These delicious Greek-inspired courgette burgers with feta are light, healthy and perfect for summer BBQs, weeknight dinners or meal prep lunches. Baked, not fried, they're packed with Mediterranean flavour thanks to mint, parsley and tangy Greek feta.
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A Quick Look At The Recipe
✅ Recipe Name: Greek-Inspired Courgette Burgers
🕒 Ready In: 35 minutes
👪 Serves: 6
🍽 Calories: 207 per burger
🥣 Main Ingredients: Courgette, Feta, Egg, Garlic, Red Onion, Panko Breadcrumbs, Plain Flour, Herbs, Vegetarian Hard Cheese
📖 Dietary Info: Vegetarian, freezer-friendly
👌 Difficulty: Moderately Easy
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Made with grated courgette (zucchini), feta cheese, red onion and fragrant herbs, these Greek-inspired vegetarian burgers are delicious served hot or cold, paired with a minty yogurt dip or homemade hummus.
Love burgers? Try my easy lamb, feta & mint burgers next!
Absolutely delicious!!! And so easy to make. Thank you for posting your recipes, l've tried quite a few, they all seem to work out and really are effortless to put together. I really appreciate your site, thanks! X ⭐️⭐️⭐️⭐️⭐️
- Lesley
Jump to:
- A Quick Look At The Recipe
- ✔️ Why you'll love these Greek-inspired courgette burgers
- 🥘 Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 Instructions
- Tips for Perfect Courgette and Zucchini Burgers
- 🍴 Serving suggestions
- Storage
- ❓ Frequently asked questions
- Troubleshooting Guide
- 😋Related recipes
- Recipe
- 💬 Comments
✔️ Why you'll love these Greek-inspired courgette burgers
- Perfect for using up a glut of courgettes.
- Vegetarian main course rich in veg and protein.
- Freezer-friendly and ideal for meal prep.
- Great served hot or cold in buns or as part of a mezze platter.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Courgettes, grated and excess water squeezed out - the base of the burgers, adding moisture, texture and plenty of vegetables, while squeezing removes excess water so the patties hold together.
Feta cheese, crumbled - brings a creamy texture and salty, tangy flavour that works beautifully with the courgette.
Eggs - act as a binder to help the burgers keep their shape while baking.
Garlic clove, chopped - adds a subtle savoury depth and enhances the overall flavour.
Red onion, finely chopped - provides sweetness, crunch and extra flavour throughout the burgers.
Fresh mint, chopped - adds a fresh, cooling note that gives the burgers a Greek-inspired flavour.
Fresh parsley, chopped - lends freshness and balances the richness of the feta.
Dried oregano - a classic Mediterranean herb that complements the feta and herbs.
Plain flour - helps bind the mixture together and gives structure to the burgers.
Panko breadcrumbs - add lightness and help create a better texture without making the burgers dense.
Vegetarian hard cheese - adds extra savoury flavour and helps the burgers crisp up slightly when baked. You can also use Parmesan.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Make courgette falafels - Instead of shaping the mixture into burgers, roll it into small balls to make around 20 falafel-style bites. Reduce the cooking time slightly and start checking them after 15 minutes in the oven.
- Vegan courgette burgers - Replace the eggs with a flaxseed "egg" (ground flaxseed mixed with boiling water), omit the vegetarian hard cheese and use vegan-style feta. If vegan feta isn't available, capers add a similar salty flavour.
- Gluten-free version - Swap the plain flour for gluten-free plain flour and use gluten-free panko breadcrumbs.
- High-protein option - Add cooked quinoa, lentils or mashed chickpeas to boost plant-based protein and make the burgers more filling.
- Spicy courgette burgers - Add chilli flakes, cayenne pepper or smoked paprika for a subtle heat.
- Herb swaps - Try fresh dill or coriander instead of mint for a slightly different Mediterranean flavour profile.
- Pan-fried option - Although baked is lighter, the burgers can also be shallow-fried in a little olive oil for a crispier exterior.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Coarsely grate the courgette and place it in a clean tea towel. Gather up the sides and squeeze firmly to remove as much excess liquid as possible. Pat dry, then transfer the courgette to a large mixing bowl.
Two: Add all of the other ingredients to the mixing bowl.
Three: Mix everything thoroughly.
Four: Divide the mixture into six equal portions and shape into burger patties.
Five: Preheat the oven to 200°C / 180°C fan / 400°F/ Gas 6. Place the patties on a lined baking tray and bake for 25-30 minutes, turning halfway through, until golden and firm. Alternatively air fry at 190°C/375°F for 12-15 minutes.
