This is a lighter version of the more traditional burgers and fries combination. With zucchinis now in season, it’s a great time to give this a go.
20g parmesan cheese
1 clove garlic
1 slice bread, torn into pieces
3-4 zucchinis, sliced into wedges
salt and pepper
500g - 600g beef mince
salt and pepper
iceberg lettuce, separated carefully into individual leaves
toppings of your choosing (eg chopped tomato, pickles, cheese, onions, tomato sauce, mustard etc)
Preheat oven to 220°C. Line a baking sheet with baking paper.
Place parmesan cheese in a food processor with the garlic clove. Whizz until it becomes a fine texture. Add torn bread slice, and a pinch of salt and pepper, to the processor. Whizz until you have bread crumbs.
Generously drizzle zucchini wedges with olive oil. Coat the wedges with the crumb mixture, then place in a single layer on the baking sheet. Bake for 12-15 minutes or until the crumbs are golden.
To prepare burgers, divide the mince into 8 equal balls, then form into thin patties. Preheat a frying pan to medium high heat.
Season the outside of the patties with salt and pepper, and drizzle a little olive oil over the top. Fry the patties for about 2 minutes per side. If using cheese as a topping, place cheese on top of the burger patties once you’ve flipped them, so they'll get nicely melted.
Place cooked patties in lettuce cups, then fill with your desired toppings and condiments.
Serve with zucchini fries.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.