The Only Grilled 50/50 Beef & Veggie Burger

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber and nutrients.

Chop 1 green bell pepper, 1 medium onion, 4 ounces of mushrooms, and 3 garlic cloves, dicing them enough to sauté.

Heat 1 tablespoon of olive oil in a pan until hot.

Add the chopped vegetables to the pan and sauté until the mushrooms are soft and the onions are translucent.

Transfer the sautéed vegetables to a food processor and let them cool for a few minutes.

Drain black beans thoroughly and add them to the food processor with the vegetables.

Pulse the mixture until about half is chunky and half is more broken down, about 10 to 15 pulses.

In a large bowl, combine the processed veggie-bean mixture with 1 tablespoon of Worcestershire sauce, 1 tablespoon of spicy deli mustard, salt, and freshly ground black pepper.

Add 1 egg and 1 pound of pasture-raised grass-fed beef to the bowl and stir to combine before mixing with hands.

Sprinkle in oat flour gradually (about 1 cup) until the mixture binds together without being overly sticky.

Form the mixture into 8 quarter-pound patties and place them on parchment paper to avoid sticking.

Refrigerate the patties for at least 30 minutes to help retain their shape.

Preheat the grill to around 450 degrees Fahrenheit.

Cook the patties on the grill for about 10 minutes on one side until they have a nice sear, then flip them.

Cook until the internal temperature reaches 165 degrees Fahrenheit, or 145 degrees for medium rare.

Remove the burgers from the grill once cooked to your desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens