Mini Zucchini Avocado Burgers

⏲ ~16 min total · prep 14 · cook 2 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 lb ground beef (85/15)
• 1 1/4 tsp salt and 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 medium zucchini (about 8 inches each)
• 2 tbsp avocado oil, divided
• 2 ripe avocados
• 1 tbsp fresh lime juice
• 1 cup baby spinach leaves
• 8 cherry tomatoes, halved

Instructions

1. Gently mix the beef with salt, pepper, and garlic powder — handle it just until combined — and form 8 patties, 2 oz each and 1/2 inch thick, dimpling the center of each with a thumb.
2. Slice the thick middles of the zucchini into 1/2-inch rounds (you need 2 rounds per burger, 16 total), brush with 1 tablespoon of the oil, and season lightly.
3. Cook the patties in a 12-inch cast-iron skillet over medium-high, 3 minutes per side, until browned outside and 160°F inside; move them to a plate to rest.
4. Wipe the skillet, add the remaining tablespoon oil, and griddle the zucchini rounds in a single layer 2-3 minutes per side, until marked and bendable but still firm enough to stack without slumping.
5. Mash the avocados with the lime juice and a pinch of salt into a chunky paste.
6. Build each burger: zucchini round, spread of avocado, patty, spinach leaves, two tomato halves, more avocado, and a zucchini cap on top; pin each stack with a pick.

Why this recipe works

• Rounds as buns Half-inch zucchini rounds, griddled until marked and bendable, stack without slumping. The whole burger lands at 4.0 net carbs.
• The thumb dimple A dimple in each patty keeps it from doming as it cooks. Flat patties make stable stacks.
• Lime in the mash Lime juice thins the avocado into a spreadable paste and slows the browning. Chunky is the target; smooth belongs in a dip.

Tips for making this recipe well

Mix with a light hand

Work the beef until the seasoning disperses, then stop. Overworked patties turn tight and springy on the plate.

Cut from the middles

The thick center of each zucchini yields even 1/2-inch rounds. The tapered ends will not stack, so leave them out of the count of 16.

Two temperatures

The patties want medium-high for a browned crust; the rounds want the wiped, slightly gentler pan so they turn pliable without burning. Doing both in the same skillet is half the cleanup.

160°F inside

Ground beef patties this thin cook in about 3 minutes a side. Check the first batch and trust the timing after that.

Ripe avocados only

A ripe avocado mashes into a paste with a fork in a minute. Rock-hard fruit never spreads; it sits in dry chunks and drags the stack apart.

Serving suggestions

Build the stacks right before eating and pin each one with a pick; the zucchini rounds and avocado paste hold together better with something through the middle. Two stacks make a plate, with the leftover spinach and tomato halves scattered alongside and a pinch more salt over the top. Each serving lands at 4.0 net carbs, and the avocado does the heavy lifting where a bun would be. Eat while the zucchini is still warm. Cooled rounds lose their bend and slide around.

Storage and meal prep

Keep the parts separate and this prep runs all week. Cooked patties last 3 to 4 days refrigerated, and the griddled rounds hold in an airtight container, though they soften; a quick pass through a hot skillet revives them. Mash the avocado fresh each day, with the lime juice stirred in, since it browns past the point of appeal after a while even with citrus. Cooked patties also freeze well for 2 to 3 months. Thaw overnight, warm in a skillet, and assemble with fresh rounds and mash.

Variations worth trying

• Turkey patties Ground turkey swaps in; cook to 165°F and expect a leaner texture. A little extra salt helps.
• Bacon layer A strip of crisp bacon under the tomato halves adds crunch and salt.
• Jalapeno mash Minced jalapeno in the avocado paste turns up the heat without touching the rest of the build.
• Grill version The patties and rounds both cook well over a medium-high grill. Watch the rounds; they need less time than the meat.

Frequently asked questions

Why zucchini instead of a bun?

Two griddled rounds carry a patty, avocado, and toppings while keeping the whole thing at 4.0 net carbs. Picked firm and cooked to pliable, they hold the stack without turning to mush.

Can I prep these ahead?

Cook the patties and rounds up to 3 to 4 days ahead and refrigerate separately. Mash the avocado and assemble right before eating, since the paste browns and the rounds soften.

What internal temperature for the patties?

The recipe pulls them at 160°F, which leaves them juicy and safe for ground beef. Carryover heat during the rest nudges them a touch further.

My stacks slid apart. Why?

Overcooked rounds slump and wet avocado paste acts like a lubricant. Pull the rounds while they are still firm enough to stack, and keep the mash chunky.

Can I cook these on a grill?

Yes. A medium-high grate handles the patties well; use a grill basket or foil for the zucchini rounds so they do not fall through.

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