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!)
Let cool. Wrap individual patties in plastic wrap, place in freezer bag, label and freeze. To serve: Thaw. Reheat.
**conversion chart image provided by Erik Spiekermann