Grass Fed Beef and Veggie Burgers
[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.
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:
- Grate some carrots and zucchini.
- Chop some garlic and fresh parsley.
- Cook the veg for a few minutes in coconut oil.
- SMELL THE FRESH GARLIC AND SMILE.
- 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. 😎
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)
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.
Juicy? Good for ya? Just in time for summer?
Yes, please.
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
- Grate carrots and zucchini into a mixing bowl.
- Mince garlic and finely chop parsley.
- 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.
- Combine cooked vegetables with ground beef and add grated parmesan (if using). Mix to combine and form into patties.
- 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)
- 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.
15 responses to “Grass Fed Beef and Veggie Burgers”
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[…] Good news! You definitely don’t have to sacrifice your beef burgers completely. Instead, add grated, sauteed veggies to cut calories without sacrificing […]
How many calories is in it?
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! 🙂
That is such a cool idea to serve them on grilled sweet potato rounds, love that! The rest of the burger sounds delicious too, of course. Thanks for sharing! 🙂
It’s our favorite way to eat them! 🙂
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Wow – I thought you were the Princess:)
Hello, I stumbled across your recipe online and absolutely love the idea of this recipe! I am currently a clinical dietitian and the hospital I work at has started coordinating monthly nutrition tables where we serve samples of healthy, nutritiously dense foods and provide recipes. I would love to feature this recipe it at the next monthly nutrition table. I want to ask your permission to provide the recipe to those stopping by the table. Many people like to take the printed recipes home and make for their loved ones. I appreciate your consideration.
Hi Bethany! Thanks so much for the message and for asking! I’d love for you to share the recipe 😊 if you could just reference my site/instagram that’d be great 👍🏼
Don’t choose grass fed because it may be lean, choose it because it contains vitamin K2. If you aren’t aware of the benefits of K2 (not K1) you really need to look into it. It helps with osteoporosis (as I found out) and heart disease.
Great point! I think Weston A Price referred to it as the “X factor” that gave traditional societies superior health – also in grass fed butter!
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[…] Por supuesto, no debes sacrificar por completo tus hamburguesas de carne. A diferencia de, añadir verduras ralladas y salteadas para reducir calorías sin sacrificar la […]
My daughter has ulcerative colitis and can’t tolerate the garlic or onion in any food do you have any recipes that I can use or some thing I could substitute