“Veges Attack Cow – Film at 11” Burger

Like many GenX females, I am focused on healthy eating and holistic living.However, I still have the occasional fast food craving. This recipe allows me to enjoy a hamburger while eating vegetables at the same time. The vegetable infusion complements the burger and is a nice alternative to the traditional side salad or slaw.

Ingredients:

1 c julienned red bell pepper

1 c julienned shitake mushrooms

1 c julienned onions

1 c julienned celery

4 egg whites

24-¼ inch cut rings of green or yellow squash

1 lb lean ground beef – grass-fed

1 tbsp marjoram

1 tbsp sage

1 tbsp savory

1 tsp course sea salt

1 tbsp cracked pepper

6 Hawaiian bread sandwich buns

Canola oil cooking spray

1 c shredded/shaved reserve cheddar cheese

1 c diced tomatoes

Instructions:

1. Toss together bell pepper, mushrooms, onions, and celery

2. Mix egg whites together with vegetables from Step 1. Set aside.

3. Combine marjoram, savory, sage, salt and pepper, and mix into ground beef.

4. Divide ground beef into six equal parts and form each part into a patty that is slightly bigger than the circumference of the bun.

5. Using a large spoon, press two heaping tablespoons of vegetable mix into the center of the uncooked patty.

6. Lay 3-4 rings of squash on top of the vegetable mix on each patty, and use the rings to press vegetable mix further into the raw burger until vegetables are molded into the patty. Use a spoon to capture spillover and press into raw burger. Spray each side of patty with canola oil.

7. Place meat side of patty on grill at medium high temperature; and grill until well-done or medium rare.

8. Once done, carefully flip burger over to vegetable side, press down, and grill until the vegetable side is slightly brown and crispy.

9. Spray inside of each bun with canola oil and grill until toasted.

10. Layer burger as follows: bottom bun, tablespoon of cheese, hamburger, diced tomatoes, tablespoon of cheese, top bun.