In this version of the traditional hamburger, we managed to sneak in a full teaspoon of nutrient-packed pureed blueberries and spinach per ounce of beef. The familiar taste of ketchup helps to override any detectable foreign flavors, and I have yet to find anyone who noticed anything unusual about this burger. If you’re adding the optional chickpeas, you will boost the fiber and vitamin content and ensure that all of the saturated fat of the meat is quickly escorted out of the body.
Servings: 8 to 10 burgers
- 1 large egg
- 1/4 cup Purple Puree Make Ahead Recipe
- 3 tablespoons ketchup
- 1 teaspoon salt
- 1/4 cup fresh whole wheat bread crumbs*
- 1 pound lean ground beef
- 8 to 10 slices American cheese optional
- 8 to 10 hamburger buns or English muffins preferably whole grain
- slices Pickleand ketchup to garnish
- In a large bowl, mix egg, Purple Puree, ketchup, salt, and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
- Using damp hands, shape mixture into 8 to 10 patties that are fairly thin.
- At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
- Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking.
- Cook the burgers for 3 minutes on each side then flip and add cheese (optional) to melt over patties for another 3 minutes.
- Serve on fresh, soft burger buns or English muffins with ketchup and pickles.
- Whole wheat bread crumbs can be found in natural and organic food stores, but you can easily make your own by pulsing whole grain bread in a food processor to achieve fine crumbs.
- It’s that simple. Three slices of bread yield about one cup of fresh crumbs. They keep for months in a sealed bag in the freezer.
- A great use for leftover burgers: Undercover Crispy Ravioli,