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…
- 1 lb. organic grass-fed ground beef
- 4 cups of spinach
- Salt and pepper to taste
- 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.
- Place spinach in food processor and pulse until chopped into small pieces. The size really is based on preference.
- In a large bowl, mix all ingredients well. You want the spinach evenly distributed.
- Divide meat mixture into 4 even portions and shape into patties.
- Place on a baking sheet. Broil for 10-20 minutes depending on how well done you like your burger.
- 1 cup green olives, brine cured
- 1 garlic cloves
- 2 tablespoons olive oil
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!