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Pickle & Greens BurgerFit Burger
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5 from 2 votes

Pickles & Greens BurgerFit Burger

The original catalyst for then entire BurgerFit idea came from eating a pickle that I thought tasted like Worcestershire. I instantly made the connection that if the pickle tasted this good by itself, I had to know what it would taste like in a burger. And here we are, several years later with several recipes and a cookbook.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: BurgerFit, pickles, Pickles & Greens Burger, Summer
Servings: 5 Burgers
Calories: 267kcal
Author: Alane Boyd


  • Skillet
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Food processor
  • Large bowl


  • 1 tablespoon cooking fat
  • 3 cups greens of your choosing spinach, collards, swiss chard, kale, etc.
  • 2 cloves garlic or 1 teaspoon garlic powder, divided
  • 1 1/2 teaspoons salt divided
  • 1/2 cup pickles
  • 1 tablespoon mustard
  • 1 lb ground meat


  •  Heat a skillet on medium heat with 1 tablespoon cooking fat. Add the greens, 1 clove of garlic, and ½ teaspoon salt, and saute until soft, about 5 minutes.
  • Once cooked, add the greens, pickles, garlic, and mustard to the food processor. 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 on each side or to your preference. Cooking times can vary.
  • Optional: Serve over a bed of greens with tomatoes, and onions.


Calories: 267kcal | Carbohydrates: 2g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 921mg | Potassium: 304mg | Fiber: 1g | Vitamin A: 1110IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg