    300g peas, blanched
    2 x 25g packs fresh basil
    125g pack soft goat's cheese
    60g Parmigiano Reggiano, grated
    Grated zest 2 lemons
    4 large courgettes, thinly sliced with a peeler
    Olive oil, for brushing
    To serve, toasted buns, tomato, fresh mayonnaise, sliced red onion 


    1. In a food processor, place the breadcrumbs with the eggs, garlic, peas, basil and both cheeses, then pulse to a coarse paste. Spoon this mixture into a bowl, add the lemon zest and season well.

    2. Arrange the courgette strips into 8 star shapes on a board. Place a spoonful of the cheese mixture in the centre of each and fold the courgettes over the top to form a parcel. Refrigerate the patties for at least 30 minutes, preferably longer if you have time.

    3. Preheat the griddle or light the barbecue to medium heat, and heat a frying pan, if you wish. Brush each pattie with a little oil and place on the griddle or frying pan on the barbecue. Cook for 4-5 minutes on each side, turning gently once, flattening a little after each turn, or until char-marked and cooked in the middle. As they cook they will soften.

    4. Serve the burgers in toasted soft buns with tomato slices, fresh mayonnaise and a little sliced red onion. 

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