Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles, combines juicy burgers seasoned with garlic and cheese, paired with zucchini noodles cooked in a lemon butter sauce. It offers a flavorful and low-carb keto option and is paleo-friendly, balancing the richness of cheese and garlic with the freshness of lemon and zucchini. It's a delicious and satisfying meal that's both easy to prepare and packed with flavor.


  • 1 1/4 lb (650g) lean ground beef
  • 5 garlic cloves, minced
  • 1/2 cup chopped fresh parsley, divided
  • 1 teaspoon crumbled beef bouillon cube
  • Crushed red chili pepper flakes, optional
  • 1 tablespoon steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)
  • 4 medium zucchini, spiralized or julienned
  • 4 cheese slices (cheddar, mozzarella, provolone…)
  • 2+2 tablespoons butter
  • 1 tablespoon hot sauce (we used Sriracha)
  • Salt and fresh cracked pepper
  • 1 teaspoon Italian seasoning
  • Juice of 1/2 lemon + lemon slices, for garnish


  1. To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined.
  2. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). The top half of the beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties for 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with a mix of butter and juices. Remove to a clean plate and set aside.
  4. In the same skillet melt 2 tablespoons butter; then add the remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.
  5. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter and zucchini noodles immediately with a lemon slice on the side. Enjoy!


  • To prevent excess water in the zucchini noodles, sprinkle them with salt after spiralizing and let them sit for a few minutes. 
  • Rinse thoroughly to remove the salt and drain well in a colander before cooking.
  • Allow the ground beef to sit at room temperature before cooking. This helps the burgers cook more evenly.

Can I use ground turkey or chicken instead of beef for the burgers?

Yes, you can substitute ground turkey or chicken for beef in the burgers. Just ensure the meat is seasoned well and cooked thoroughly.

How do I prevent the zucchini noodles from becoming watery when cooking?

To prevent zucchini noodles from becoming watery, you can salt them and let them sit for about 10-15 minutes to draw out excess moisture. Then, pat them dry with paper towels before cooking.

Can I make this recipe ahead of time and reheat it later?

While the burgers are best enjoyed fresh, you can prepare the components in advance and assemble them just before serving. The zucchini noodles can be cooked and stored separately from the burgers and reheated gently in a skillet when ready to serve.
Next Post Previous Post
No Comment
Add Comment
comment url

SVG Icons