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Grass Fed Beef and Veggie Burgers

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Grassfed Beef and Veggie Burgers | Reclaiming Yesterday

[I made these juicy Grass Fed Beef and Veggie Burgers for Earth Fare!]

I think, if you’re gonna eat meat, you should try to eat really good meat.

Grass fed beef is better for a lot of reasons, and even though it’s a bit more expensive, it’s the only beef we buy now. The health advantages totally outweigh the cost in my mind, but I do have a few tricks for stretching the meat further to get the most bang for my burger buck. 

Grassfed Beef and Veggie Burgers | Reclaiming Yesterday

Adding veggies to beef burgers is one of my favorite kitchen hacks 

These burgers are sort of a cross between a real burger and a veggie burger. The veggies allow you to use less meat, plus they add extra nutrients and help flavor the burgers and keep them super juicy. WINNING.

These burgers are easy for reals. Here’s the run down: 

  1. Grate some carrots and zucchini. 
  2. Chop some garlic and fresh parsley.
  3. Cook the veg for a few minutes in coconut oil. 
  4. SMELL THE FRESH GARLIC AND SMILE. 
  5. Mix the tender veggies together with your beef and a little (optional) grated parm.

Ta da! All that’s left to do is form your patties and cook them up! In the winter (and sometimes in the summer) I just cook the burgers right in the same pan I cooked the veggies in.

(Hello one pan dinner). 

But when the weather’s nice, I sometimes cook the burgers on the grill. 

The choice is yours, friend. 😎

Grassfed Beef and Veggie Burgers | Reclaiming Yesterday

Tips for getting that perfect burger patty:

  • Divide the meat mix in half. Then divide those two halves in half. Then divide those 4 quarters in half again. That will help you keep all the patties roughly the same size. 
  • Don’t overmix the beef. You want to get all the veggies and cheese spread throughout, but mixing too much will leave you with a burger brick that’s not ideal texture-wise. 
  • Form the patty into a disk, and then press a little indent into the middle. This will help your burgers stay flat and not puff up like a weird meatball when you cook them. 
  • Don’t overcook. Grass fed beef is best when its not overdone (partly because it’s naturally lower in fat) 

Grassfed Beef and Veggie Burgers | Reclaiming Yesterday

How to eat

We eat these grass fed beef and veggie burgers a lot over a salad, or with a side of veggies. But you can of course have them with burger buns if buns are your thang!  

OR

You can do like we did here, and have them over grilled sweet potato rounds. (👈🏻 Yes! Do that!)

This is currently my most preferred way to enjoy these juicy burgz.  

Just pile on all the usual suspect burger toppings and call it a day. 

Grassfed Beef and Veggie Burgers | Reclaiming Yesterday

Juicy? Good for ya? Just in time for summer? 

Yes, please. 

Grassfed Beef and Veggie Burgers

Total Time: 25 minutes

Makes 8 burgers

Grassfed Beef and Veggie Burgers

Ingredients

  • 1.5 pounds grass fed ground beef
  • 2 medium carrots, peeled
  • 2 medium zucchinis
  • 3-4 cloves garlic
  • ¼ cup chopped fresh parsley
  • 2 tablespoons grated parmesan (optional)
  • ¼ teaspoon salt
  • Black pepper
  • 2 tablespoons coconut oil

Instructions

  1. Grate carrots and zucchini into a mixing bowl.
  2. Mince garlic and finely chop parsley.
  3. Melt half of the coconut oil into a hot pan and add garlic, carrots, zucchini, salt, and pepper. Sauté for about 2 minutes, add parsley, and continue to cook for several more minutes until vegetables have softened.
  4. Combine cooked vegetables with ground beef and add grated parmesan (if using). Mix to combine and form into patties.
  5. Add the remaining oil back to the pan, and cook over medium high heat for 3-4 minutes each side (or grill over medium high heat for 3-4 minutes on each side)
  6. Serve on grilled sweet potato rounds* or hamburger buns and top with lettuce, tomato, avocado, sprouts, etc.

Notes

*To make grilled sweet potato rounds, peel and microwave a large sweet potato for 2 minutes, and then slice it into ¼ inch thick rounds. Brush with oil and grill over medium high heat for 5-6 minutes per side.

http://reclaimingyesterday.com/grassfed-beef-veggie-burgers/



7 responses to “Grass Fed Beef and Veggie Burgers”

    • Hi Jean! I don’t have the exact calorie count. I actually don’t count calories (never even think about them!) I believe if you’re eating unprocessed, nutrient-dense foods your body will let you know how much you need. BUT if I were to estimate based on ingredients, I would say 200 calories per serving (for the burgers, lettuce/tomato/mustard). Hope this helps! 🙂

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