Made By: Ryan Noelle February 15, 2013
Happy Valentines Day, Yesterday! I hope everyone was visited by cupid. Since Valentines fell on a Thursday I will be celebrating this weekend with my special someone. If you, like me, are celebrating over the weekend and would like a meal to whip up, this is the perfect one! This was a very simple meal to create and tasted like it took hours! You will definitely impress whom ever you are looking to awe.
Now do not just think this is a meal you should make for two or more people. This is a quick healthy veggie loaded meal for anyone during the week. The best thing is it is great reheated for lunch the next day! The oozy cheese stuffed in the middle of the burger is protected by the beef so upon reheating it still pours out over the smashed cauliflower and sweet potatoes. This is a must try!
Healthy Tidbits: Low in sugar, High in Iron, Phosphorus, Selenium, Vitamin B6, 12 and Zinc.
Servings: 4 Size: 1 patty Calories: 248 Fat: 8.5g Carbs: 3.4g Fiber: 0g Protein: 36.7g Sugar: 2.1g Sodium: 159mg
- 1 lb all natural no hormone grass fed beef
- 1 can Diced No Salt Added Tomatoes
- 1 handful fresh basil
- 1/2 onion diced
- 2 clove garlic minced
- 1 tbsp worcestershire sauce
- 1 tsp dried basil
- black pepper and salt to taste
- 1/4 cup low fat mozzarella
- balsamic vinegar to drizzle over top
Bruschetta Mix: In a sprayed and heated saute pan add onions. Cook for 3 minutes until soft. If browning quickly add a little water to prevent sticking. Now add garlic. Cook for another minute. Next add the tomatoes, seasonings and basil. Bring to a simmer and let it cook down until liquid has evaporated. Set aside.
Take beef add worcestershire sauce and mix together. Now make 4 hamburger patties and four smaller patties to place on top to cover cheese. Sprinkle cheese on larger burger patty and cover with small and press meat sides together until one large patty is formed. Heat a skillet and spray with non stick cooking spray. Add patties. Cook for about 4 minutes and then flip. Cook until they are at desired "doneness" :)
For the Cauliflower and sweet potato mash:
I cut up 1 sweet potato and 1 head of cauliflower. I boiled them in a large pot of water until fork tender. Then drain the water and return veggies to the pot. Take a potato masher and mash mash mash. I added 1/4 cup greek yogurt, pepper, salt 1/2 tsp. rosemary and 1/2 tsp. thyme. The asparagus I simply sprinkle with salt and pepper a little olive oil and roasted at 375 for 8 minutes.
Plate the mashed cauliflower and asparagus and top the beef steak with bruschetta mixture and then drizzle with balsamic vinegar! Yum, Yum!