Spinach Burgers with Olive Relish

Dr. Jolene BrightenPublished: Last Reviewed: What to Eat Leave a Comment

Confession: I mix greens into ground beef pretty much all the time. My toddler will eat the burger. Everything else, well, there's no guarantee.

Now don't get me wrong, my son is pretty much a dream eater by toddler standards (minus the food in the hair and on the floor and on the back of the chair… sigh). But he's not always into what we are serving. Sometimes all he wants to eat is broccoli. Other times, he won't even let it on his plate. If you have a toddler, you know how unpredictable it can be.

So anyhow, I'm all about full disclosure when it comes to food and my kid. He knows there are greens in the burger. He could care less (see, now that is lucky).

So, why put the greens in? Well, toddler or adult, is it ever a bad thing to have more vegetables in a meal? Pretty much, no.

What I also love about burger with greens mixed in is that I can heat them up the next morning for breakfast and feel awesome for a pulling off a quick protein and greens packed meal. Oh yeah, you read that right. Protein and greens for breakfast and it was NOT a smoothie I was referring to. Win!

Ok. Enough chit chat. Here's the quick and easy business that results in burgers. Mmm…

Burgers:

Ingredients:

  1. 1 lb. organic grass-fed ground beef
  2. 4 cups of spinach
  3. Salt and pepper to taste

Directions:

  1. Set oven to broil. You can also put these on a grill, but on a Monday night after a long day of work, I use a toaster oven set to broil. Yeah, that's how I roll on weekdays.
  2. Place spinach in food processor and pulse until chopped into small pieces. The size really is based on preference.
  3. In a large bowl, mix all ingredients well. You want the spinach evenly distributed.
  4. Divide meat mixture into 4 even portions and shape into patties.
  5. Place on a baking sheet. Broil for 10-20 minutes depending on how well done you like your burger.

Olive Relish

Ingredients:

  1. 1 cup green olives, brine cured
  2. 1 garlic cloves
  3. 2 tablespoons olive oil

Directions:

Toss in a food processor until it is the desired consistency. Top burger with as much as you like. Another confession, I get a bit crazy with the olives and garlic. And when we get really crazy, I throw some sardines into the mix as well. Watch out now!

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About The Author

Dr. Jolene Brighten

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Dr. Jolene Brighten, NMD, is a women’s hormone expert and prominent leader in women’s medicine. As a licensed naturopathic physician who is board certified in naturopathic endocrinology, she takes an integrative approach in her clinical practice. A fierce patient advocate and completely dedicated to uncovering the root cause of hormonal imbalances, Dr. Brighten empowers women worldwide to take control of their health and their hormones. She is the best selling author of Beyond the Pill and Healing Your Body Naturally After Childbirth. Dr. Brighten is an international speaker, clinical educator, medical advisor within the tech community, and considered a leading authority on women’s health. She is a member of the MindBodyGreen Collective and a faculty member for the American Academy of Anti Aging Medicine. Her work has been featured in the New York Post, Forbes, Cosmopolitan, Huffington Post, Bustle, The Guardian, Sports Illustrated, Elle, and ABC News. Read more about me here.