Grassfed Beef Burgers with a Mexican twist

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It’s almost summer time and burgers are perfect on a bed of greens for a lazy meal.

Last night, I had to fend for myself for dinner. Adam had band practice prepping for the – HUGE EASTER SERVICE YOU DON’T WANT TO MISS – which meant that I was going solo for dinner.

While I don’t mind cooking for the most part, I don’t like to fuss too much if I’m just cooking for myself… Also, I was really hungry and needed something in my belly fast!

I ended up making burgers with some grassfed beef I had in the fridge from the farmer’s market. I seasoned it with salt, garlic powder, pepper, and Italian seasonings. I added one egg and about a 1/4 cup of buckwheat to stretch it a little (not sure if it actually did or not). Then gets the messy/fun part – I stuck my hands in the meat and mixed everything in. I made several patties – I think I made 6 or so with one pound.

I put a little coconut oil in my skillet and put the patties in the hot oil to cook. I flipped them after a few minutes (maybe 5 or so) when the bottom got nice and browned.

While they cooked I made my salad. I started out with my bed of greens. Then, I mashed up some avocado for some quick “guacamole.” I had a few cherry tomatoes that I threw in there and added a few spoonfuls of salsa for a “dressing.” I sprinkled just about 1 tablespoon of cheese on top and called it “Done.” This was also a great way to get in more avocado that I mentioned earlier this week.

It was a great “throw together something quick before I order a pizza or eat the refrigerator door” kind of meal.

Hope you enjoy it! Happy Eating – What did you eat last night?

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Angela Parker
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