Are you craving a burger but don't want all the additives, extra calories, and buns? Then this recipe is for you. I always serve my burgers bun-less because I don't eat grains. But these would also work lettuce wrapped as well. Cooking them on a George Foreman grill also gets rid of the greasy yucky burger taste, and saves your waistline at the same time. The kids love mini-burgers and don't even notice the hidden greens in them.
For the burgers:
1 1/2 pounds organic ground beef
2 eggs
1 tablespoon minced garlic
1/2 cup shredded cheese (I used Colby jack)
1 1/2 - 2 cups organic mixed greens (baby kale, chard, spinach)
Onion, pepper, salt, Italian seasoning (all to taste)
For the veggies;
1 large (or 3 small) organic red beet
1 large (or 3 small) organic golden beet
8-10 organic brussel sprouts
1 tablespoon coconut oil
In a ninja professional blender (or other high powered blender), put in the greens, garlic, and eggs and pulse until the greens are chopped. Then add in the remaining burger ingredients and mix until combined well. Scoop out by spoonfuls onto a grill (I recommend the ceramic plated George Foreman grill). While your burgers are cooking, chop your beets and brussel sprouts into bite sized pieces. In a large skillet, melt your coconut oil and toss in your chopped veggies. Cook on med-high heat. Stir frequently and cook until beets are tender. Cook your burgers just a few minutes until the center is no longer pink (these cook fast since they're mini burgers). Serve and enjoy
This recipe will make about 18-20 mini burgers depending on size.
No comments:
Post a Comment