Last week one of my neighbors graciously left a bag of her garden goodies on our doorstep. I made this cauliflower, these Herbed Burgers and used the rest of the herbs the next morning in a baked egg casserole similar to this but with olives, greens and of course, herbs.

These burgers were inspired by the 50/50 Burgers in Eat Like a Dinosaur by Paleo Parents. Their version is 50% ground beef and 50% ground bacon, a combination my husband is very fond of but is a bit more time consuming than I can pull off on a standard weeknight.

Here, I combine lean ground beef with ground pork and a medley of fresh herbs for an herbaceous twist on a standard that doesn’t take much more time, if any, to prepare. These can be made ahead of time and frozen raw or cooked.

I served them alongside some roasted Hatch chilies and topped with caramelized sweet onions and crimini mushrooms cooked in Ghee.

Herbed Half + Half Burgers




7 Points Plus Per Burger — Based on 8 Burgers (4.5 Ounces Each Before Cooking)
Serves: 8

  • 1 pound lean ground beef
  • 1¼ pounds ground pork
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme

  1. Finely chop parsley, tarragon and thyme. Add to ground pork, ground beef, kosher salt and pepper.
  2. Use your hands to incorporate the herbs and spices into the ground meat taking care not to over-mix as you will toughen the meat.
  3. Form meat into eight equal-sized patties (or use a kitchen scale to weigh out 4.5 ounce balls and press into patties). Use your thumb to make a small imprint in the middle of each patty (to help them stay flat while cooking).
  1. Grill or cook on a grill pan until desired temperature. Since these have ground pork, I recommend you cook until medium-well or well done. Here is a great link with grilling tips for cooking burgers.

Herbed Burger Recipe