Sunday, August 3, 2014
Black Angus Veggie Burgers!
I added some seasoned salt and a little pepper, as well...
...and I have no pictures to show of the final product because they were so fantastic that we snarfed them down in record time! Absolutely the best cheeseburgers I've ever made! I think that the zucchini helped soak up some of the grease from the burgers and while you couldn't taste the zucchini at all and we didn't really notice a difference in the texture, there was just something better about these burgers. I would HIGHLY recommend them. In fact, I'm going to freeze some shredded zucchini when more get ready-- some in 2 cup freezer portions, and some in 1/2 cup freezer portions for this very recipe!
And about those brownies:
In a smaller bowl, combine:
1/2 c. vegetable oil
1 1/2 c. sugar
2 tsp. vanilla extract
In a larger bowl, whisk together:
2 c. flour
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
Using a mixer, add wet and dry ingredients. This will be almost powdery. Fold in 2 cups of shredded zucchini, you may add a tablespoon of water if you need a little more binding. My zucchini was so moist that I didn't need to add water.
Spread into a greased 9 x 13 baking pan and bake at 350 for 25-30 minutes. I used a can of chocolate frosting, and these brownies turned out so fudgey and gooey! You can barely taste the zucchini, and if I had a scoop of vanilla ice cream on top, I'd be in heaven! A link to the original recipe, along with a homemade chocolate frosting can be found here.
What are your favorite zucchini recipes?