Omnivore Burger with Creamed Spinach and Roasted Almonds

Omnivore Burger with Creamed Spinach and Roasted Almonds

Looks like a plain patty on the outside. Take your first bite and there are surprises!

  • 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

  • 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

  • How to prepare:
    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. 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.
    12. In a pan, add your remaining meat.
    13. Let it cook down and brown some.
    14. Add your spinach to the pan with salt, pepper, and red pepper flakes. Let the spinach wilt do
    15. Add your roasted almonds and cook for a minute or two.
    16. Add your butter, cream cheese, and heavy cream to the pan and stir it into the spinach.
    17. Continue to stir the creamed spinach and then let it sit in the pan warm on lowest heat.
    18. Take your burgers out of the oven. They should have a nice browning on the tops.
    19. 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.

    Credit to Link here:

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