This scrumptious burger is not what it seems. Mushrooms, peppers, and onions run through the meat to give a decadent taste that you may have never experienced before. The rich flavors of vegetables mixed with the savory flavors of the spices come together at a beautiful medium, giving you a delicious burger!
You might be thinking that mushrooms is a terrible idea to put in burgers, but they’re really awesome. They absorb flavors really well, meaning they will absorb a lot of the fats and juices that the burger releases, taking on a similar taste. They add an earthy quality which gives off that rich umami flavor profile which is needed in all savory foods. In fact, there are some chefs that add mushrooms to their ground beef and nobody knows the difference, except for the fact that the flavor is bar none.
So, I give you The Omnivore Burger. A burger that is not only rich in meat, but rich in vegetables and flavor. You must give this one a try – seriously! I topped mine with a red chili and soy sauce ketchup that I mixed up and it complimented the flavors very well. Play around and see what you can come up with.
Keep in mind that the internal steam of the burger will cause it to rise in size. If you don’t like a massive burger, make your patties smaller and thinner. I love my burgers to be huge, juicy, and full of flavor – so isn’t a big deal to me. I just wanted to point that out for anyone that misses the flimsy fast food burgers that are dwarfed in the palm of your hand!
If you want to bring the fat content up on these and bring the protein down, then it’s pretty simple. Only have 1 patty as your serving and serve with your favorite cheese on top of the burger.
Yields 4 Servings of 1 ½ Omnivore Burger with Creamed Spinach & Roasted Almond Side Salad
The Preparation
The Burger
- 2 pounds ground beef
- 2 cups (200 g) sliced mushrooms
- ½ medium onion
- ½ medium yellow bell pepper
- 1 tablespoon Tone’s Southwest Chipotle Seasoning
- 2 ½ teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes
The Side Salad
- 5 cups raw spinach
- 1/3 cup roasted almonds
- 2 tablespoons cream cheese
- 1 tablespoon heavy cream
- 1 tablespoon butter
- 1 teaspoon red pepper flakes
- Pinch of pepper
- Pinch of salt
The Execution
1. Preheat your oven to 450 Convection mode, or 475 regular bake. Convection is the preferred method here and my timings may be off a little bit for baking.
2. Add 200g (about 2 cups) sliced mushrooms to a food processor.
3. Pulse the mushrooms until they are finely diced.
4. Measure out your meat in a large mixing bowl.
5. Add your mushrooms.
6. Add all spices except the cumin to your mix and mix it well. Make sure all the mushrooms and spices are well distributed in the meat.
7. In your food processor, pulse 1/2 Onion and 1/2 Bell Pepper until finely diced.
8. Add your onion and bell pepper to the meat mixture and add your cumin to that. Mix it well so that everything is incorporated.
9. Find a baking sheet and cover it with foil.
10. Pout about 1/4 Cup Salt over the baking sheet so that it can absorb the grease that drips off the burger. This will stop any smoke from happening when the grease burns.
11. Form 6 burger patties from the meat. You should have a little bit of meat left over – save it.
12. Place your 6 patties on a cooling rack and position it over the salt on the baking sheet. Put this in the oven for 19-22 minutes on convection, or 20-25 minutes on bake. Watch them closely when they get to their timer because it can overcook quickly.
13. In a pan, add your remaining meat.
14. Let it cook down and brown some.
15. Add your spinach to the pan with salt, pepper, and red pepper flakes. Let the spinach wilt down.
16. Add your roasted almonds and cook for a minute or two.
17. Add your butter, cream cheese, and heavy cream to the pan and stir it into the spinach.
18. Continue to stir the creamed spinach and then let it sit in the pan warm on lowest heat.
19. Take your burgers out of the oven. They should have a nice browning on the tops.
20. Serve plated portions of 1 1/2 patty and 1/4 of the creamed spinach.
The macros per serving are: 562 Calories, 38.5g Fats, 4.8g Net Carbs, and 45.3g Protein. If you want to lower the protein and bring up the fat content, just serve your favorite cheese on top of 1 patty and do not serve the 1/2 patty as part of the serving.
| Omnivore Burger with Creamed Spinach and Roasted Almonds | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 2 Pounds Ground Beef | 1621 | 103 | 0 | 0 | 0 | 160 |
| 200g ( ~2 Cups ) Sliced Mushrooms | 30 | 0 | 5 | 2 | 3 | 4 |
| 1/2 Onion | 23 | 0 | 6 | 4 | 5 | 1 |
| 1/2 Bell Pepper | 12 | 0 | 3 | 1 | 2 | 1 |
| 5 Cups Raw Spinach | 35 | 1 | 5 | 3 | 2 | 4 |
| 1/3 Cup Roasted Almonds | 250 | 23 | 7 | 4 | 3 | 8 |
| 2 Tbsp. Cream Cheese | 100 | 10 | 1 | 0 | 1 | 2 |
| 1 Tbsp. Heavy Cream | 50 | 5 | 0.8 | 0 | 0.8 | 0 |
| 1 Tbsp. Butter | 100 | 11 | 0 | 0 | 0 | 0 |
| 1 Tbsp. Tone’s Southwest Chipotle Seasoning | 5 | 0 | 0.5 | 0 | 0.5 | 0 |
| 2 tsp. Cumin | 16 | 1 | 2 | 1 | 1 | 1 |
| 2 tsp. Red Pepper Flakes | 5 | 0 | 1 | 0 | 1 | 0 |
| Totals | 2247 | 154 | 31.3 | 15 | 19.3 | 181 |
| Per Serving ( /4 ) | 561.8 | 38.5 | 7.8 | 3.8 | 4.8 | 45.3 |
Omnivore Burger with Creamed Spinach and Roasted Almonds
Ingredients
The Burger
- 2 Pounds Ground Beef
- 200 g ~2 Cups Sliced Mushrooms
- ½ Medium Onion
- ½ Medium Yellow Bell Pepper
- 1 Tbsp. Tone's Southwest Chipotle Seasoning
- 2 ½ tsp. Salt
- 2 tsp. Cumin
- 1 tsp. Pepper
- 1 tsp. Red Pepper Flakes
The Side Salad
- 5 Cups Raw Spinach
- ⅓ Cup Roasted Almonds
- 2 Tbsp. Cream Cheese
- 1 Tbsp. Heavy Cream
- 1 Tbsp. Butter
- 1 tsp. Red Pepper Flakes
- Pinch Pepper
- Pinch Salt
Instructions
- Preheat oven to 450 convection or 475 normal. (Convection preferred)
- Measure out 200g mushrooms, 1/2 Onion, and 1/2 Bell Pepper. Put the in the food processor and pulse until you have diced vegetables.
- Add your meat, diced vegetables, and seasonings into a mixing bowl and mix well.
- Portion out 6 burger patties from the meat mix.
- Rest the 6 patties on a cooling rack that sits over a baking sheet. The baking sheet should be covered in foil and salt added to it (to catch drippings).
- Put small amount of remaining meat into pan and bring to sizzle.
- Add spinach and let it wilt down with some salt, pepper, and red pepper flakes.
- Add almonds, cream cheese, butter, and heaby cream and stir it well. Let this continue to cook down and stay warm.
- Remove the burgers from the oven after 19-24 minutes. Keep your eye on these as once they start getting past rare temperature, they cook quickly.
- Serve portions as 1 1/2 patty with 1/4 side salad.
