Zucchini makes a very good addition to mince or ground beef as it’s flavor blends in very well with meat. In this Lamb Zucchini Egg Burger Salad recipe, lamb mince has been used and it’s been seasoned very well with chili and some dried herbs. You can change the seasoning to suit your taste or even add more chili if you like. The burgers have been served with fried eggs in between and cut in half for 2 servings. You can also serve them on top of your salads open with just one whole burger topped with egg. Rearrange the serving to your preference.
200 g lamb mince, half a medium zucchini grated, 1 teaspoon chili, 1 tablespoon dried herbs of choice, half a teaspoon paprika, salt, 2 eggs, 2 servings salad leaves, avocado, 6 to 8 cherry tomatoes, quarter sliced onion, olive oil, 2 tablespoons apple cider vinegar
Add chili, paprika, salt to taste and herbs to your meat and mix very well. Add the grated zucchini and mix to a smooth consistency.
Divide the mince into two equal parts and shape into burger patties
Bake in a preheated oven at 220 degrees celcius for about 20 to 25 minutes. You can brown your burgers after baking in a pan for about a minute each side after baking.
While the burgers are near the end of baking get the salad ready. Add the leaves and tomatoes to a plate. Mash the avocado with a sprinkle of chili or other herbs and apple cider vinegar and add to the salad.
When the burger is done, quickly fry the eggs. Layer the 2 eggs in between the burgers, with the onions.
Cut the burger in the middle and layer over your salad, or layer the whole thing over your salad if you’re not sharing
All that yolk will make a tasty salad dressing for the Lamb Zucchini Egg Burger Salad. Add salt and pepper and enjoy.