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–+ servings
Seven mini zucchini avocado burgers arranged on a ceramic platter in the WFLI kitchen

Mini Zucchini Avocado Burgers for Full GAPS

Seven small bunless burgers made with browned zucchini rounds, ground beef, avocado, homemade ghee, and optional homemade GAPS condiments.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large zucchini cut into 1/2-inch-thick rounds
  • 1/2 lb ground beef
  • 1/4 avocado cut into thin slices
  • 2 tbsp homemade ghee divided
  • 1 tsp mineral salt divided
  • 1 tbsp homemade GAPS mayonnaise optional
  • 1 tbsp homemade mustard optional

Equipment

  • 10.25-inch Le Creuset Artichaut skillet
  • Cutting board
  • Sharp knife
  • Flexible spatula

Method
 

  1. Slice the zucchini into 14 to 16 rounds, each about 1/2 inch thick. Divide the ground beef into 7 equal portions and press each into a small patty about the same diameter as a zucchini round.
  2. Heat a 10.25-inch Le Creuset Artichaut skillet over medium heat and melt 1 tablespoon ghee. Cook the zucchini in a single layer, working in batches as needed, until the cut faces are browned and the centers are tender but still sturdy enough to hold, about 3 to 4 minutes per side. Transfer to a plate.
    Mini beef patties and thick zucchini rounds browning in an Artichaut skillet
  3. Add the remaining 1 tablespoon ghee. Season the patties with the salt and cook in batches until deeply browned, firm at the edges, and cooked through at the center, about 3 to 4 minutes per side.
  4. Build 7 mini burgers. Place one patty on a zucchini round, add thin avocado slices and a small amount of homemade mayonnaise and mustard if using, then finish with a second zucchini round. Serve warm.
    Seven mini beef patties on zucchini rounds with avocado slices and top rounds ready to assemble

Notes

Full GAPS.
Yield: 7 mini burgers, enough for 2 servings.
Use homemade ghee, homemade GAPS mayonnaise, and homemade mustard.
The zucchini must be browned and tender while remaining sturdy enough to serve as the bun.
Store the cooked components separately for up to 2 days and assemble after reheating.

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