Homemade Zucchini Beef Burgers with Roast Potato Wedges

Serves: 4 | Cooking Time: 1 hr

OrganicBox Ingredients

  • 500g beef mince
  • 400g potatoes, cut into wedges
  • 250g zucchini, grated
  • 1 Lebanese cucumber (approx. 200g), sliced
  • 1 avocado, sliced

Pantry

  • 4 spelt burger rolls
  • 1 egg
  • ½ cup breadcrumbs
  • 2 tbsp olive oil
  • Salt and pepper
  • BBQ sauce, tomato relish or aioli

  1. Preheat the oven to 220°C (200°C fan-forced).
  2. Toss the potato wedges with olive oil, salt and pepper.
  3. Spread onto a baking tray and roast for 35–40 minutes, turning halfway through.
  4. Squeeze excess moisture from the grated zucchini using a clean tea towel.
  5. Combine the mince, zucchini, egg, breadcrumbs, salt and pepper in a bowl.
  6. Shape into four burger patties.
  7. Heat a frying pan over medium-high heat and cook the patties for 5–6 minutes per side, or until cooked through.
  8. Lightly toast the burger rolls.
  9. Assemble each burger with avocado, cucumber and your favourite sauce.
  10. Serve with the crispy potato wedges.

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