February 3, 2014

Burger Veggies!

Burgers are a staple here at our house.  Usually the sides are cabbage and sweet potatoes potatoes.  This is a healthy, THM (crossover) meal, but why not try to take it to the next level?
Why not sneak some additional veggies in there and see if anyone notices?
Of course they are going to notice at my house, but is still a nice burger with increased nutritional value.
And if you want an S meal, then leave out the roasted sweet potatoes and enjoy with cabbage.


Burger Veggies-S

If you're familiar with any of my recipes you know I don't do cards as a rule and leave a lot as a subjective choice.  This one is even more so as it really depends upon what you have (or need to empty out of the fridge) and how much you need to make.

Ingredients:
enough ground meat for your family
veggies, including onion, spinach, kale, carrots, peppers, garlic (really, whatever)
salt, pepper, seasonings of choice (garlic powder, smoky paprika, cayenne, your choice)

Method:
Put the veggies in a blender or food processor and process until a puree forms.  This can be a smooth or as chunky as you like.  I made mine kind of chunky, and they are more visible when eaten.
Add about 1/4-1/3 of the meat to the puree and process it as well so that you have a meat puree.
Remove the puree to a bowl and add in the remaining meat and any seasonings.  Mix together by hand and form into patties.  I like to leave most of the meat un-processed as it still has that burger, ground meat texture and isn't quite as 'meat loafy'.

Cook:
However you normally would.  I use a cast iron skillet over med low heat stovetop and cook on each side.  I then place them in a 400 degree oven to finish.



get more ideas at Gwen's Nest for Trim, Healthy Tuesday.

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