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 Omnivore Burger with Spinach and Roasted Almonds
The Preparation
Burger:
- 1/4 cup kosher salt, for baking
- 200 grams cremini mushrooms, sliced
- 32 ounces ground beef
- 2 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon chipotle seasoning, such as Tone's
- 1 teaspoon crushed red pepper flakes
- 1/2 medium onion
- 1/2 medium yellow bell pepper
- 2 teaspoons cumin
Side Salad:
- 5 cups spinach
- salt, to taste
- 1/8 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1/3 cup roasted almonds
- 1 tablespoon butter
- 2 tablespoons cream cheese
- 1 tablespoon heavy whipping cream
The Execution
1. Preheat oven to 450F on the convection setting (or 475F in a standard oven). Add the sliced mushrooms to a food processor and pulse until finely diced. Remove and set aside, then add the onion and bell pepper to processor and pulse until finely diced.
2. Add all of the burger ingredients to a large mixing bowl. Line a baking sheet with foil. Sprinkle the foil liberally with kosher salt to help absorb any grease that drips off the burger and prevent it from burning.
3. Form the patties and place on a cooling rack over the salted baking sheet. (There should be a little bit of meat leftover). Bake for 19–22 minutes in a convection oven (20–25 minutes in a standard oven). Watch the burgers closely towards the end, as they can overcook quite quickly.
4. Add the reserved meat mixture to a pan over medium heat, breaking it up as it cooks down.
5. Add the spinach, salt, pepper, and red pepper flakes. Let the spinach wilt down.
6. Add the roasted almonds and cook for another minute or two. Add the butter, cream cheese, and heavy cream. Stir them into the spinach until melted and well combined. Turn the heat down to very low to keep the spinach warm.
7. Remove the burgers from the oven — they should be nicely browned on top. Serve the patties alongside the spinach. Serve with dressing!
This makes a total of 4 servings of Omnivore Burger with Spinach and Roasted Almonds. Each serving comes out to be 748 calories, 58.7g fats, 6.5g net carbs, and 44.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 200 gram cremini mushrooms | 56 | 0.2 | 8.2 | 1.2 | 7 | 5 |
| 32 ounce ground beef | 2304 | 181.4 | 0 | 0 | 0 | 155.8 |
| 2 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 tablespoon chipotle seasoning | 7 | 0.2 | 1.6 | 1 | 0.6 | 0.3 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1/2 medium onion | 19 | 0.1 | 4.4 | 0.8 | 3.6 | 0.6 |
| 1/2 medium yellow bell pepper | 16 | 0.1 | 3.6 | 0.5 | 3.1 | 0.3 |
| 2 teaspoon cumin | 15 | 0.9 | 1.8 | 0.4 | 1.4 | 0.7 |
| 5 cup spinach | 35 | 0.4 | 5.6 | 3.6 | 2 | 4.5 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon black pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1/3 cup roasted almonds | 272 | 23.9 | 9.6 | 5 | 4.6 | 9.6 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 2 tablespoon cream cheese | 99 | 9.9 | 1.2 | 0 | 1.2 | 1.8 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| Totals | 2993 | 234.7 | 40 | 14.1 | 25.9 | 179.7 |
| Per Serving (/4) | 748 | 58.7 | 10 | 3.5 | 6.5 | 44.9 |
Omnivore Burger with Spinach and Roasted Almonds
Ingredients
Burger:
- ¼ cup kosher salt for baking
- 200 gram cremini mushrooms sliced
- 32 ounce ground beef
- 2 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chipotle seasoning such as Tone's
- 1 teaspoon crushed red pepper flakes
- ½ medium onion
- ½ medium yellow bell pepper
- 2 teaspoon cumin
Side Salad:
- 5 cup spinach
- salt to taste
- ⅛ teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- ⅓ cup roasted almonds
- 1 tablespoon butter
- 2 tablespoon cream cheese
- 1 tablespoon heavy whipping cream
Instructions
- Preheat oven to 450F on the convection setting (or 475F in a standard oven). Add the sliced mushrooms to a food processor and pulse until finely diced. Remove and set aside, then add the onion and bell pepper to processor and pulse until finely diced.
- Add all of the burger ingredients to a large mixing bowl. Line a baking sheet with foil. Sprinkle the foil liberally with kosher salt to help absorb any grease that drips off the burger and prevent it from burning.
- Form the patties and place on a cooling rack over the salted baking sheet. (There should be a little bit of meat leftover). Bake for 19–22 minutes in a convection oven (20–25 minutes in a standard oven). Watch the burgers closely towards the end, as they can overcook quite quickly.
- Add the reserved meat mixture to a pan over medium heat, breaking it up as it cooks down.
- Add the spinach, salt, pepper, and red pepper flakes. Let the spinach wilt down.
- Add the roasted almonds and cook for another minute or two. Add the butter, cream cheese, and heavy cream. Stir them into the spinach until melted and well combined. Turn the heat down to very low to keep the spinach warm.
- Remove the burgers from the oven — they should be nicely browned on top. Serve the patties alongside the spinach. Serve with dressing!
