Who doesn’t love a big juicy burger on a fresh sesame bun loaded with all the toppings? While it might be tasty it isn’t the most healthy dinner in the world. I’ve found a way to really enjoy a weeknight burger without all the carbs and fat. I promise it is still delicious. Try this recipe using whatever vegetables you have on hand. If you put them in a food processor and blend them very fine you will have even greater success. Adding a ton of vegetables to my burgers allows me to use a lot less meat than I normally would and it’s still a large and fulfilling delicious meal! I honestly didn’t miss the bun with this burger.
- Ground lean beef
- 1/2 Onion
- 1/2 package of baby portabella mushrooms
- 2 garlic cloves
- Hot cherry peppers (you decide)
- Fresh parsley
- 1 egg – the white
- Salt & pepper
- Gruyère cheese (or whatever you prefer)
- Olive oil
- Red pepper flakes
- Take the meat out of the fridge to bring to room temperature. Chop your onions, mushrooms, garlic and fresh parsley very small. I used about 2 spoonfuls from a jar of chopped hot cherry peppers- you can decide how spicy you want it. You can use a food processor to make life easier. Put all the ingredients in a bowl.
- Add the meat to the bowl and season with kosher salt & fresh cracked black pepper. Add the white from one egg. Mix all the ingredients together with your hands. Put a flat pan on the stove on medium to high heat. Form two burgers out of your mixture.
- Cut your cheese into a few small pieces and stick into your burger in different sections. They make for a nice surprise when you cut into it later! Make sure you seal the meat back up around the cheese.
- Spray your pan with the misto olive oil and place your burgers on the pan. I used the top of another pan to help cook the burgers faster but didn’t put it down air tight. Just enough to speed up the process and let steam come out. After about 5 minutes, flip the burgers and let them cook through.
- When your burgers are almost done add a tablespoon of olive oil to a separate pan on medium heat with red pepper flakes. Add a bag of spinach, a healthy sprinkle of kosher salt and let cook for about a minute.
- Plate the spinach with the burger on top. Serve with a whole grain rice on the side.