Time for a savory recipe…Moist & Tasty Hamburgers!
These delicious burgers (or meatballs) are loaded with zucchini, onions, garlic and mushrooms…all of which add nutrients, moisture and bulk so you get a lot more bang for your buck! Make them ahead of time to freeze for a quick supper at a later date.

Ingredients:
2 lbs Lean round beef* (if you prefer to use 1 lb then just reduce the rest of the ingredients by half)
1 c diced Mushrooms
1/3 c diced Onions
1/2 c diced Zucchini
1 large egg
2 Cloves garlic, diced (feel free to use a tsp of garlic powder if you prefer)
1 tsp Beef seasoning (I used Clubhouse Montreal Steak seasoning w/no MSG)
1 tsp Italian seasoning

Directions (Hamburger Patties):
Place all ingredients in a bowl and, using your hands, mix together very well.
Form into patties and push in the middle with your finger to allow for more even cooking.
Place in pre-heated skillet and cook for about 4-5 minutes per side. Once flipped once you can add cheese if you wish. Or you can grill them up on your barbeque!
Prepare with the fixings of your choice. For a gluten-free option, simply omit the bun (like I do), or use Udi’s Hamburger buns…Kirk is already a big fan! They are more expensive than your regular buns, but when you’re only eating hamburgers occasionally it’s worth it because they’re good!

Directions (Meatballs):
Mix all ingredients and then form into small meatballs with your hands.
There are several ways to cook them:
1. Pre-heat a skillet and cook them for about 5-6 minutes rotating every so often.
2. Pre-heat oven to 350 and place them on a broiler pan so the drippings fall through. Bake for about 12 minutes rotating once halfway through.
3. If you don’t have a broiler pan just line a cookie sheet with parchment paper and bake for 12 minutes, rotating halfway through.

*Feel free to substitute ground chicken, turkey or pork if you prefer. You could also substitute some cooked lentils for the meat and then you would have a veggie burger!

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