Mini Hamburgers

Ingredients

1 cup zucchini, ends trimmed and coarsely chopped

¼ cup onion, peeled and coarsely chopped

1 pound ground beef

1 TBSP chives (optional)

salt and black pepper to taste

oil for greasing

124 grams zucchini, ends trimmed and coarsely chopped

40 grams onion, peeled and coarsely chopped

440 grams ground beef

1 TBSP (15 ml) chives (optional)

salt and black pepper to taste

oil for greasing

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Blend the zucchini and onion in a small hand blender until smooth.
Set aside for 30 minutes and then drain off any excess water from the mixture.
Next, add in the ground beef, chives, and salt and pepper to taste.
Work the zucchini/onion into the beef until it is evenly distributed.
With wet hands, form the beef mixture into 1-inch (2.5-cm) balls and press to flatten.
You can bake them in an oven at 350°F (180°C or gas mark 4) for 30-40 minutes on a greased baking tray (flipping over halfway through), or alternatively, fry them in batches on the stovetop on medium heat until cooked through on both sides.

Nutritional Info

Storage

Notes

These mini hamburgers are a great finger food for casual gatherings. You can wrap them in SCD crepes or eat them on a flatbread with some SCD fries. You will also feel good that they have zucchini worked into them to lighten the texture of the beef.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe