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Mushroom Sprout Burger Topper
On Friday’s, BurgerFit CEO Alane Boyd gets creative with BurgerFit burgers, Koops’ Mustard, and SunGarden Sprouts! Alane uses ingredients from her home to create this delicious Keto, Paleo, Whole30 4 Pepper BurgerFit burger recipe with the Mushroom Sprout Burger Topper made with Dusseldorf Koops’ Mustard and SunGarden Crunchy Sprout mix!
Grilling season has started and it never tasted so good
My go-to appliance for cooking burgers is the Beefer! If you don’t have a Beefer, don’t sweat it! A regular grill works great for these burgers too. The Beefer gets up to 1,500 degrees, cooks fast, and achieves the perfect consistency for foods. I cooked the burger, bacon, and mushrooms with the sprouts all in the Beefer!
To cook the bacon and mushrooms, I sliced the mushrooms and laid the bacon over them. That way all of the yummy fat would cook with the mushrooms and there was no need to add additional cooking fat. Once the bacon was cooked, I removed it from the Beefer and continued cooking the mushrooms. For the last few minutes, I threw in the Crunchy Sprout Mix from SunGarden. I served the bacon and veggie mixture over the BurgerFit burger and sprinkled it all our Original BurgerFit Smoked Salts. It was delicious!
Trying to get kids to eat vegetables can be really difficult and that is why I love that this burger is made with bell peppers and sweet peppers! You can leave out the spicy peppers in this recipe if you or your kids are sensitive to spicy foods but even if you keep them in there, a lot of people don’t find the spice overwhelming because the meat and vegetables help diffuse the spice. Kids (and picky adults) won’t even know they are eating vegetables and they will be loving it! Also, using sprouts can also be a win for getting a kid to eat vegetables. A sprout is a lot less intimidating to try than a whole vegetable. Sprouts are cute and fun and they make kids curious. Plus, sprouts have such a concentrated amount of nutrients that you don’t have to worry about your kids not getting their vitamins and minerals – a small portion of sprouts will have them covered!
When cooking the peppers for the 4 pepper BurgerFit burger, I used coconut oil but you could use any cooking fat that you prefer to cook with: olive oil, avocado oil, lard, tallow, etc.
One of my favorite mustards to use when grilling is the Koops’ Dusseldorf Mustard. I’m not sure why I feel the two pairs so well together but they do! You can experiment with any of the Koops’ Mustards, though!
Some of the Koops’ Mustards that I think would be great on this burger are:
If you want to try a different type of sprout instead of the Crunchy Sprout Mix from SunGarden, some of the SunGarden sprouts that I think would be great on this burger are:
- Alfalfa SunGarden Sprouts
- Broccoli and Clover Blend SunGarden Sprouts
- Clover SunGarden Sprouts
- Mung Bean SunGarden Sprouts
My favorite way to eat this burger is over a bed of greens with sprouts and mustard on top. I’ll also throw any of the unused mushrooms and spinach from making the burgers, even if it is already blended, on the greens too. It is so delicious!! I usually don’t even use a salad dressing and use Koops’ mustard instead. If I decide I want a little dressing, I’ll usually whip up one of my favorite jar shaken dressing recipes. My boys (my husband and son) always love making a traditional burger with a bun, pickles, and cheese. If you are wanting to get a little more creative with ways to serve your BurgerFit burgers, we have BurgerFit deconstructed recipes to help you out! Here are a few of my favorite BurgerFit deconstructed recipes:
This is going to be my go-to burger recipe this summer! -Alane
Get the recipe
4 Pepper BurgerFit Burger
- Heat a skillet on medium heat with 2 tablespoons cooking fat. Chop the bell peppers and sweet peppers, removing the center seeds. Chop just enough jalapeno to your desired spiciness. Add all of the peppers to the skillet with ½ teaspoon of salt. Sauté all the peppers until soft, about 10 minutes.
- Once cooked, put the peppers, cayenne pepper, and garlic in the food processor (or finely chop). Let the mixture cool completely.
- In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate the vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
- Optional: Serve with the Koops' Mustard and SunGarden Sprouts.
Mushroom, Bacon, Sprout Recipe
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Slice the mushrooms and add to the baking sheet.
- Lay the bacon strips over the mushrooms and cook in the oven for 18-20 minutes, or until it reaches your desired crispiness. Check frequently to be sure bacon doesn't burn.
- Add the crispy sprouts to the bacon and mushrooms for a few minutes at the end before taking out the bacon and mushrooms.
- Serve over the BurgerFit burgers and top with Dusseldorf Koops' Mustard.
Top burger with Koops’ Mustard and SunGarden sprouts!
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Meet our Founder, Koops', and SunGarden
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
Koops’ isn’t your ordinary mustard. It’s extraordinary mustard. With 14 bold flavors that can satisfy any appetite, it makes good food great and great food amazing. We like to think our mustards make everything you spread them on a little better. Well, now your favorite mustard makes the planet a little better too. Sustainably farmed, these organic varieties have all the flavor and texture of the mustard you love.
SunGarden Natural Ingredients are sprouted seeds with intriguing nutritional benefits. There’s a period right after a seed has sprouted, but before it’s a plant, when the potential for nutrition, taste, and performance rises. With less bitterness and more nutrition, sprouted grains and seeds are popping up everywhere. We can sprout, dry, and mill to meet customer specifications. By choosing us you can be sure that all products have undergone rigorous quality and food safety processes to ensure our ingredients are among the safest in the industry.
How We Met
BurgerFit and Koops’ Mustard met before going to the World Food Championships. Since mustard pairs perfectly with burgers, BurgerFit offered samples of Koops’ Mustard in their Tasting Pavilion booth. From there, they continued their relationship by partnering for BurgerFit Friday.
BurgerFit and SunGarden met through mutual connections in the same town where BurgerFit is headquartered. Both companies immediately connected through helping people eating healthier. Sprouts are a perfect, simple addition to any mal and we love how well they go with BurgerFit.
BurgerFit helps make eating veggies fun and delicious for your pickiest of eaters! Our new take on an old classic combines veggies into delicious meat burgers, transforming them into healthy meals that everyone from 2 to 82 years old can enjoy. Each recipe has been tested with kids of all ages, both young and the grown ones. You’ll have them eating beets (and loving it) before they know it!