4 Serves
45 Mins
3 g
9 g
14 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Avocado Oil
Salt
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SwedishVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
334 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Grease a baking sheet with avocado oil and lightly season the surface with salt.
Slice the zucchini into rounds and arrange them on the prepared baking sheet.
Divide the ground beef into small portions and shape them into 7 or 8 mini patties, then place them on the baking sheet alongside the zucchini.
Bake the zucchini and beef patties in the preheated oven for 15 minutes until the meat is cooked through.
While the burgers bake, slice the fresh avocado into thin pieces.
Assemble the mini burgers by placing a beef patty between two zucchini slices, adding a slice of avocado, and topping with mustard and Paleo mayonnaise.
Hass Avocado
Zucchini
Ice
Mustard
Paleo Mayonnaise
Vitamin A
25 µg / 900 µgVitamin C
27 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
16
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g9
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Algerian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g