Popeye Superfood Burgers
INGREDIENTS:
Burgers
1 lb of 100% grass fed/organic ground beef
1 tsp salt
1 tbsp parmesan cheese (grated or shredded, optional)
1 tsp garlic
1 tsp fresh ground pepper
½ tsp paprika
½-1 cup finely chopped spinach or kale
Optional: Clean whole or sprouted grain bun, avocado, lettuce, tomato and grilled onion, sautéed mushrooms.
Sweet Potato Fries
2 large sweet potatoes
3 Tbsp coconut oil
1 ½ tbsp tapioca flour or arrowroot
1-2 Tsp of seasoning such as paprika, cayenne and garlic, sea salt to taste
INSTRUCTIONS:
Burgers
Light grill on high and close the lid, hot for a quick sear is the plan!
Combine beef and all ingredients with your hands, loosely form 4-5 patties
Grill on high heat with lid closed for 2-3 minutes per side.
Serve on a whole grain bun, or skip the bun and eat with a fork!
Sweet Potato Fries
Pre-heat over to 425 and line baking sheets with aluminum foil.
Grease pan with 1 Tbsp coconut oil or cooking spray.
Rinse and pat your sweet potato strips dry. Toss them in a bag or bowl with tapioca flour until well coated. Add the remaining coconut oil to the sweet potato strips and gently toss.
Add desired seasoning of choice. Arrange the strips onto your baking sheet(s), being careful not to crowd the pan and bake for 25 to 30 minutes, flipping halfway through. Season with salt, if desired.
NOTES:
It is amazing how moist the burgers are from the greens!
All seasoning can be adjusted to taste; it’s okay to skip or substitute.
Even my picky eater doesn’t complain about the spinach in this burger.
Recommend making a double batch, wrap patties individually in plastic wrap and store in a ziploc bag for another meal.
POPEYE SUPERFOOD BURGERS
Ingredients
- 1 lb of 100% grass fed/organic ground beef
- 1 tsp salt
- 1 tbsp parmesan cheese (grated or shredded, optional)
- 1 tsp garlic
- 1 tsp fresh ground pepper
- ½ tsp paprika
- ½-1 cup finely chopped spinach or kale
- Optional: Clean whole or sprouted grain bun, avocado, lettuce, tomato and grilled onion, sautéed mushrooms.
- 2 large sweet potatoes
- 3 Tbsp coconut oil
- 1 ½ tbsp tapioca flour or arrowroot
- 1-2 Tsp of seasoning such as paprika, cayenne and garlic, sea salt to taste
Instructions
- Light grill on high and close the lid, hot for a quick sear is the plan!
- Combine beef and all ingredients with your hands, loosely form 4-5 patties
- Grill on high heat with lid closed for 2-3 minutes per side.
- Serve on a whole grain bun, or skip the bun and eat with a fork!
- Pre-heat over to 425 and line baking sheets with aluminum foil.
- Grease pan with 1 Tbsp coconut oil or cooking spray.
- Rinse and pat your sweet potato strips dry. Toss them in a bag or bowl with tapioca flour until well coated. Add the remaining coconut oil to the sweet potato strips and gently toss.
- Add desired seasoning of choice. Arrange the strips onto your baking sheet(s), being careful not to crowd the pan and bake for 25 to 30 minutes, flipping halfway through. Season with salt, if desired.
Notes
- It is amazing how moist the burgers are from the greens!
- All seasoning can be adjusted to taste; it’s okay to skip or substitute.
- Even my picky eater doesn’t complain about the spinach in this burger.
- Recommend making a double batch, wrap patties individually in plastic wrap and store in a ziploc bag for another meal.