Zucchini Wheat Germ Burgers

"Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This book is geared towards new cooks or non-cooks."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
4 burgers




  • In a large mixing bowl, beat the eggs.
  • Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste.
  • Shape into 4 patties, 3/4-inch thick.
  • In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
  • Flip, and cook other side until golden, too, about 3 minutes more.
  • Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.

Questions & Replies

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  1. Roxygirl in Colorado
    Neat recipe. These turned out very nicely, and held their shape, too. I always enjoy new recipes for veggie burgers. Thanks for posting- Roxygirl
  2. Mel608
    FANtAStic!! SO good! I ate it as a patty on it's own with a side of roast potatoes and salad.... i have to say it again, SO GOOD! I did alter it just a bit, as in double the mushrooms and onions, doubled the cheese by adding 1/2 cup cheddar (used hot pepper monty jack too for the extra kick!) :) :) :)
  3. Sharon123
    I really enjoyed this recipe!!! I halved it and used a little more than half the zucchini. I also used mozzarella cheese. Love it and served with Flo's Hot Dog Relish and jarred roasted red peppers. Thanks for a winner!
  4. bluemoon downunder
    This recipe contains so many of my favourite ingredients, was SO easy to make and was seriously delicious! I used tasty cheese and couldn't resist adding a clove of garlic to the onion when I minced it and I added one more herb (sage) to two of my favourites (rosemary and thyme) which were already in the recipe; this was primarily because I have a grinder with a rosemary and sage blend and I've acquired a real taste this blend. A useful tip for anyone who has difficulty in keeping patties and burgers together is to use egg rings. I have some specifically for use in non-stick pans. Do oil them. I generally find myself removing the ring in the process of turning the burgers but by that stage the mixture has adhered so well so that the burger stays together. It's also easier than shaping mixture that's a bit loose: you just spoon it into the ring. I made sure that we left a little - 'twas only a morsel! - to try cold. Equally delicious, so I'm certainly going to making these - and probably sometimes making a double portion into a small loaf - for use in take-to-work sandwiches. On this occasion, we enjoyed these in crispy ciabatta rolls with baby spinach leaves and the suggested roasted pepper. YUM! Thanks so much for sharing another super recipe, Kate! Made for Newest Zaar Tag.


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