Stretching your meat with a vegetable is a great way to up your vegetable intake, and maybe even more important stretch your wallet. I had been trying to come up with a way to change up our typical burgers and add more vegetables into our diets. There are still vegetables that the kids will not eat so if I can add them to a dish and they eat it up, it is a win I don’t hide the vegetables, but tell them that it is mixed in. I don’t like tricking the kids into eating foods but educating them about the food and understanding that we can cook something different and it will taste very different. All they have to do is taste a bite and see how they like it.
Also, who can turn down a burger. I am not sure anyone except for my middle son. Since he has been little, getting him to eat beef, or bison, has been a challenge. I remember him as a baby, spitting out little pieces of pureed meat, challenging. On the other hand, give him a rack of pork ribs and he can put the entire rack down himself!
These are great served on homemade buns or quality hamburger buns. I have been making a homemade bun recipe from The Kitchn for a while. I think this time they finally came out how I liked them. First, I always double the recipe and second, try to substitute as much whole wheat as I can. This time I used 50% white whole wheat flour and 50% white bread flour and they came out wonderful. I also like to make them slider size. My philosophy is that it help keep portion sizes reasonable and if my husband needs more he can just eat two. The recipe is very easy, and I think a fairly basic bread dough. If you have never tried a bread, this could be a great one to try with. I highly recommend brushing the tops with butter as she mentions, and I actually brush them again during the cooking process. Take a look at the Kitchn website, it is a fantastic food blog that I love as well. http://www.thekitchn.com/how-to-make-your-own-hamburger-153290
Unfortunately, the day I was making these burgers, I was making a double batch to try and stay ahead of my cooking during the last weeks of pregnancy. However, one of my dogs, a very hungry 7 year old german short haired pointer thought the burgers were just too good sitting there raw on top of the stove. He ate more than half of them and left us with exactly 5. I mean did he know that there is five of us that need to eat. Needless to say I was furious with him but grateful that there was at least five!
The cucumber salad is a great addition to the burger, very easy to make last minute, and adds a nice crunch! I felt like they didn’t need any other topping but the cucumber and lettuce, but I am sure you could add mayo, smashed avocado, or even more BBQ sauce.
- Bison Beef Burgers
- 1.5 pounds of bison or beef
- 3 - 4 small beets, cooked, about ½ cup packed, shredded, (canned are fine as well)
- 3 tablespoons BBQ sauce, my favorite Sweet Baby Rays
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1 teaspoon pepper
Quick Cucumber Salad
- 1 english cucumber, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Cucumber Salad: Thinly slice cucumber either by hand or with a mandolin. Combine ingredients in a bowl and set aside while making burgers.
- Burgers: Combine all ingredients in a large bowl, except for cheese and mix well. Add the shredded cheddar cheese and mix together.
- Form burgers into patties of desired size.
- Grill on a very hot grill, greased, until cooked through.
- Serve with cucumber salad and lettuce