- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
“Adding zucchini to the burger mixture is a great way of hiding greens for fussy eaters! Making the burgers mini reduces the portion size as well as the likelihood of overindulging.” – Louise Keats
Ingredients
- 1 teaspoon olive oil
- 1/2 brown onion, finely chopped
- 2 slices wholemeal bread, crusts removed, chopped
- 2 tablespoons light milk
- 250g minced beef
- 1/2 cup zucchini, finely grated, excess moisture squeezed out
- 1/2 teaspoon ground paprika
- 1 tablespoon olive oil, extra
- 40g low-fat cheddar, thinly sliced
- 8 mini wholemeal or seeded bread rolls, halved, toasted
- Baby spinach leaves, to serve
Guacamole
- 1 ripe avocado, halved
- 1/2 tomato, finely diced
- 1 tablespoon chives, finely chopped
- 1 tablespoon lemon juice
Method
- Step 1For the guacamole, scoop the avocado into a large bowl and mash with a fork. Stir through the tomato, chives and lemon juice. Cover. Place in the fridge.
- Step 2Heat the oil in a frying pan over medium heat. Add the onion. Cook for 5 minutes or until softened, then set aside to cool. Place the bread and milk in a bowl and set aside for 1 minute to soak. Add the cooked onion, beef, zucchini and paprika and use your hands to combine. Shape the mixture into 8 patties.
- Step 3Heat the extra oil in a frying pan over medium heat. Cook the patties, in batches, for 2-3 minutes each side or until cooked through. If needed, partially cover the pan to help the patties cook through more quickly.
- Step 4Preheat grill to high. Place the cheese on the patties. Grill for 1 minute or until the cheese melts.
- Step 5Top the roll bases with baby spinach, patties, guacamole and roll tops.
- Low carb
- Lower gi
Nutrition
2164 kj
Energy
29g
Fat Total
8g
Saturated Fat
8g
Fibre
30g
Protein
31g
Carbs (total)
All nutrition values are per serve
Notes
Cooking tip: The burger mixture is so versatile – shape it into meatballs, then cook them and stir them through pasta sauce for an easy dinner.
Related Video
- Author: Louise Keats
- Image credit: Al Richardson
- Publication: Taste Magazine
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