Zucchini Burger

Luv eats like a champ. Liver? Loves it. Squid? Bring it. Fresh clams? She picks them out herself at the co-op. Spinach? It’s her “most favoritest” vegetable. Still, there are a few foods that Luv wrinkles her nose or raises an eyebrow at and usually blame falls on the texture. Like avocado.

And then, there’s zucchini. Depending on how it is made she will either love it or leave it. And therein lies the challenge for yours truly.

*blink*

She will nibble on zucchini noodles with some initial complaint, depending on her mood. She still eats what is in front of her, but she is sure to let me know what she thinks of zucchini. BUT I have found two fail-proof ways to get her to eat zuchinni. The first being in scones {I’m still ironing out kinks in that recipe – AIP baking is a royal pain in my arse by the way}. The second and easiest by far is in a Zucchini Burger.

Luv will list her three “most favoritest” burgers {not that we have so many burger types?} and they are as follows:

Liver bacon burgers, plain burgers, and zucchini burgers.

The funny thing is, this recipe is almost too simple. With just a couple ingredients and basic burger preparation, I almost feel like the “my daughter loathes zucchini” back story overshadows the recipe itself. But, hey, it’s my blog. Ha!

Zucchini Burger | Enjoying this Journey...

Notes:

* I’ve also used this mixture for meatballs.
* If your kids normally turn their nose up at zucchini, be sneaky like a ninja in the night. Hide the zucchini.
* That also means you may want to peel it if you’re worried they’ll question the green specks. 😉

Without further adieu…the Zucchini Burger!

Zucchini Burger | Enjoying this Journey...

4.0 from 2 reviews
Zucchini Burger
Author: 
Recipe type: Burger
Cuisine: Paleo, AIP paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Zucchini Burger lets you sneak some zucchini onto the kids' plate and they'll never be the wiser! Unless they help you make dinner...
Ingredients
  • 1 medium organic zucchini, ends removed {peel if you prefer, you'll notice I don't} and grated
  • 1 lb grass-fed and -finished ground beef
  • 1 tsp sea salt of choice
Instructions
  1. In a medium bowl, gently mix together the zucchini and ground beef. Do not overwork or the burgers may be tough.
  2. Divide your burger mixture into quarters {eighths if making sliders}. Form each section into patties about one-inch thick. Make an indentation in the top center each patty.
  3. Heat a cast iron grill pan over medium-high heat with your fat of choice {or use your grill, heated to medium-high}.
  4. Season each patty with salt before placing in the hot pan and let cook for 3-4 minutes.
  5. Flip and finish cooking to your liking. Grass-fed beef is naturally leaner and cooks quicker.
  6. Serve immediately with a salad and some yuca fries.
 

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Zucchini Burger | Enjoying this Journey...
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  12 comments for “Zucchini Burger

  1. Natalie
    March 20, 2015 at 10:34pm

    They look great and super easy – I’m trying them tonight. I make an AIP meat loaf from Mickey Trescotts recipe book and my family have no idea just how many vegies are hidden in that!

    • March 22, 2015 at 12:25pm

      Thanks, Natalie! It’s always fun to hide veggies. Especially if that means there’s no complaints at the table 😉

  2. Allison
    April 14, 2015 at 3:26pm

    How long do you need to boil these? And how can you keep them together??

    • April 14, 2015 at 3:45pm

      Allison, these aren’t boiled. I cook them in a grill pan. “Heat a cast iron grill pan over medium-high heat with your fat of choice.
      Season each patty with salt before placing in the hot pan and let cook for 3-4 minutes. Flip and finish cooking to your liking.”

      I hope that clears things up!

  3. July 9, 2015 at 4:40pm

    med zucchini is how much grated ??

    • July 11, 2015 at 5:27pm

      About 2/3 cup 🙂

  4. sarah
    October 23, 2015 at 3:25pm

    I just made these on a frying pan but just a tip to dry the zucchini before mixing it in the beef. My first few burgers fell apart then I added an egg, still fell apart then I oiled each side of the burger before I fried it and that helped.

    • October 24, 2015 at 10:59am

      I haven’t had this problem, but that’s a good tip for others. Thanks! 🙂

  5. Charlie
    March 3, 2016 at 9:01am

    Do you have any suggestions for meals that will make leftovers? Trying to find meals on a budget can sometimes be difficult. My wife has an autoimmune disease that mimics all autoimmune diseases and I have fatty liver disease. We both work, she’s in school, so trying to cook every night is sometimes impossible.

    • March 3, 2016 at 9:37am

      Hi, Charlie! It sounds like you and your wife might benefit from batch cooking (spending a few hours on the weekend prepping and making a large amount of food for the week) – or at the least doubling up. So roasting twice the amount of veggies or roasting two chickens at a time instead of one. Those will keep well in the fridge and roll over into many meals. There are several AIP batch cooking resources available. One being Mickey Trescott’s AIP Batch Cook program, a step by step guide for batch cooking on the AIP which includes video guides, a seven-day meal plan, and outlines how to cook a week’s worth of food in two two-hour sessions. I personally don’t meal plan and don’t typically spend an entire afternoon batch cooking, but I do double up with roasted veggies and chickens (or cook a big cut of meat, or a double batch of meatballs or burger patties, like these zucchini burgers), and always a big pot of soup to roll over as leftovers. Every week I make at least one batch of bone broth in my pressure cooker, too. That lasts us the week, unless someone is fighting a cold then I need two batches. This flexible “plan” is what works best for my schedule and it allows me time out of the kitchen to get work done, and it still allows for time with my family. I hope that helps! Wishing you and your wife good health. 🙂

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