Tired of the same old burger? Say it isn’t so! But let’s be honest, for most of us the normal toppings are condiments like ketchup, mustard and mayo. If we’re a little more ambitious, we might reach for the dill pickles or pickled jalapeno slices. So, if you have been sticking to the usual toppings, it’s time to think ‘outside the bun’ and start exploring some new flavor combinations with your Free Graze grass-fed burger.
There are many ways that you can add healthy fiber, vitamins and nutrients to your burger for lunch or dinner, if you get a little creative with your grill. Have you ever tried grilled vegetables as a burger topping? It’s so easy to choose some delicious types of fresh veggies and grill them, to add flavor and dimension to your Free Graze burger. And if you are a parent, it’s a genius level meal hack to increase the amount of healthy vegetables your kids eat every week!
The fresh flavors will liven up your taste buds, and make you forget about ever making a ‘boring burger’ at home. Go gourmet, with some of the suggestions from our Free Graze test kitchen and let us know what you think.
1. Baby Eggplant
If you have never tried grilled eggplant before, it has a surprisingly satisfying meaty flavor that combines very well with a delicious 100% all-beef hamburger patty. But the secret to enjoying eggplant as a burger topping, is to search for the smaller versions of baby eggplant, which have all the same vitamins and nutrients, with less of the bitter aftertaste that large eggplants may have after grilling.
Love onions? You can sauté some and dice them to mix with slices of your grilled baby eggplant. Add a dash of kosher salt, and some garlic powder to kick it up a notch, and you have a really amazing burger topping that is full of vitamins and robust flavors.
2. Portobello Mushroom
People who follow a vegetarian or vegan diet, often choose portobello mushrooms as a substitute for meat. Like the eggplant, it has a surprisingly satisfying and rich meaty flavor. But like virtually all types of mushrooms, the portobello when grilled combines for next-level flavors with a freshly grilled grass-fed beef patty.
3. Zucchini
Grilled zucchini is a perennial favorite as a side dish for any kind of meat, served hot off the grill. But it is spectacular when you add some Italian seasonings and use it as a burger topping.
Wash the zucchini and trim the ends off about ¼ inch on each side to remove the bitter stem areas. You can opt to peel the zucchini if the rind is not to your preference, but we prefer to keep the peel on for added fiber and vitamins. Our suggestion is to lightly brush the zucchini with a mixture of olive oil, and dried oregano before grilling.
Turn your Free Graze burger into an Italian themed lunch or dinner! Top your burger with hot marinara, then add the grilled zucchini slices, and some provolone cheese. Want some extra fresh and authentic Italian flavor? Consider adding some fresh basil leaves to garnish. It’s an unexpected combination and a great way to upgrade your Free Graze burger to a new experience, and perfect for entertaining family and friends.
4. Red and Yellow Bell Peppers
These sweet vegetables need no introduction, because once you grill red or yellow bell peppers, they take on such a delicious flavor, we promise they’ll be no leftovers! Start by thoroughly washing the peppers and removing the stem and seeds. Cut the peppers in half for grilling, and lightly brush them with butter, or olive oil to help prevent sticking. Another idea is to sprinkle kosher salt on your grill before placing the peppers, which also helps, and mildly seasons the vegetables to perfection.
Once they have been grilled, the sweet red and yellow bell peppers will blister, and the outer skin of the pepper will start to separate from the rest of the vegetable. You can eat the charred skin if you prefer, but for some people it can be a little hard to digest, and many dieticians recommend removing it. Slice them julienne style, and add some garlic powder and lightly salt, before setting aside with your other burger toppings.
5. Sweet Potato
Break out this super food more often than during the holiday season, because sweet potatoes are packed full of virtually every vitamin, mineral and nutrient that your body needs for balanced nutrition. The rind or outside peel of the sweet potato can be eaten, but it can also be slightly bitter, so many people prefer to peel it, before grilling.
Keep the size of your slices about ¼ inch in thickness to help keep the vegetable together in a consistent shape and add it to your burger. But here is the good news; if your grilled sweet potatoes do become soft and over cooked, simply transfer them to a bowl, and add some salt, pepper and butter, and whip them into a delicious burger paste topping instead.
7. Charred Belgian Endive
If you have ever had endive lettuce in salads, you probably recall that it has an interesting peppery and slightly bitter taste. Which is fine for a salad of mixed greens, but as a burger topping? What’s interesting is that once you grill the endive, it actually becomes sweet (particularly the inner most portions of the lettuce). It makes for a healthy and really delicious fresh burger topping.
8. Baby Carrots
Grilled carrots on your burger? Before you cringe, and think that maybe our suggestion is a little out there, consider that whenever you have a roast beef with mashed potatoes and carrot dinner, the beef and carrots compliment each other, right? It’s the same when you grill baby carrots and slice them as a burger topping.
Rich in fiber and beta carotene (which is good for your eyes and general health), baby carrots are extra sweet and tender. If you purchase real baby carrots (be aware of knock off’s in the grocery store that are tumbled large carrot imposters), wash them thoroughly and consider keeping the skin on. Add them whole as a tasty topping for your Free Graze burger.
9. Cabbage Wedges
One of the best (and one of our favorite) burger toppings out there, is fresh cabbage slaw. The crunch is irresistible and fresh, against the meaty and juicy flavors of a premium grass-fed burger. This is a new way to enjoy all the nutritional benefits of cabbage, without adding the extra salt and mayonnaise to your patty.
Wash a small cabbage, trim and quarter it on your cutting board. Avoid soaking your cabbage in water if you plan to grill it, as the vegetable will absorb the moisture and lose some of its flavor. Next, cook the large quartered pieces on your grill, lightly seasoning it (our favorite is with jalapeno spices or cayenne). Remove from the grill or wrap them in foil to keep it hot, then separate each quartered section into serving sizes and top your burger.
10. Mexican Jicama
Jicama (pronounced hick-ama) is loaded with healthy nutrients, including vitamin C, potassium, folate and magnesium. It is also packed with fiber and powerful antioxidants, that help fight free-radicals and combat cellular damage from oxidative stress. It’s a vegetable that many people simply pass by in the fresh produce section of the grocery store, but if you are trying to eat healthier, its great on the grill, in soups and salads, and perfect as cooked burger topping.
How did you like some of our suggestions for healthy burger toppings? If you have enjoyed our culinary tips, or if you have feedback or comments about our family of Free Graze premium beef and turkey burgers, send us an email to info@freegrazefoods.com.
