These juicy burgers are loaded with hidden veggies and served on buns with avocado, tomato, lettuce, and mayonnaise, so you can feel good about burger night.
Ingredients
1poundground beef
2mediumHass avocadospeeled, cored, and sliced
1mediumzucchinifinely grated and drained
1smallcarrotpeeled and finely grated
2cupscremini mushroomsminced
2tablespoonsgrated Parmesan cheese
3tablespoonsyellow onionminced finely
1garlic cloveminced
1teaspoondried oregano
1/8teaspoonsalt
4tablespoonsmayonnaise
4regularhamburger bunsstandard-size hamburger buns or 8 mini-hamburger buns
4pieceslettuce leaves
2mediumyellow heirloom tomatoescored and sliced
Instructions
In a large bowl, mix together the ground beef, zucchini, carrot, mushrooms, Parmesan cheese, onion, garlic, oregano, and salt.
Form the mixture into 4 full patties or 8 kid-size patties. You can choose to grill the patties or freeze them by placing them in an airtight container with parchment between each patty so they don’t stick together.
In a grill pan over medium-high heat, cook the burgers a few at a time, leaving some space in between, until the top of the patty starts to darken in color. Flip and cook for a few minutes longer. Do not press on the patty while it’s cooking or the juices will run out.
Spread 1 tablespoon mayonnaise on each bun.
Assemble the burgers in this order: bun, mayonnaise, lettuce, tomato, burger, avocado, bun. Enjoy!
Notes
To make it more toddler-friendly: Cut a burger into quarters and serve with a dipping sauce like Healthy Tomato Ketchup on page 136 of the Fuss-Free Toddler Cookbook
Make monster burgers! Slice a zucchini lengthwise and place 1 long slice on the burger when you assemble them. Cut 2 small cheese circles and place them next to each other on top of the bun. Cut a black olive in half and place 1 on each piece of cheese to make eyes.