Paleo Sun-dried Tomato and Spinach Burgers - Dump and Go Dinner

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Paleo Sun-dried Tomato and Spinach Burgers - Dump and Go Dinner

Christine
The Cook
4 Servings
6 Ingredients
12 Comments
Weather is warming up and that means burger season isnโ€™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
12 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
Serving Day Ingredients

Containers

Supplies

  • Parchment Papers
  • Labels

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?

  1. With clean hands, mix together all ingredients in a large bowl.
  2. Divide the meat mixture into indicated number of servings and shape into patties.
  3. Place individual patties on parchment paper squares.
  4. Divide into indicated number of freezer bags, label, and freeze.

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.

  1. Thaw: In fridge
  2. Melt coconut oil in a frying pan over medium-high heat.
  3. Lower heat to medium and cook patties 4-5 minutes per side, or until the patties are cooked through.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. With clean hands, mix together all ingredients in a large bowl.
  2. Divide the meat mixture into indicated number of servings and shape into patties.
  3. Melt coconut oil in a frying pan over medium-high heat.
  4. 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
320
Total Fat
22g
Saturated Fat
11g
Trans Fat
0.5g
Cholesterol
75mg
Sodium
220mg
Total Carbohydrates
6g
Fiber
2g
Sugar
0g
Protein
24g
WW Freestyle
10
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
3 Lean Meat

12 Comments

Join the discussion
  1. 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!

    1. Yep! The sun-dried tomatoes are mixed into the burger. The ones in the photo are for garnish. ๐Ÿ™‚ 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!

      1. 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.

  2. 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.

    1. 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.

    1. 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!

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