Lean Burgers & Zucchini Chips – Han’s Weekly Meal Prep

Lean Burgers with Zucchini Chips

It’s a low/no carb, high protein dinnahhh.  It’s thanksgiving week so don’t over make your food if you won’t eat it.  This recipe is for Monday-Wednesday.  Three dinners and three lunches for two adults (6 and 6).

Lean burgers&Zucchini Chips


PREP TIME: 10 minutes
COOK TIME: 30 minutes


4-5 zucchini cut thin chip like width (I use my mandolin and it takes like 3 minutes tops)

Garlic powder


Fresh cracked black pepper

Olive oil

Pink Himalayan Sea salt



Oven at 450 degrees

Combine all of the ingredients in a bowl. Lay out on cookie sheet (s)— I have one massive one

Cook 15 minutes, flip chips, cook another 10-15 (pay attention to not burn)

Sprinkle with Parmesan if desired.


PREP TIME: 15 minutes
COOK TIME: 15 – 20 minutes (depending on your take on “done” for the burgers)


3+ lbs of 95% lean beef

Garlic powder

Fresh cracked black pepper

Worcestershire sauce


I use a ribbed griddle skillet if I don’t have the ability to use my grill. Let warm up for a few minutes on medium heat.

While griddle/skillet is warming up, combine all ingredients in a bowl and make into 1/2 lb patties. (I cook 3 at a time in the skillet and I only flip one time, don’t press down and lose your juices. Once I notice a good char I flip.)

Press in the middle with your spatula, once it feels firm it’s cooked through.

All done!

Optional endings: low carb bun, lettuce wrap, regular wrap. I just eat it with a fork and knife with no bread. You can obviously use any condiment you want. I usually will eat mine with a kosher pickle and a little bit of mustard.


Need other recipes?!  Check out these from Han’s Weekly Meal Prep!
Smoked Turkey Sausage and Veggies
Chicken in Sun Dried Tomato Sauce

Leave a Reply

Share your story...

newest oldest most voted
Notify of

Looks delicious!