PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: 4 SERVINGS
You will immediately fall deep for this cheesy, garlicky burgers with lemon butter zucchini noodles. Rich and a juicy one-pan meal that you can throw together in no time.
INGREDIENTS
1 1/4 pounds (650g) lean ground beef
5 garlic cloves, minced
1/2 c. chopped fresh parsley, divided
1 tsp crumbled beef bouillon cube
Crushed red chilli pepper flakes, optional
1 tbsp steak seasoning (I used Mc Cormick’s Grill Mates Hamburger)
4 medium zucchini, spiralized or julienned
4 cheese slices (cheddar, mozzarella, provolone)
2 plus 2 tbsp butter
1 tbsp hot sauce (we used Sriracha)
Salt and fresh cracked pepper
1 tsp Italian seasoning
Juice of 1/2 lemon plus lemon slices, for garnish
HOW TO MAKE CHEESY GARLIC BURGERS WITH LEMON BUTTER ZUCCHINI NOODLES
Step 1: Into a medium bowl, add the ground beef. Breaking them as you go.
Step 2: Sprinkle the ground beef with steak seasoning, red chilli pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley.
Step 3: Using a fork or your hands, mix well until the ingredients are just combined.
Step 4: Into 8 even portions, divide the seasoned beef and shape into round patties. Or you can use a ring mould.
Step 5: Top the beef patties with a slice of cheese. To make the “sandwich”, place another beef puck on top.
Step 6: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the beef patties to the skillet. Cook the patties for about 5 to 6 minutes per side on your desired doneness. Baste the beef with a mixture of butter and juices while cooking. When done, transfer the cooked patties to a clean plate and set aside.
Step 7: Melt 2 tbsp butter in the same skillet. Once melted, add in the rest of the garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.
Step 8: Add in the fresh parsley. Stir before tossing in the zucchini noodles for about two to three minutes. Let the juices reduced for another minute in case the zucchini renders too much water.
Step 9: On one side of the skillet, push the zucchini, then add in the beef patties. Reheat for a minute or two.
Step 10: Immediately serve with a slice of lemon. Enjoy!
Notes:
After spiralizing the zucchini, sprinkle with salt and let it sit for a few minutes to take the excess water off. Then, rinse well and thoroughly drain in a colander.
Nutrition Facts:
Energy 1217.6 cal | Fat 97.53 g | Protein 76.77 g | Carbs 8.26 g | Saturated Fat 55.33 g | Polyunsat Fat 4.21 g | Monounsat Fat 29.72 g | Sugar 3.29 g | Cholesterol 442.08 mg | Sodium 884.64 mg | Potassium 1278 mg | Fiber 1.3 g
Ingredients
- 1 1/4 pounds (650g) lean ground beef
- 5 garlic cloves, minced
- 1/2 c. chopped fresh parsley, divided
- 1 tsp crumbled beef bouillon cube
- Crushed red chilli pepper flakes, optional
- 1 tbsp steak seasoning (I used Mc Cormick’s Grill Mates Hamburger)
- 4 medium zucchini, spiralized or julienned
- 4 cheese slices (cheddar, mozzarella, provolone)
- 2 plus 2 tbsp butter
- 1 tbsp hot sauce (we used Sriracha)
- Salt and fresh cracked pepper
- 1 tsp Italian seasoning
- Juice of 1/2 lemon plus lemon slices, for garnish
Instructions
Step 1: Into a medium bowl, add the ground beef. Breaking them as you go.
Step 2: Sprinkle the ground beef with steak seasoning, red chilli pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley.
Step 3: Using a fork or your hands, mix well until the ingredients are just combined.
Step 4: Into 8 even portions, divide the seasoned beef and shape into round patties. Or you can use a ring mould.
Step 5: Top the beef patties with a slice of cheese. To make the “sandwich”, place another beef puck on top.
Step 6: In a large skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the beef patties to the skillet. Cook the patties for about 5 to 6 minutes per side on your desired doneness. Baste the beef with a mixture of butter and juices while cooking. When done, transfer the cooked patties to a clean plate and set aside.
Step 7: Melt 2 tbsp butter in the same skillet. Once melted, add in the rest of the garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.
Step 8: Add in the fresh parsley. Stir before tossing in the zucchini noodles for about two to three minutes. Let the juices reduced for another minute in case the zucchini renders too much water.
Step 9: On one side of the skillet, push the zucchini, then add in the beef patties. Reheat for a minute or two.
Step 10: Immediately serve with a slice of lemon. Enjoy!
Notes
After spiralizing the zucchini, sprinkle with salt and let it sit for a few minutes to take the excess water off. Then, rinse well and thoroughly drain in a colander.
