Made with zucchini and feta, this Greek-inspired burger can be wrapped in lettuce or topped with a salad (recipe included below). To cut back on carbs even more, swap out the red pepper or tomatoes for lower-carb veggies.
Nutrition (per serving):
Calories: 369, Protein: 27 grams, Fat: 23 grams, Carbs: 13 grams, Sugar: 6 grams
Recipe and photo by Abbie Gellman, M.S., R.D., C.D.N., New York City-based chef and owner of Culinary Nutrition Cuisine
Makes 5 servings
- For the burgers:
- 1 small zucchini, grated
- 1 lb ground beef
- ¼ cup whole wheat breadcrumbs
- 1 clove garlic, minced
- ¼ cup red onion, minced
- 1 egg, beaten
- ¼ cup feta cheese
- 1 Tbsp. fresh oregano or 1 teaspoon dried oregano
- 1 tsp. kosher salt
- ¼ tsp. ground black pepper
- Olive oil spray
- For the salad:
- 1 Tbsp. red wine vinegar
- 1 Tbsp. extra-virgin olive oil
- Pinch of kosher salt
- Pinch of ground black pepper
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, sliced thin
- 1/4 cup kalamata olives, halved
- 1 red bell pepper, diced
- 1 Tbsp. feta cheese
How to make it
In a large bowl, combine zucchini, beef, breadcrumbs, garlic, onion, egg, feta, oregano, salt, and pepper. Mix well and make 5 equal patties.
To grill indoors: Heat a large nonstick grill pan or skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to medium. Cook on one side about 4-5 minutes, then flip. Cook about 4-5 minutes.
To grill outdoors: Cook the burgers on medium heat about 5 minutes on each side.
In a medium bowl whisk the vinegar, oil, salt, and pepper. Add the remaining salad ingredients and mix.
To serve, place the burger on a dish and top with 1 cup of salad.