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Carrot and Zucchini Beef Patty Sandwich

When your brain says you need a snack but your gut desires a main dish, make this carrot and zucchini beef patty sandwich. In 20 minutes you’ll please them both and you’ll be more than happy with your choice.
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When your brain says you need a snack but your gut desires a main dish, make this carrot and zucchini beef patty sandwich. In 20 minutes you’ll please them both and you’ll be more than happy with your choice.

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Ingredients

0.5 , stripes
¼ zucchini, stripes
3.5 ounces of ground beef, shaped into a patty
1 tablespoon vegetable oil
1 emmental cheese
salt
1 chili pepper, slices
2 breads slices, toasted
1 tablespoon salsa
1 lettuce leaf
1 red cabbage

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet and cook the beef patty on both sides until brown, for about 4 minutes. One minute before the patty is done, add the Emmental slice on it, and cover the skillet. Let the cheese melt for 30 seconds. Remove the patty and set it aside.

2
Done

Add the carrot and zucchini stripes in the same skillet.

3
Done

Season with salt and pepper and stir. Add the red chili pepper. Cook until the veggies soften just a little.

4
Done

Spread the salsa on one toasted bread slice.

5
Done

Add the lettuce leaf, red cabbage, cooked patty, and the carrot and zucchini mixture.

6
Done

Top with the other toast slice and fix the sandwich with a bamboo pick.

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Nutritional Chart

292 kcal
Calories
17 g
Protein
19 g
Fat
17 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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