Carrot & Thyme BurgerFit Burger
It wasn’t until much later in my life that I started liking carrots. I never understood why people liked them, even when they were covered in ranch dressing. I wish I’d had BurgerFit burgers growing up so that I could have adapted my tastebuds sooner. This burger is delicious any way it is served, and the flavors are subtle enough that it can pass as a traditional burger if needed for your family.
Servings: 6 Burgers
- 3 carrots
- 1 tablespoon & 1 teaspoon cooking fat divided
- 1/2 teaspoon thyme
- 1/2 teaspoon salt divided
- 2 cups raw kale
- 1 lb ground meat
Preheat the oven to 350 degrees. Cut the stems off the carrots, quarter them lengthwise, and then cut them crosswise (no need to peel the carrots, unless you prefer to). Mix with 1 tablespoon cooking fat and thyme, then roast on a baking tray for 20 minutes. While the carrots are roasting, heat a skillet on medium heat with 1 teaspoon cooking fat and sauté the kale until cooked down, about 10 minutes.
Once the carrots and kale are cooked, put the carrots, kale, thyme, and ½ teaspoon salt in the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate 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 on a green salad with lemon poppyseed dressing
Calories: 237kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 274mg | Potassium: 411mg | Sugar: 1g | Vitamin A: 7325IU | Vitamin C: 28.6mg | Calcium: 57mg | Iron: 1.9mg