Naked Bruschetta Burger

This week I am dairy free! I'm supporting a friend, and seeing how it affects me. Last night was cheese fest dinner. I made this, and it was delicious!!!!

Ingredients:
1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (sugar free option if you can find)
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz mozzarella full fat, diced

For the zucchini burgers:
1.25 lbs grass fed ground beef
1 small zucchini, grated (1 cup, or 5 oz)
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
coconut oil

For serving:
2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground beef, shredded zucchini, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, add a bit of coconut oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.