#HOWICOOK Recipe - Mini Hamburgers

by Richard Bradford September 13, 2016

#HOWICOOK Recipe - Mini Hamburgers



Serves 2
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes


Butternut Squash "Bun"
1 butternut squash
1 tablespoons cooking fat
salt and black pepper

3/4 lb. ground meat
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder

1 Avocado (Sliced)
1 Bell Pepper (Sliced)



Preheat oven to 350 Degrees Fahrenheit. 

Burger: In a large mixing bowl, combine all of the ingredients. Form into 2 equal sized patties. Chill in freezer for 15 minutes. 


Peel butternut squash and cut into 1/2-inch-thick rounds. (Choose thick round squash that would make a good sized bun.) Heat the cooking fat over medium heat in a large skillet, swirling to coat the bottom of the pan. When the fat is hot, add the largest slices from the squash, laying them out in a single layer in the pan. (Cook in batches if necessary.) Cook until fork-tender and browned, 3-5 minutes on each side. Sprinkle with salt and pepper and let cool.  

If you are adding peppers to your mini-burger, add them to the pan right when you pull out the squash. (Add extra cooking fat if needed.) Cook until softened, about 2 minutes and add salt to taste. Set to the side when done.



Take your burger patties and transfer them to a baking sheet lined with parchment paper if preferred and roast in oven until the internal temperature reaches 145 Degrees Fahrenheit, about 15 minutes.

*CHEF TIP: For extra flavor, grill on each side for 4 minutes, then remove from grill and finish in a 350 Degree Fahrenheit oven for 4-5 minutes. 


Plate your mini burgers. Now it is time to put it all together. Grab two of your squash "buns" and set on a plate. Stack patty, sliced avocado and peppers on top of the bun and enjoy or add additional bun to the top and eat like a traditional burger. 

Kick your burger up a notch by adding bacon. Read our blog recipe, The Perfect Bacon, for cooking directions!


Temperature Guidelines for beef steaks and ground beef, bison, and lamb:

Rare: 120 - 125 Degrees Fahrenheit
Medium Rare: 130 - 135 Degrees Fahrenheit
Medium: 135 - 140 Degrees Fahrenheit
Medium Well: 140 - 150 Degrees Fahrenheit
Well Done: 155+ Degrees Fahrenheit

Richard Bradford
Richard Bradford


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