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Made with zucchini and feta, this Greek-inspired burger can be wrapped in lettuce or topped with a salad (recipe included below). To cut back on carbs even more, swap out the red pepper or tomatoes for lower-carb veggies.

Nutrition (per serving):

Calories: 369, Protein: 27 grams, Fat: 23 grams, Carbs: 13 grams, Sugar: 6 grams

Recipe and photo by Abbie Gellman, M.S., R.D., C.D.N., New York City-based chef and owner of Culinary Nutrition Cuisine

Makes 5 Servings
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For the burgers:
1 small zucchini, grated
1 lb ground beef
¼ cup whole wheat breadcrumbs
1 clove garlic, minced
¼ cup red onion, minced
1 egg, beaten
¼ cup feta cheese
1 Tbsp. fresh oregano or 1 teaspoon dried oregano
1 tsp. kosher salt
¼ tsp. ground black pepper
Olive oil spray
For the salad:
1 Tbsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
Pinch of kosher salt
Pinch of ground black pepper
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/4 cup red onion, sliced thin
1/4 cup kalamata olives, halved
1 red bell pepper, diced
1 Tbsp. feta cheese
How to make it 

In a large bowl, combine zucchini, beef, breadcrumbs, garlic, onion, egg, feta, oregano, salt, and pepper. Mix well and make 5 equal patties.

To grill indoors: Heat a large nonstick grill pan or skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to medium. Cook on one side about 4-5 minutes, then flip. Cook about 4-5 minutes.

To grill outdoors: Cook the burgers on medium heat about 5 minutes on each side.

In a medium bowl whisk the vinegar, oil, salt, and pepper. Add the remaining salad ingredients and mix.

To serve, place the burger on a dish and top with 1 cup of salad.