Greek Hamburger with Feta and Roasted Zucchini Salad
5.5g
Net Carbs
25.5g
Protein
33.8g
Fat
2.8g
Fiber
434
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 8 ounces Ground Beef (85% Lean / 15% Fat)
- 1 ounce Feta Cheese
- 1 large Young Green Onion
- 1/2 teaspoon Salt
- 1/2 teaspoon Lemon Zest
- 4 large leaf (15g) Butterhead Lettuce (Includes Boston and Bibb types), Raw
- 1 ounce Baby Spinach
- 1/4 ounce Dill
- 1/4 teaspoon Oregano
- 2 teaspoon(s) Lemon juice, fresh
- 1/2 teaspoon Black Pepper
- 1 medium Zucchini
- 2 tablespoons Olive Oil
- 1 italian Tomato
Directions:
- Finely chop the green onion and place in a large bowl. Roughly chop the baby spinach and add to the bowl with the green onion. Remove enough dill leaves from their stems to yield 1 teaspoon of roughly chopped dill and add to the bowl. Add the crumbled feta cheese, ¼ teaspoon each of salt and pepper and the dried oregano. Mix until all ingredients are well combined.
- Pat dry the ground beef with paper towels and add to the bowl with the spinach mixture, mixing to combine. Form the ground beef mixture into two patties. Heat a large sauté pan over medium-high heat and when hot, add the burger patties and cook for 5 to 6 minutes per side until cooked through.
- Cut the zucchini into ¼-inch diced pieces. While the burgers are cooking, heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the zucchini and sauté for 1 to 2 minutes to soften and get slightly browned. Season with the lemon zest and juice and ¼ teaspoon each of salt and pepper. Stir to combine.
- Slice the tomato into ¼-inch sliced rounds. Place the burgers between two slices of bibb lettuce and top with the sliced tomatoes. Place a burger on each plate and arrange the sautéed zucchini next to the burgers. Enjoy!
