Name: Mini Zucchini Avocado Burgers Recipe [Paleo, Keto, AIP]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large zucchini, chopped into 1/2-inch (1 cm) thick slices (around 14-16 slices); 1/2 lb (225 g) ground beef; 1/4 avocado, cut into small slices; 2 Tablespoons (30 ml) olive or avocado oil for greasing baking tray; 2 teaspoons (10 g) salt; 1 Tablespoon Paleo mayo (optional – omit for AIP); 1 Tablespoon mustard (optional – omit for AIP)

Ingredients

1 large zucchini, chopped into 1/2-inch (1 cm) thick slices (around 14–16 slices)
1/2 lb (225 g) ground beef
1/4 avocado, cut into small slices
2 Tablespoons (30 ml) olive or avocado oil for greasing baking tray
2 teaspoons (10 g) salt
1 Tablespoon Paleo mayo (optional – omit for AIP)
1 Tablespoon mustard (optional – omit for AIP)

Instructions

Preheat oven to 400F (200C).
Grease a baking tray with olive or avocado oil and sprinkle 1 teaspoon of salt across it.
Place the zucchini slices on the baking tray.
Form small balls from the ground beef and press into patties – around 7 or 8 patties – and place on the baking tray.
Place baking tray into oven and bake for 15 minutes. Alternatively, instead of baking them, you can grill the zucchini and beef patties or pan-fry them in some olive or avocado oil.
Meanwhile, slice the avocado into small thin slices.
Put the mini burgers together using the zucchini slices as buns – add a slice of avocado to each burger and top with condiments like Paleo mayo and mustard.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 370
Sugar: 4 g
Fat: 30 g
Carbohydrates: 9 g
Fiber: 6 g
Protein: 23 g