Tips for Perfect Courgette and Zucchini Burgers
- Squeeze the courgettes really well - Courgettes hold a lot of water, and removing as much liquid as possible is essential for burgers that hold together and aren't soggy.
- Use a clean tea towel, not kitchen roll - A tea towel absorbs more moisture and makes it easier to wring the courgette dry.
- Chill the mixture if it feels soft - Resting the mixture in the fridge for 10-15 minutes makes shaping easier and helps the patties keep their shape.
- Shape with slightly damp hands - This prevents sticking and helps you form neat, even burgers.
- Turn carefully halfway through cooking - Courgette burgers are delicate, so use a fish slice or wide spatula when flipping.
🍴 Serving suggestions
The courgette burgers are delicious straight from the oven in burger buns, with a cool minty yogurt dip. I serve them with sides like baked carrot fries, roast sweet potato, cheesy chips, air fryer sweet potato fries, or homemade apple coleslaw.
The burgers are also delicious served cold as part of a Greek meze or with halloumi couscous salad for a light lunch.
Storage
Store - The cooked burgers will keep in the fridge for up to three days and are just as delicious cold, making them perfect for a Greek‑style mezze platter.
Freeze - These burgers freeze beautifully, whether cooked or uncooked. If cooking from frozen, simply add an extra 5-10 minutes to the baking or air-frying time.
❓ Frequently asked questions
Yes - simply swap the plain flour for gluten‑free flour and use gluten‑free panko or breadcrumbs to make the burgers suitable for a gluten‑free diet.
Yes - they freeze well cooked or uncooked. When cooking from frozen, just add an extra 5-10 minutes to the baking or air‑fryer cooking time until they're heated through.
Yes - preheat your air fryer to 190°C / 375°F and air fry the patties in a single layer for about 12-15 minutes, turning halfway, until golden and cooked through.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Burgers fall apart | Squeeze out excess water from grated courgette; chill mixture 10-15 minutes before shaping. |
| Burgers stick to tray | Use parchment paper or lightly grease the tray; for air fryer, spray basket with oil. |
| Lacking flavour | Add extra herbs, spices or a pinch of salt; use good-quality feta; serve with dips like tzatziki or hummus. |
😋Related recipes
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Recipe
Courgette Burgers with Feta
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Ingredients
- 3 Medium Courgettes
- 150 g Feta cheese crumbled
- 2 Eggs
- 1 Garlic Clove chopped
- 1 Red Onion chopped finely
- 1 tablespoon Mint chopped
- 2 tablespoon Parsley chopped
- 1 teaspoon Dried Oregano
- 35 g Plain Flour
- 100 g Panko Breadcrumbs
- 2 tablespoon Grated Vegetarian Hard Cheese
- ½ teaspoon Sea Salt
Instructions
- Heat the oven to 220°C (200 °fan/ 425°F/ Gas 7) and line a large baking sheet with baking paper.
- Coarsely grate the courgette and place it in a clean tea towel. Gather up the sides and squeeze firmly to remove as much excess liquid as possible. Pat dry, then transfer the courgette to a large mixing bowl.3 Medium Courgettes
- Add all of the other ingredients and mix well. You might find using your hands easier.150 g Feta cheese, 2 Eggs, 1 Garlic Clove, 1 Red Onion, 1 tablespoon Mint, 2 tablespoon Parsley, 1 teaspoon Dried Oregano, 35 g Plain Flour, 100 g Panko Breadcrumbs, 2 tablespoon Grated Vegetarian Hard Cheese, ½ teaspoon Sea Salt
- Divide the mixture into six equal portions and shape into burger patties and place on the baking sheet.
- Bake in the oven for 25-30 minutes, turning halfway.
Notes
- Remove excess moisture from courgettes - Squeeze grated courgettes thoroughly to prevent soggy burgers.
- Chill mixture before shaping - Resting the mixture for 10-15 minutes helps the patties hold their shape.
- Uniform patty size - Shape burgers to an even thickness for consistent cooking.
- Turn carefully during cooking - Use a wide spatula and turn halfway to prevent breaking.
- Adjust cooking time for frozen burgers - Add 5-10 minutes to baking or air-frying if cooking from frozen.
Lesley says
Absolutely delicious!!! And so easy to make. Thank you for posting your recipes, l’ve tried quite a few, they all seem to work out and really are effortless to put together. I really appreciate your site, thanks! X
louise Gunstone says
These look amazing! Definitely giving them a go as my veggie son sometimes gets served up rather 'unexciting' veggie burgers when we do a BBQ. Thanks