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Mini beef and zucchini burgers with guacamole
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
"Zucchini-infused mini burgers sneak in veggies for picky eaters and help with portion control. - Louise Keats"
Ingredients:
  • 4.60 gm olive oil
  • 1/2 brown onion, finely chopped
  • 2 slices wholemeal bread, crusts removed, chopped
  • 41.20 gm light milk
  • 250g minced beef
  • 125.00 ml zucchini, finely grated, excess moisture squeezed out
  • 1.25 gm ground paprika
  • 18.20 gm olive oil, extra
  • 40g low-fat cheddar, thinly sliced
  • 8 mini wholemeal or seeded bread rolls, halved, toasted
  • Baby spinach leaves, to serve
  • 1 ripe avocado, halved
  • 1/2 tomato, finely diced
  • 20.00 ml chives, finely chopped
  • 21.00 gm lemon juice
Instructions:
  • In a large bowl, mash the avocado with a fork. Add tomato, chives, and lemon juice. Cover and refrigerate.
  • In a heated frying pan with oil over medium heat, sauté the onion for 5 minutes until softened. Allow it to cool. Let the bread and milk soak in a bowl for 1 minute. Combine the soaked bread with the cooked onion, beef, zucchini, and paprika by hand. Form the mixture into 8 patties.
  • Heat a generous amount of oil in a frying pan over medium heat. Sear the patties in batches for 2-3 minutes on each side or until fully cooked. For faster cooking, partially cover the pan while cooking.
  • Preheat the grill to high heat, then place cheese on the patties and grill until melted, about 1 minute.
  • Place a bed of fresh baby spinach on the bottom of each roll, followed by the savory patties, a dollop of creamy guacamole, and finish with the top halves of the rolls.

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