Zucchini Pesto BurgerFit Burger
One summer at our home in Tennessee, we had a huge garden. I had so much basil that I made my own pesto and stored it in the freezer in ice cube trays for the rest of the year. I was constantly throwing my pesto into recipes to add a little lagniappe (something extra), and that is how this BurgerFit burger was created.
Servings: 6 Burgers
Utensil for mixing
- 4 zucchinis cubed
- 1 tablespoon cooking fat
- 1 teaspoon salt divided
- 2 cups raw spinach
- 1 1/2 tablespoons pesto
- 1 lb ground meat
Heat a skillet on medium heat. Cut the zucchini into cubes and saute in skillet with 1 tablespoon cooking fat and ½ teaspoon salt until soft, about 10 minutes, stirring occasionally. For the last couple of minutes, add the spinach into the skillet to cook with the zucchini.
Once the zucchini and spinach are cooked, add the zucchini, spinach, and 1½ tablespoons pesto to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Depending on the pesto you use, this might be too salty: If it is, use less than a teaspoon of salt when adding to the ground beef in the next step. Let the mixture cool completely.
In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
Cook burgers 5 minutes each side or cook to your preference. Cooking times vary depending on your what time of meat you are using.
Optional: Eat with leftover sauteed zucchini over a spinach salad.
Calories: 335kcal | Carbohydrates: 20g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 663mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 23.3mg | Calcium: 107mg | Iron: 2.6mg