Attention tree huggers…raising cattle organically limits greenhouse emissions by using less energy. Furthermore, organic beef contains no added hormones or antibiotics and contains fewer toxins. It also cooks faster than traditional beef.
2 lb. Organic Ranchers Certified Ground Beef
4 cloves of garlic
2 slightly beaten eggs
1 ½ tbsp of Worcestershire Sauce (optional)
¾ cup bread crumbs
Salt & Pepper as desired
2 tbsps Extra Virgin Olive Oil (EVOO) as needed for skillet
5 cups of baby green spinach
1 cup of halved grape tomatoes
1 large size avocado (2 small)
½ cup of sunflower seeds
1 ½ cup feta cheese1 cup of diced strawberries (if in season)
Beat egg with fork in a separate bowl and add garlic. Pour egg mixture into already massaged ground beef. Pour in Worcestershire sauce and mix in using your hands. Add salt and pepper as desired. Heat EVOO on skillet at medium for a couple minutes while forming 8 small patties. Place patties on a large skillet and push them flat using a spatula. Cook for about 4-5 minutes on each side on medium heat depending on your preference.
Toss salad ingredients together. Add avocado no more than 2 hours before serving to avoid discoloring. Dress with poppy seed or papaya seed dressing. Place 2 mini-burgers on each salad and top mini-burgers with remaining avocado if any.