You can easily double this recipe for a week of meal prep or half it for a single delicious meal! This cheeseburger includes lettuce and pickle, but you can incorporate your favorite toppings. At your discretion, you can add ketchup, mustard, mayo, or any other keto condiment you’d like.Jessica L.
Preheat an oven to 425 degrees. Slice raw zucchini into approx 14 pieces that are about 3-inch long and 1-inch thick. Use paper towels to remove excess moisture from the zucchini.
In a mixing bowl, toss with the first amounts of salt, pepper, paprika, cayenne, and onion powder. Arrange the fries on a well seasoned sheet tray.
Bake the tray for 30 minutes, flipping the fries over halfway through. Set the tray aside to cool when done.
In a bowl, combine the ground chuck with the salt, pepper, paprika, onion powder, garlic powder, and mustard powder. For the beef into 2 patties.
Heat the olive oil in a skillet over medium-high heat. Place the burger patties in the pan. Place a lid on, and cook the burgers to your liking (about 4-5 minutes per side for medium). When you flip the patties, melt a slice of cheese over each burger.
To prep your meal prep containers, arrange a ½ oz of torn lettuce in the bases. Place a burger on top of the lettuce. Slice and arrange ¼ oz of pickle on top of each burger.
Set a portion of cooled zucchini fries in each container.