Mini Hamburgers
Prep:
|
Cook:
35-40 mini hamburgers (1-inch rounds)
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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
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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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Rating
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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
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.
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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 DietUsed with permission from
SCD Recipe
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