Zucchini Burgers with Roasted Garlic Tzatziki
- 3 pounds zucchini, sliced into 1/2-inch-thick rounds
- 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
- Extra-virgin olive oil
- Kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne
- 2 garlic cloves, minced
- 4 cups panko
- 1/2 cup chopped parsley
- Potato rolls, kale leaves, sliced tomato and Roasted Garlic and Sumac Tzatziki, for serving
- 1 head of garlic
- 1/4 cup extra-virgin olive oil
- 1 European cucumber
- Kosher salt
- 3 cups full-fat Greek yogurt
- 2 tablespoons chopped dill
- 1 1/2 tablespoons sumac
- 1 tablespoon red wine vinegar
- 1/2 teaspoon garlic powder
HOW TO MAKE THIS RECIPE
- Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature.
- In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently.
- Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour.
- On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini burgers on the rolls and serve with the toppings.
- Preheat the oven to 425°. Cut 1 inch off the top of the garlic. Drizzle with 1 teaspoon of the olive oil and wrap in foil. Roast for 45 minutes, until tender. Let cool. Squeeze out the cloves and mash until smooth.
- Peel the cucumber and grate it on the smallest holes of a box grater. Squeeze out all of the liquid. In a small bowl, mix the cucumber with 1 teaspoon of salt and let stand for 10 minutes. Squeeze out all of the liquid again. Combine the garlic and cucumber in a bowl. Add the remaining olive oil as well as all of the remaining ingredients, season with salt and mix well. Refrigerate the tzatziki for at least 1 hour before serving.