Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 4 cloves garlic, minced
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) grated Mozzarella cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices cheddar cheese
  • 4 burger buns, brioche or your favourite
  • 3 medium zucchini, ends trimmed
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, gently combine ground beef, minced garlic, Parmesan cheese, Mozzarella cheese, Worcestershire sauce, oregano, salt, and pepper. Form into 4 equally sized patties.
  2. Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Set aside.
  3. Heat a skillet or grill pan over medium-high heat. Cook the burger patties for 4-5 minutes per side, or until cooked to your desired doneness (internal temperature of 160°F/71°C for medium). In the last minute of cooking, top each patty with a slice of cheddar cheese and let it melt.
  4. While the burgers are cooking, melt butter in a small saucepan over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds, until fragrant.
  5. Add chicken broth and lemon juice to the saucepan. Bring to a simmer and cook for 2 minutes. Add zucchini noodles and toss gently to coat. Cook for 2-3 minutes, or until the zoodles are tender-crisp. Season with salt and pepper to taste. Stir in fresh parsley.
  6. Toast the burger buns lightly. Place cheesy garlic burger patties on the bottom buns. Top with lemon butter zucchini noodles. Cover with the top bun. Serve immediately.