The meat we choose to eat is a really important decision for our health, and that’s why I always stick with grass-fed beef when we’re having burgers. My favorite way to stretch the meat a little bit further—and sneak in some extra veggies—is to mix the ground beef together with zucchini, carrots, and parsley.
It’s sort of a mix between a regular burger and a veggie burger!
The veggies flavor the burgers and keep them extra juicy, and they add extra nutrients like vitamins and fiber. We make these burgers all year because you can easily cook them on the stovetop or on the grill. They’re great over a salad, in a bun, or served on top of grilled sweet potato rounds, like you see here!
Grass-Fed Beef and Veggie Burgers
- 1.5 pounds grass fed ground beef
- 2 medium carrots, peeled
- 2 medium zucchinis
- 3-4 cloves garlic
- ¼ cup chopped fresh parsley
- 2 tablespoons grated parmesan (optional)
- 1 teaspoon salt
- Black pepper
- 2 tablespoons coconut oil
- Grate carrots and zucchini into a mixing bowl.
- Mince garlic and finely chop parsley.
- Melt half of the coconut oil into a hot pan and add garlic, carrots, zucchini, salt, and pepper. Sauté for about 2 minutes, add parsley, and continue to cook for several more minutes until vegetables have softened.
- Combine cooked vegetables with ground beef and add grated parmesan (if using). Mix to combine and form into patties.
- Add the remaining oil back to the pan, and cook over medium high heat for 3 to 4 minutes on each side (or grill over medium high heat for 3 to 4 minutes on each side).
- Serve on grilled sweet potato rounds* or hamburger buns and top with lettuce, tomato, avocado, sprouts, etc.
*To make grilled sweet potato rounds, microwave a large sweet potato for 2 minutes, and then slice it into ¼ inch thick rounds. Brush with oil and grill over medium high heat for 5 to 6 minutes per side.