Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

Ground beef US 1 1/4 lb conflicts with source 650 g; US measure retained.
Butter “2+2 tablespoons” equals four tablespoons, split equally.
Parsley and garlic are split in half as the publisher directs. The publisher gives no chili-flake amount or split; this adaptation uses half with the beef and half in the sauce.
Source does not give a safe numerical ground-beef endpoint; desired-doneness timing alone is insufficient safety guidance.
The publisher gives no count for the lemon-slice garnish.
The publisher gives no measured amount for: Crushed red chili pepper flakes, optional.
The publisher gives no measured amount for: Salt and fresh cracked pepper.
Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Check ground meat or fresh sausage reaches 160°F.
1 ¼ lb Lean ground beef	Mix beef and seasoning; form two equal patties per portion and seal one cheese slice between each pair	Cook one cheese-filled burger per portion 5–6 min per side over medium-high	Cook zucchini in lemon butter 2–3 min; return burgers 1–2 min
1 tsp Crumbled beef bouillon cube
1 tbsp Steak seasoningwe used Mc Cormick’s Grill Mates Hamburger
4 slice Cheesecheddar, mozzarella, provolone…
2 ½ clove Garlicminced
¼ cup Chopped fresh parsleydivided
Not specified Crushed red chili pepper flakesoptional · Source gives no numeric quantity; use to taste/as garnish as written.
Not specified Salt and fresh cracked pepperSource gives no numeric quantity; use to taste/as garnish as written.
2 tbsp Butterdivided · Source “2+2 tablespoons”; half to burgers and half to sauce.
2 tbsp Butterdivided · Source “2+2 tablespoons”; half to burgers and half to sauce.	Melt butter; add garlic/lemon/hot sauce/herbs/flakes
2 ½ clove Garlicminced
Not specified Crushed red chili pepper flakesoptional · Source gives no numeric quantity; use to taste/as garnish as written.
1 tbsp Hot saucewe used Sriracha
1 tsp Italian seasoning
½ count Lemonjuice · lemon slices, for garnish
¼ cup Chopped fresh parsleydivided
4 count Zucchinimedium, spiralized or julienned	Spiralize zucchini

Step 1. Gently combine beef with steak seasoning, bouillon, half the garlic, half the parsley, half the optional chili flakes and some salt and pepper.
Step 2. Form two equal patties per portion. Place one cheese slice on one patty of each pair, cover with its partner and seal the edges to make one filled burger per portion.
Step 3. Melt half the butter over medium-high. Cook filled burgers 5–6 minutes per side to the source desired doneness, basting with pan juices; set aside.
Step 4. Melt remaining butter and add remaining garlic, lemon juice, hot sauce, Italian herbs and remaining chili flakes. Add remaining parsley and zucchini noodles, tossing 2–3 minutes. Reduce excess liquid another minute if needed.
Step 5. Return burgers and warm 1–2 minutes. Serve with optional lemon garnish.