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Paleo Sun-dried Tomato and Spinach Burgers


When I made the sun-dried tomato and spinach meatballs from the March Paleo Menu, my family couldn’t get enough! But now that we’re headed into warmer months, I wanted to find a way to get a similar taste more quickly. Since warm weather often means burgers, I simplified the recipe and turned it into a veggie-packed, paleo friendly hamburger. It’s easy…and it’s delicious if I do say so myself! The added bonus is that it’s whole30 friendly if you can find sun-dried tomatoes without extra ingredients.

Paleo Sun-dried Tomato & Spinach Burgers


Christine @ onceamonthmeals.com


  • 1 pound ground beef, pastured, grass-fed and grass-finished preferred
  • 1 cup sun-dried tomatoes, chopped (use more or less according to your preferences)
  • 2 cups fresh spinach, chopped (or 8 ounces frozen spinach)
  • freshly ground black pepper, to taste
  • sea salt, to taste
  • 2 Tablespoons coconut oil


With clean hands, mix together all ingredients in a large bowl. Divide the meat mixture and shape into patties. Melt coconut oil in a frying pan over medium-high heat. Lower heat to medium and cook patties 4-5 minutes per side, or until the patties are cooked through. (Or grill if desired!)

Freezing Directions:

Let cool. Wrap individual patties in plastic wrap, place in freezer bag, label and freeze. To serve: Thaw. Reheat.

Servings: 4

**conversion chart image provided by Erik Spiekermann

One Response to “Paleo Sun-dried Tomato and Spinach Burgers”

  1. [...] and fries. The quintessential American meal. Everyone has their favorite bun (or lack thereof), topping combinations and variations. In my opinion, a delicious burger starts with good quality [...]

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