I really like a good hamburger. Sometimes I really get in the mood for one, but we typically only eat them if we go out to dinner. However, I know the beef in most restaurants comes from conventional feedlots and even though we still go out from time to time, I know that making hamburgers at home using grass-fed beef is a much better option. (You can read about why we eat grass-fed and where I buy from in this post: Honored Prairie: Why eat Grass-Fed & Free-Range.)
I made these hamburgers for dinner last week and they definitely ‘hit the spot.’ They were juicy and delicious! And I loved the mushroom and spinach combination that I served over the top of each one. My picture isn’t the prettiest, but I think you’ll get the idea. 😉
This is a really basic, simple hamburger patty…but that’s what makes it my kind of recipe! It’s a good base to start from…and I look forward to coming up with more exciting flavor combinations in the future.
Grass-Fed Hamburger Patties
- 1 lb ground sirloin (local, grass-fed is ideal – I buy from Honored Prairie)
- 1 egg (local, pastured is ideal)
- 1/3 cup whole wheat breadcrumbs (I use homemade)
- 1/2 tsp salt
Mix all ingredients together. Shape into patties (I made five) and cook to desired ‘doneness.’ I used my George Foreman Grill, but you can use a regular grill or whatever method you prefer, of course.
Saute sliced (washed) mushrooms in a large skillet with a smidge of butter. When the mushrooms are almost done, add baby spinach and cook until wilted. Place hamburgers on a foil-lined baking sheet. Add mushroom/spinach mixture to top of each burger and then add a slice of cheese. Place in hot oven to melt (mine already happened to be on at 400 degrees). Serve on buns (or even a lettuce wrap).
For the buns, I used my honey whole wheat sandwich buns recipe. (We love these!) Whenever I make a batch, I always have extra leftover to freeze. So, for this particular dinner, all I needed to do was thaw out five buns about 2 minutes before dinnertime! I simply warm them in the microwave at 50% power…so easy! I usually toast them, too, but its not necessary. I also spread a tiny bit of organic mayonnaise on my top bun before eating, but that is completely optional, as well.
These hamburgers were so good! I’ve never seemed to have much luck making hamburgers that hold together well enough and are tasty, too…but I was very happy with how these turned out. I’m hoping we can use the grill more this summer (if summer ever gets here)! My kids didn’t eat the mushroom/spinach topping, but they liked the hamburgers with cheese (and, of course, they always love these buns)!
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