For this recipe I like making the burgers the size of sliders to be able to plate them on a leaf of romaine lettuce (as shown in the video).
With the quantities of ingredients displayed, you can prepare 10 to 12 sliders. Two sliders with all the toppings make a decent sized main course.
If you are making full size burgers, the recipe yields 4 to 5 burgers.
- 2 tablespoons ghee or coconut oil
- 1 medium yellow or white onion, small diced
- 300 grams (or 12 ounces) baby kale and baby spinach
- ¼ teaspoon sea salt
- 1 pound ground beef
- 4 tablespoons tamari
- 1 tablespoon paprika
1. Place a sauté pan on the stove on medium heat. Add a tablespoon of coconut oil or ghee and let it melt.
2. Add the chopped onions and the salt. Sauté for about 3 minutes or until translucent.
3. Add the greens and sauté until they are completely wilted. Fold the veggies in while reducing to be able to fit them all in the pan. Turn off the heat and set aside. Let cool.
4. Once the veggies have cooled down, place them on a cutting board. With a chef’s knife, chop them very small.
5. In a bowl combine the ground beef, tamari, and paprika.
6. Add the chopped greens to the bowl with the beef. Mix until completely integrated.
7. Form your sliders or burgers depending on what size you are looking for.
8. In a separate sauté pan heat 1 tablespoon ghee or coconut oil on medium heat. Allow it to melt.
9. Place the burgers in the pan and fry each side for about 2 to 3 minutes depending on the size.
10. Turn off the heat and let the burgers rest for 3 minutes in the pan before serving. This helps recuperate some of the juices lost during the process of cooking.
They are now ready to serve. We highly recommend plating them with the toppings showed in the video:
- leaf of romaine lettuce
- slice of tomato
- slice of avocado
- 2 tablespoons of caramelized onions
- blue cheese crumbles
We hope you enjoy them.