Italian Beef Burgers with Zucchini
In the UK: Italian Beef Burgers with Courgette
- 29 mintotal time
- $3.09£2.01a serving
- 728686calories
- 3133 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Oregano and garlic beef burgers in crusty rolls with charred strips of squash and a sharp parsley salsa verde.
Ingredients
Serves 4.
- ½ bunch parsley
- 2 garlic cloves
- ½ lemon
- 2 zucchini
- 1 lb ground beef (80/20)
- 11 oz crusty bread (French loaf or baguette), 4 crusty rolls, or a baguette cut into 4
- 1 tsp Dijon mustard
- ½ cup olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), mustard, sulfites. Check the label: milk, egg, soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Finely chop the parsley and mix it with half the garlic, grated, the juice of the lemon, the Dijon mustard, 4 tablespoons of the olive oil and a pinch of salt. Slice the zucchini lengthways into thin strips.
- In a bowl, mix the ground beef with the rest of the garlic, grated, the dried oregano, salt and black pepper. Shape into 4 patties on a plate and press a shallow dimple into each, then wash your hands after handling the raw meat.
- Heat 1 tablespoon of the oil in a large frying pan on high heat and cook the sliced strips in two batches for 3 minutes, turning once, until charred and tender. Set aside on a clean plate.
- Turn the heat down to medium-high, add the rest of the oil and, using a spatula, put the patties in the pan. Cook for 4–5 minutes on each side, until browned and cooked through with no pink inside (160°F). Using a clean spatula, lift onto a clean plate and rest for 2 minutes.
- Meanwhile, split and toast the crusty bread. Fill with the charred strips and burgers and spoon over the salsa verde.
Leftovers: Best eaten straight away. Cooked patties keep in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- ½ bunch parsley
- 2 garlic cloves
- ½ lemon
- 2 courgettes
- 500 g beef mince (20% fat)
- 300 g crusty bread (baguette or bloomer), 4 crusty rolls, or a baguette cut into 4
- 1 tsp Dijon mustard
- 90 ml olive oil
- 1 tsp dried oregano
- salt, to taste
- black pepper, to taste
Contains: gluten, mustard, sulphites. Check the label: milk, egg, soya, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Finely chop the parsley and mix it with half the garlic, grated, the juice of the lemon, the Dijon mustard, 4 tablespoons of the olive oil and a pinch of salt. Slice the courgette lengthways into thin strips.
- In a bowl, mix the beef mince with the rest of the garlic, grated, the dried oregano, salt and black pepper. Shape into 4 patties on a plate and press a shallow dimple into each, then wash your hands after handling the raw meat.
- Heat 1 tablespoon of the oil in a large frying pan on high heat and cook the sliced strips in two batches for 3 minutes, turning once, until charred and tender. Set aside on a clean plate.
- Turn the heat down to medium-high, add the rest of the oil and, using a spatula, put the patties in the pan. Cook for 4–5 minutes on each side, until browned and cooked through with no pink inside (71°C). Using a clean spatula, lift onto a clean plate and rest for 2 minutes.
- Meanwhile, split and toast the crusty bread. Fill with the charred strips and burgers and spoon over the salsa verde.
Leftovers: Best eaten straight away. Cooked patties keep in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 728 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 44 g |
| Fat | 48 g |
| Fiber | 3 g |
| Sodium | 561 mg |
| Calories | 686 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 45 g |
| Fat | 43 g |
| Fibre | 4 g |
| Sodium | 440 mg |
Worked out from the ingredients, 336 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.09 a serving in the US (range $2.36–$4.10) and £2.01 in the UK (range £1.54–£2.66). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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