The title may sound confusing, but this Omnivore Burger is the perfect blend of both sautéed vegetables and ground meat! The veggies add unique and savory flavors and can be modified based on your personal preference or whatever you have in the refrigerator.
This recipe complies with the following diets:
- Paleo – Yes
- SCD – Yes
- Low FODMAP – No
- Grain Free – Yes
- Gluten Free – Yes
- Dairy Free – Yes
- SIBO-Specific Diet – No
- Keto – Yes – each serving has 4g net carbohydrates
This recipe makes 3 servings
Each serving includes: 373 calories, 7 g carbohydrates, 34 g protein, 22 g fat, and 3 g fiber.
- 1tbsp oil (coconut oil)
- 3/4 cup diced sweet onion
- 1/2 cup diced crimini mushrooms
- 1 cup finely chopped fresh greens (beet greens*, spinach, arugula, etc.)
- 1 garlic clove, minced
- 1/4 cup chopped fresh parsley
- 1 egg
- 2tbsp coconut flour
- Salt and pepper to taste
- 1lb organic, grass fed ground beef
- In medium sauté pan, add oil to medium heat. Add the onion, mushrooms, and greens and saute until tender (about 5-7 minutes).
- Remove the veggies from heat and add to a medium mixing bowl. Once cooled, add raw garlic, parsley, salt, pepper, 1 egg and coconut flour. Blend until well combined.
- Add the ground beef and combine with the veggie mixture using your hands. Form mixture into 2-3oz burger patties.
- In the same sauté pan, cook the burgers on medium heat for about 5-minutes on each side or until cooked to your preference.
- Beet greens can add a reddish tint to the burger (due to the bright red beet color in the stems). I used these when I made the burgers…saving the beetroot for later in the week!
- Burgers can be added to a lettuce wrap, top an arugula salad, or to your favorite bun.