Whole30 Pork Burger Meal Prep
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5 from 1 vote

Whole30 Pork Burger Meal Prep

Get creative with your summer grilling! These pork burgers are topped with grilled zucchini and sandwiched in an eggplant bun. A delicious Whole30 (and Keto) compliant pesto and a fried egg put them over the top!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Keyword: Pork
Servings: 4 meals

Ingredients

Whole30 Pesto

  • 4 cups fresh basil
  • 3 tbs olive oil
  • 2 tbs lemon juice
  • 2 tbs walnuts
  • garlic minced, to taste
  • salt & pepper to taste

Pork Burgers

  • 1 pound 85% ground beef
  • 1/2 tsp Sea Salt
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • black pepper to taste

Other

  • 1 eggplant cut into 1/2 inch rounds
  • 1/2 zucchini cut into thin slices
  • 1 tbs olive oil for grilling
  • salt & pepper to taste
  • 1 tomato sliced
  • 4 lettuce leaves
  • 4 large eggs cooked to liking
  • olives optional (not included in nutrition facts)

Instructions

  • Prepare pesto by adding all the ingredients to a food processor, and processing until the basil is broken down into a smooth mixture. Adjust garlic and sea salt to taste.
  • Prepare the pork burgers by mixing in the seasonings, and forming 4 patties.
  • Prepare the grilled eggplant and zucchini by spraying or brushing each piece with olive oil, and lightly seasoning with sea salt and pepper.
  • Grill the eggplant for 7-8 minutes on each side over medium heat on a BBQ. If the eggplant is charring too quickly, move away from the heat. The eggplant needs to cook until well softened.
  • Grill the zucchini quickly over high heat, and set aside.
  • Grill the pork burgers over high heat for 4-5 minutes per side.
  • Assemble burgers using the eggplant as buns, and the pesto as a healthy Whole30 compliant condiment. Dijon mustard (check for sugar added) also makes a great addition.

Notes

Nutrition for 1 out of 4 meals:
39g Protein | 10.8g Carbs | 45g Fat | 6g FiberĀ | 603 Calories
Notes: These are also great as lettuce wraps. The eggplant holds up well for 3 days, but consider using fresh eggplant or optionally wrapping in lettuce if you keep these for 4 days.
*If meal prepping an egg, fully cook the eggs that will be stored for more than a day. Undercooked eggs will discolor if kept for several days