Mini grass fed burgers with shredded zucchini toped with tomatoes and a lemon, garlicky olive oil dressing.
Paleo and low carb, yum!
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Mini burgers and zucchini salad
Serves: 4
Ingredients
- 1 lb. grass fed ground beef
- 1/2 cup onions, chopped
- 3 cloves garlic , finally chopped
- parsley, chopped to taste
- 1/2 teaspoon taco seasoning
- 1/2 teaspoon mexican seasoning
- 1 teaspoon dried oregano
- salt, to taste
- 1 zucchini
- 1 tomato
Dressing
- 1/2 lemon
- 1/2 cup olive oil
- 1 garlic clove
- 1 teaspoon red pepper flakes
To see the brands I use, click each ingredient above.
Instructions
- Combine the ground beef, onions, 2 chopped garlic cloves, parsley, oregano, taco and Mexican seasoning (I used this brand) and salt in a bowl and mix all ingredients well. Fry in pan (I use cats iron) with olive oil.
- shred the zucchini and sprinkle with tomatoes.
- For the dressing combine about the of olive oil with the juice from 1/2 a lemon, 1 clove of finely chopped garlic and red paper flakes and mix well.
Calories: 518kcal; Carbohydrates: 6g; Protein: 22g; Fat: 45g; Saturated Fat: 10g; Potassium: 592mg; Fiber: 1g; Sugar: 3g
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