Isn’t everything just so much cuter when it’s made in a tiny version? Burgers are no exception to that rule, and if its much smaller it’s much healthier…right? Wrong! Because we all know very well that we’re not just going to have one of those tiny bite size burgers are we? No, especially in the theme of a party or a BBQ, we’re all going to end up having several! But here I have the solution, mini courgette sliders. A burger that is actually healthier and lower calorie even if you do eat several. They’re just as tasty as the original, if not more so!
As you’ve probably already noticed, we’ve ditched the bread bun on this burger for courgette, one of my favourite vegetables. This isn’t a new idea, I’ve seen it done with tomatoes, avocado and cucumber in the past so why not get creative and try this idea with your favourite veg?
Firstly, preheat your grill (for your courgette) to a medium heat. Prepare your low fat mince, mine is typically less than 5% fat. I like to keep burger seasonings simple and I just massage a pinch of salt and pepper into the meat but you could always experiment with many different types of herbs or spices such as oregano and paprika. Section out into 6 evenly sized balls that you then flatten to form burger patties. Make sure your burger patties match the girth of your courgette so that you don’t get any overhang. Move your burger patties to one side whilst you prepare your courgette.
Grab your courgette and slice 12 slices that are around 5mm thick, I’ve experimented with thicker and thinner slices and found that thicker slices get a bit too mushy even under a grill whilst thinner slices go a bit too crispy to be used for a burger bun. That being said, you don’t need to get out a tape measure, a guestimate will be fine.. Put them on a grill rack under a medium heat for 3-5 minutes per side. As you do this, turn on your hob to heat up a frying pan. If you’d like a recipe for any extra courgette you have left over after these courgette sliders, check out my Mediterranean stew recipe!
Place your 6 burger patties in the frying pan (no oil necessary) and cook for 3 minutes before turning. If you like cheese on your burger, place your cheese on top of the burger patties that you’ve just flipped and allow it to melt for the remaining 3 minutes. I’ve noticed in other countries such as America, burgers can be cooked to your liking just like steak, however in England where I live, burgers only come one way, very well done. Anything less would be sent back to the chef. If you however are comfortable with a less well done burger then adjust cooking times to suit.
Once your courgette slices are cooked and browning slightly you can remove them from the grill and start forming your burgers using 1 slice of courgette for the bottom bun and another for the top bun. Add any other fillings you would usually add to your burgers such as tomato, lettuce, pickles and relish. I personally go for as many salad items as I can fit on whilst my son prefers to keep it simple with just a bit of cheese and my homemade sugar free ketchup, check out the recipe here!
Whether your preparing these mini courgette sliders for a BBQ style party or just to treat the family, be sure to tag me in your photos on Instagram @HealthyHeartyWholesome.
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Mini Courgette Sliders
- 100 g >5% fat beef mince
- ¼ tsp salt
- ¼ tsp pepper
- 1 courgette 12 slices
- 1 tomato optional
- salad leaves optional
- pickles optional
- cheese optional
- Place your beef mince into a bowl with a pinch of salt and pepper and mash with a fork.
- Section into 6 evenly sized balls and flatten until they match the thickness of your courgette.
- Slice courgette into 12 rounds about 5mm thick.
- Place your courgette on a wire rack on a baking tray and grill on medium heat for 3-5 minutes a side or until cooked.
- Meanwhile, place your mini burger patties in a frying pan and fry for 3 minutes a side until thoroughly cooked. If you are choosing to add cheese and cheese to the top of the burgers after flipping them so the cheese goes all melty!
- You can now form your courgette sliders using the courgette in place of a regular bun.