Mini Grass-Fed Beef Veggie Burger Skewers

by Arielle J on October 2, 2015

At my “Fall into Health” event last week, I needed to create a hearty Fall entree for the guests. Skewers are the perfect party finger food – easy to pick up and pop your mouth. So, I decided to make the burgers mini and top them with farmers market veggies to make the guests feel healthy.

I used local, grass-fed, pasture-raised meat from Arcadian Pastures (you can purchase at Eataly NYC or online here)

Grass-Fed Beef Veggie Burgers
Ingredients:
1/8 Red or white Onion, minced (approx. 1 Tbs)
1 tsp fresh or frozen Green Peas, thawed (approx. 12 peas)
¼ lb Arcadian Pastures Local Grass-fed Ground Beef (approx. 3-4 oz)
¼ tso Sea Salt
1 Tbs Grapeseed Oil (expeller pressed)
½ piece Kale, cut into 1-inch pieces
¼ Pickle, sliced
3 Cherry Tomatoes, sliced in half
5 tsp organic ketchup

Directions:
1. In a bowl, mix minced onion, thawed peas, beef and salt. (If you have frozen peas, run under warm water for 1 min to thaw.) Mix with hands or fork until mixed well together.
2. If you want to make a big regular-sized burger patty, using hands, mold into a large ball and pat down to flatten (cooking time below will vary depending on how big you make your burger). If you want to make mini burgers, like the photo shown above, scoop out approximately 1Tbs of meat-veggie mixture, roll into a ball and flatten with hands.
3. In a pan on medium heat, heat up grapeseed oil for approx. 1 min
4. Place burgers gently on oiled pan and cook for approximately 2.5 min on each side until golden brown on each side. Check one to make sure its cooked through – pink/brown should ensure its cooked.
5. Take off of pan and place onto a large toothpick or skewer – burger, then ketchup, then kale, then pickle, then tomato! Or, place mini burgers on top of a salad, gluten-free bun, or onto of brown-rice pasta for a dose of protein.

Makes: 1 Serving (approx. six 1 ½ inch mini burgers or 1 big burger)