Jun 212015

Beefy Burgers with Vegetables. The Best of Both Worlds.


We don’t think every burger needs to have vegetables in it, but there are times (like almost always) when it’s worthwhile to mix a little nature’s goodness in with that ground beef. You not only get added flavor and vitamins but also, as in this recipe for example, anywhere from 30%-50% more burgers!

So you know, we’re not big proponents of hiding vegetables in your kids’ meals. We rather they learn to identify and love vegetables because they enjoy eating them. It will serve them better in the long run. That said, there’s nothing wrong with including some smart fillers—like carrots or zucchini—in the way you might add bread crumbs to your meatloaf.

These burgers retain a good bit of beefy flavor but also burst with the superpowers of some favorite vegetables. If you have a stickler for beef-only burgers you can chop the recipe in half and add the veggies to only half the ground beef. No problem. And, depending on what you like on your’s—some people are keen for ketchup only—you might try one of these flavored mayos to really feel like you’re enjoying a pub burger at home.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


Beefy Vegetable Burgers

Ingredients:Adding a few ingredients to your beef makes more nutritious and more burgers.

  • 1 small zucchini
  • 1 cup chickpeas (About 1/2 a 19oz can)
  • 1⁄2 large onion, chopped
  • 1 pound ground 80% lean beef
  • 1 small carrot, (about 1/2 cup) grated or chopped in a mini blender
  • 1 tablespoon garlic powder
  • 1 tablespoon unsalted butter
  • salt and pepper

Directions:

  1. Grate the zucchini and using your hands or a sieve, squeeze as much liquid out of it as possible. Set aside.
  2. Place the chickpeas and onion into a food processor and process until a smooth paste forms.
  3. In a large bowl, use your hands to mix together the meat, carrot, garlic powder and zucchini.
  4. Add the chickpea paste to the meat mixture and blend together, again, using your hands is easiest.
  5. Once everything is blended, form patties of medium thickness – you should get 6 patties if using 1 lb. of beef, depending on the size you make them.
  6. Heat a cast iron or heavy skillet over medium high heat.
  7. Add the butter to the pan and cook until melted.
  8. Add the patties to the pan. Do not crowd them.
  9. Press each patty gently with a firm spatula to sear underside.
  10. Cook for about 3 minutes.
  11. With a spatula turn each burger over.
  12. Season with salt & Pepper
  13. Cook for another 3 minutes on the second side or until meat is firm when lightly pressed and juices run clear when poked with a fork.
  14. Remove to serving dish or straight to buns!

Watch this quick video to see how easy it is to make a good indoor Burger:

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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