Veggie Beef Burger with Rocket Salad
Veggie Beef Burger with Rocket Salad
I’m a sucker for a good, juicy burger, and Iabsolutely love the idea of embellishing it with some sautéed veggies mixedright into the meat. This whole concept was inspired by my turkey meatloaf,which gets its moisture from an array of vegetables that are discretelyintegrated. I discovered this translates well to beef burgers, and it’s a goodexample of how to enjoy a bit of meat with a lot of veggies and still feel likeyou’re eating a hearty, all-American meal. Rocket salad is the more descriptiveBritish name for arugula. Although it’s an adaptation of roquette,the French name for arugula, I like to think of it instead as a nod to thepeppery flavor that blasts off in your mouth after the first bite.
Ingrediënten
FOR THE VEGGIE BEEF BURGER:
- 1 tablespoon sunflower oil
- 1 small yellow onion diced
- 1 cup diced cremini mushrooms
- 1½ teaspoons sea salt divided
- 1 carrot shredded
- 1 small zucchini shredded
- 1 pound ground grass-fed beef
- ÂĽ cup sunflower seeds
- 2 tablespoons dried parsley
- 2 teaspoons dried tarragon
- 1 teaspoon dried sage
- ½ teaspoon freshly ground black pepper
- 4 gluten-free hamburger buns optional
FOR THE SALAD:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon stone-ground mustard
- 1 teaspoon honey
- ½ teaspoon sea salt
- 3 cups arugula
- 1 cup shredded purple cabbage
- 1 apple cored and diced
- 1 English cucumber chopped
Instructies
- To make the burgers, heat the sunflower oil in a large skillet or sauté pan over medium heat.
- Add the onion and sauté until it starts to become translucent.
- Add the mushrooms and 1 teaspoon of the salt and sauté for 5 minutes, or until the mushrooms start to release liquid and become soft.
- Add the carrot and zucchini and sauté for 2 to 3 minutes.
- Remove the skillet from the heat and let cool for 10 minutes.
- Preheat a gas or charcoal grill.
- Place the beef in a large mixing bowl.
- Add the sautéed vegetables, sunflower seeds, parsley, tarragon, sage, remaining ½ teaspoon salt, and pepper.
- Use both hands to knead the ingredients together until well combined.
- Form the mixture into 4 patties approximately Âľ-inch thick.
- Grill the patties over direct high heat for 8 to 10 minutes, turning once.
- Transfer to a plate, cover with foil, and allow the burgers to rest for 2 minutes.
- To make the salad, whisk together the olive oil, vinegar, mustard, honey, and salt in a small bowl.
- Combine the arugula, cabbage, apple, and cucumber in a large bowl.
- Drizzle the vinaigrette over the salad and toss well to coat.
- Place the burgers and a generous helping of salad on the gluten-free buns, or go bun-free and serve the salad in bowls with the burgers on top.
Notes / Tips / Wine Advice:
Arugula is a great source of folic acid and rich in immune-boosting vitamins like A, C, and K. It’s also a good plant-based source of calcium.
