Juicy Cheddar Cheeseburgers with Crispy Tempura Zucchini Fries

Get ready for a burger night like no other! These juicy cheddar cheeseburgers are piled high with fresh tomato slices and slathered with a creamy, garlicky special sauce, all tucked into soft toasted potato buns. But the real star? The crispy zucchini fries-coated in a light tempura batter and panko, then shallow-fried to golden perfection. They’re the ultimate sidekick to your burger, especially when dipped in that same irresistible sauce.

This recipe swaps traditional fries for a veggie-packed alternative that’s just as crunchy and satisfying. The tempura batter gives the zucchini a delicate, airy crunch, while the panko adds extra crispiness. Whether you’re cooking for a crowd or just treating yourself, these cheeseburgers with zucchini fries are sure to become a new favorite. Let’s get cooking!

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim the zucchini, halve it lengthwise, then halve crosswise. Slice each piece into spears (like fries-you should get four spears per piece). Slice the tomato into ¼-inch-thick rounds.
2. In a medium bowl, whisk together the tempura batter mix, half of the fry seasoning, ¼ cup water (½ cup for 4 servings), a pinch of salt (we used ¾ tsp; 1½ tsp for 4) and pepper. Tip: If the mixture seems too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter-like consistency.
3. In a shallow dish, combine the panko, salt and pepper. Add the zucchini spears to the bowl with the tempura batter and stir to coat. Gently press each coated spear (shaking off excess batter) into the seasoned panko to coat on all sides.
4. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles when added, use tongs to add the coated zucchini. Don’t overcrowd the pan-work in batches. Cook until golden brown and crisp, 2-3 minutes per side. If the spears brown too quickly, reduce the heat to medium. Using a slotted spoon, transfer to a paper-towel-lined plate and season with salt and pepper.
5. While the zucchini fries cook, combine the ground beef, remaining fry seasoning, a big pinch of salt and pepper in a large bowl. Form into two patties (four for 4 servings), each slightly wider than a burger bun. Heat a drizzle of oil in a second large pan over medium heat. Add the patties and cook until browned and cooked to your desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with a slice of cheddar cheese and cover the pan until the cheese melts.
6. While the burgers cook, halve and toast the potato buns. In a small bowl, combine the ketchup, mayonnaise, garlic powder, a pinch of salt and pepper to make the special sauce.
7. Divide the buns between plates. Spread a thin layer of special sauce on the cut sides of the top buns. Fill the buns with the patties and tomato slices. Serve with the zucchini fries and remaining special sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Absolutely! While mild cheddar is classic, you can swap it for American, provolone or even pepper jack for a spicy kick.

Can I make the zucchini fries in an air fryer?

Yes! Preheat your air fryer to 400°F, lightly spray the coated zucchini spears with oil and cook in a single layer for 10-12 minutes, flipping halfway, until golden and crispy.

How do I store leftovers?

Store leftover burgers and zucchini fries separately in airtight containers in the refrigerator for up to 2 days. Reheat the fries in an oven or air fryer to restore crispiness.