This is an excellent recipe for weeknight dinners. Do you feel like the LAST thing you want to do when you get home from a long day at work is cook? I know how you feel. I am usually really hungry by dinner time because I try not to snack in between meals (to give my digestive system a break). Therefore, waiting for my dinner to cook is one of my least favorite activities.
Please note that this recipe includes raw vegetables and is therefore not intended for individuals in the intitial stage of their SIBO diet.
Prep recommendations: make the zucchini cheese over the weekend and save the rest of the (very minimal) meal prep for the week.
- 1 head butter lettuce, leaves carefully removed
- 1 large tomato, sliced
- 1 lb grass-fed ground beef, formed into ¼ lb patties
- 4 slices zucchini cheese - optional - (*Note: I like to use ghee instead of coconut oil, add another teaspoon of lemon juice, and reduce nutritional yeast to 2 teaspoons. Make sure to read the ingredients on your nutritional yeast. I do not like the taste of zucchini cheese on its own, but it tastes amazing on a "cheeseburger" or atop beanless chili. Place directly on the warm burger patty to melt slightly.)
- 4-8 avocado slices- optional- (high FODMAP- test it out slowly- I do not recommend using it several days in a row if you are sensitive)
- Dijon mustard- optional - check ingredients (watch out for 'spices', preservatives, sugar, etc.)
- Make zucchini cheese (At least 3 hours before, but I recommend doing this on your weekend. It will last 2 weeks in the fridge).
- Cook burger patties on grill or stovetop until medium or well-done (approximately 4-5 minutes per side over medium heat). When you have SIBO, you are more susceptible to food poisoning, therefore, I like to err on the side of caution and make sure there is not much pink left in my burger.
- Serve with a butter lettuce "bun", sliced tomato, optional zucchini cheese, avocado, & mustard.
Let me know what you think in the comment section below!