Today I’m going to share my very favorite burger recipe with you all! This recipe is easiest if you do it all on a flat topped grill, but it can be done on the stove top as well. My local fare for this recipe includes grass fed beef from my family’s farm, the fresh herbs and onion are all from our backyard garden. The pea shoots, and lettuce are from Ahavah Farm, and the Jalepenos are from Hannigan’s farm….watch out these babies are tasty but HOT!! As many of you know, I practice a low carb lifestyle, so I eat burgers on a bed of lettuce, or wrapped in a large piece of chard-which is delicious by the way! If you are not low carb-ing it, you could serve this burger on a sprouted-wheat bun. Sprouted grains are easier to digest and a delicious combo with this burger. I encourage each one of you reading this to start a little culinary herb garden. Fresh herbs are really what adds so much flavor to so many dishes. There really is something so gratifying about going to the backyard to pick what I need for dinner!
Bacon, Jalepeno Burgers with Herbed Cream Cheese
Juicy burger with a kick
- For the burgers:
- 2 pounds grass-fed ground beef
- 1 package hormone free nitrite free bacon
- 1tsp garlic
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/8 tsp cayenne
- 3 T Avocado oil for grill or cast iron skillet
- For the herbed cream cheese:
- 1 package full fat organic cream cheese
- 1/2 tsp chopped fresh rosemary
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh onion chives
- 1 tsp chopped fresh parsley
- 1/4 tsp garlic powder
- 4 T Mayo
- Burger Toppings:
- Pea Shoots-OR microgreens/sprouts
- Red Onion-sliced and sauted
- Jalepenos-sliced and sauted. If you don't like all the heat of this pepper, de-seed it.
- Step 1 Pre-heat your oven to 350 or the grill to medium high heat.
- Step 2 If you are using a grill put the bacon on to cook. When I make bacon inside, I use a parchment lined cookie sheet in the oven, and bake it for 20-30 min. This method seems easier to clean up than grease splatter all over the stove top.
- Step 3 In a bowl combine the ground beef, garlic, salt, paprika, pepper, and cayenne.
- Step 4 Oil your skillet or grill. Form your burger patties and place them on the grill or in your skillet.
- Step 5 While the burgers are cooking put the onion slices and jalepenos on the grill or in a small skillet on the stove (cooking them preferably in the grease the bacon has rendered). Lightly saute the onions and jalepenos-especially if you are cooking them inside on the stovetop!
- Step 6 While the burgers are frying place the cream cheese, fresh, chopped herbs garlic powder, and mayo in a bowl, and mix with a hand mixer or stand mixer until well combined.
- Step 7 Once the burgers are done to your liking, place them on a bun or bed of lettuce and top with herbed cream cheese, bacon, pea shoots, jalepenos and onions, and lettuce.
I served these burgers up with garlic hand cut french fries. There is nothing like french fries from fresh potatoes! Potatoes are fairly easy to grow in your garden. If you haven’t tried you should plan to next spring! When we harvest potatoes, I chop them up into french fries or hash browns and store them in the freezer. I find that chopping large quantities saves me lots of time. I only need to get out bowls, knives, and cutting boards once this way. Having bulk items chopped up and in the freezer or fridge saves me meal prep time as well! Next time you need to chop onions for a recipe try chopping 2-3 onions, and placing the leftovers in an airtight container in your fridge. I use lots of chopped onion and it’s always nice if it is already chopped up! You can also batch cook these burgers. You could double the recipe and stick half of the cooked burger patties in your freezer. This makes for a quick and easy healthy tasty dinner!