Sweet Potato + Rosemary BurgerFit Burger
You may be wondering why I used sweet potatoes in one of the recipes since so many people love them. While a lot of people do like them, there are some (especially toddlers) who don’t like them or who go through phases where they will not eat anything orange. The great thing about this recipe is that everyone else in your family who loves rosemary sweet potatoes can enjoy them as a side with their burgers!
Servings: 6 Burgers
- 2 large sweet potatoes
- 1 tablespoon & 1 teaspoon cooking fat divided
- 1 1/2 teaspoons salt divided
- 3/4 tablespoon rosemary
- 2 cups raw spinach or kale
- 1 lb ground meat
Preheat the oven to 425 degrees. Quarter the sweet potatoes lengthwise, then cut them crosswise. Mix with 1 tablespoon cooking fat, ½ teaspoon salt, and rosemary, then roast on a baking tray for 30 minutes. While the sweet potatoes are roasting, heat a skillet over medium heat with 1 teaspoon cooking fat and saute the spinach until cooked down, about 5 minutes.
Once the sweet potatoes and greens are cooked, put the sweet potatoes and greens 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 a side of rosemary sweet potatoes.
Calories: 254kcal | Carbohydrates: 9g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 663mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7085IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2.1mg