Herbed Half + Half Burgers

TOTAL SHARES 232

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
 
Prep:
Cook:
Total:
 
7 Points Plus Per Burger -- Based on 8 Burgers (4.5 Ounces Each Before Cooking)
Serves: 8
Ingredients
  • 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
Instructions
PREP:
  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).
COOK:
  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

TOTAL SHARES 232

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Comments

    • EverydayMaven says

      The waiting list is 2 to 3 years!!! I’ve been on it for a while though and they recently built a new one sort of close to me that I know took a lot of people off the list!

    • EverydayMaven says

      No! :( Our tree grew a lot since last year so I have even more shade cover than I did before. I am on the waiting list to get a community garden plot though so maybe that will happen before next season!

  1. says

    These burgers look scrumptious, Alyssa, and I love that you added so many fresh herbs. I’m grilling burgers this week and will add some, too. We’re devouring hatch chiles now, too – so delicious off the grill! I pureed a few with a bit of olive oil so we have a sauce to dollop on eggs now. Hope you’re doing well!
    Hannah recently posted..Plum Chutney and Moving to the MethowMy Profile

  2. says

    Alyssa,
    What a great idea. All of my “parsley” is celery (I swear I planted parsley, but celery is growing there, or the parsley is on steroids because the stems are super thick) but I’ve got plenty of thyme and rosemary. I’m waiting on parsley in the farm share–and then these burgers will sing!
    Thank you.
    kirsten@FarmFreshFeasts recently posted..Slow Cooker Squash and Beef MasalaMy Profile

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