Meat Mixture Ingredients
2 lbs lean ground beef (or turkey would work)
1 red bell pepper
3 cups fresh baby leaf spinach
1 garlic clove
2 tablespoons worcestershire sauce
2 tablespoons hamburger seasoning (I used McCormick)
4 oz plain greek yogurt (optional for moisture)
In a food processor combine pepper, onion, garlic and spinach and process until very finely chopped. Combine ground beef with chopped mixture and remaining ingredients. Mix well and allow to sit at least 4 hours, best if overnight. Divide mixture in half. Use one to make hamburgers on the grill (will make 6 or more depending on size of patties) and the rest for following recipe.
Vegetable Beef Burgers
3-4 oz velveeta, cubed
1 can fat free evaporated milk (like carnation)
1 box Smart Balance Elbow Noodles
1 tablespoon dried parsley
salt and pepper to taste
Boil 3/4 box of noodles, reserving 1/4 of the box. In a large pan, brown meat until cooked through. Rinse, drain and return to pan. Cook a few minutes longer until all water is cooked out and add crushed tomatoes. Simmer until bubbly and add broth and velveeta cubes. Stir until Velveeta has melted and add in the can of evaporated milk. Bring to a simmer or small boil and add 1/4 of the box of noodles. Allow to slow boil for 5-8 minutes and then add remaining cooked noodles. Stir in parsley, salt and pepper and add more cheese if desired. Serve with a big, fresh salad and enjoy!
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