Mini Beef and Zucchini Burgers with Guacamole Recipe

Burgers with beef and guacamole are one of the most delicious burger combination that I’ve ever tried! Adding zucchini to the burger mixture is a great way of hiding greens for fussy eaters! Making the burgers mini reduces the portion size as well as the likelihood of overindulging.

Mini Beef and Zucchini Burgers with Guacamole

Servings 4 


  • 1 teaspoon olive oil
  • 1/2 brown onion, finely chopped
  • 2 slices wholemeal bread, crusts removed, chopped
  • 2 tablespoons light milk
  • 250 grams minced beef
  • 1/2 cup zucchini, finely grated, excess moisture squeezed out
  • 1/2 teaspoon ground paprika
  • 1 tablespoon olive oil, extra
  • 40 grams low-fat cheddar, thinly sliced
  • 8 mini wholemeal or seeded bread rolls, halved, toasted
  • Baby spinach leaves, to serve

For the guacamole:

  • 1 ripe avocado, halved
  • 1/2 tomato, finely diced
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon lemon juice



  • For the guacamole, scoop the avocado into a large bowl and mash with a fork. Stir in the tomato, chives and lemon juice. Cover. Place in the fridge.
  • Heat the oil in a frying pan over medium heat. Add the onion. Cook for 5 minutes or until softened, then set aside to cool. Place the bread and milk in a bowl and set aside for 1 minute to soak. Add the cooked onion, beef, zucchini and paprika and use your hands to combine. Shape the mixture into 8 patties.
  • Heat the extra oil in a frying pan over medium heat. Cook the patties, in batches, for 2-3 minutes each side or until cooked through. If needed, partially cover the pan to help the patties cook through more quickly.
  • Preheat grill to high. Place the cheese on the patties. Grill for 1 minute or until the cheese melts.
  • Top the roll bases with baby spinach, patties, guacamole and roll tops.

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