Paleo Sun-dried Tomato and Spinach Burgers - Dump and Go Dinner
4
Servings
6
Ingredients
16
Comments
Weather is warming up and that means burger season isn’t far behind! Enjoy this paleo friendly burger with its sun-dried tomatoes and spinach to amp up that irresistible savory goodness.
4
Servings
6
Ingredients
16
Comments
Ingredients
- 1 pound Ground Beef
- 1 cup drain and chop Sun-Dried Tomatoes in Olive Oil
- 1 ½ cups chop Spinach
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Sea Salt
- 2 tablespoons Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- With clean hands, mix together all ingredients in a large bowl.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- With clean hands, mix together all ingredients in a large bowl.
- Divide the meat mixture into indicated number of servings 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 burger Amount Per Serving
- Calories
- 483
- Total Fat
- 33g
- Saturated Fat
- 12g
- Trans Fat
- 1g
- Cholesterol
- 74mg
- Sodium
- 415mg
- Total Carbohydrates
- 24g
- Fiber
- 6g
- Sugar
- 0g
- Protein
- 28g
- WW Freestyle
- 15
16 Comments
Join the discussionThese sound great; making them tonight!
Thanks, Alicia! Enjoy!
I see in the picture you served the burger with the sun-dried tomatoes on top. Did you also mix them into the burger? Also, if I plan on making these the day before do you think they’ll last in the fridge or should I go ahead and freeze them? Thanks, looking forward to trying this!
Yep! The sun-dried tomatoes are mixed into the burger. The ones in the photo are for garnish. 🙂 And if you are making them just a day in a advance they should be ok in the fridge. Beyond that and I would be inclined to freeze them. I would also recommend stacking the patties with wax paper in between and wrapping with foil or plastic wrap to minimize exposure to air. So glad to hear you are excited to try these. Let us know what you think!
These are so good. I’m making them for a second time. This time I’m going to double the recipe and freeze half so that we’ll have them on hand. I think I’ll flash freeze the burgers first before putting them in the ziplocks so that they don’t stick together.
Wonderful!! So happy you enjoyed enough to make again!! ??
To cook them after freezing, do I need to thaw them first? I can’t remember if that is usually spelled out in each recipe or if it’s assumed that everything will be thawed before cooking on serving day.
Heidi, we usually recommend that you thaw prior to cooking. However, I have cooked these burgers before on a lower heat, (and added additional time as needed) from frozen and they did fine.
Frozen or fresh spinach?
This recipe calls for fresh, but we think you could use either fresh or frozen successfully.
Have you made these with plain/dry sundried tomatoes that aren’t packed in olive oil?
We haven’t tried that, but you certainly could! You might just need to add a bit of extra liquid to make up for the oil in the tomatoes. If you try it, please let us know how it turns out!
Hi, is the 1 1/2 cups spinach an entire small (3oz?) bag of fresh spinach? Thanks1
Our shopping list tells you the exact amount of spinach you would need based on the amount of servings you choose but it would be about 1 1/2 cups of spinach is about 2 ounces.
I think the nutritional information on this recipe needs to be double checked. When I put this recipe into my meal planner, I get much different values… especially on the Carb count. (24 total carbs?) If the carb count was accurate (and I’m sure it can’t be) , this recipe should not be tagged as “keto”.
Hi Kristen,
We double checked the nutrition information and it is accurate. We use the ESHA Food Processor Nutrition Analysis Software which is the gold standard among dietitians – and doesn’t allow for values to be input by the general public, which can sometimes cause variants in the values you see. I hope this is helpful info for you.