When I saw the “unprocessed” theme for this week’s Sunday Supper, I immediately signed up. I’m a big proponent of eating “real food”, as opposed to food-like substances. as Michael Pollan puts it. I was originally inspired to make Grilled Burgers with Garlicky Arugula when I had an abundance of veggies from our weekly community supported agriculture (CSA) share a few years ago.
Twinkies may last forever, but real food doesn’t. With an onslaught of various greens from a CSA or prolific garden, you have to do more than make salads. One night I had burgers planned, and it occurred to me that the arugula I had on hand could add some nice flavor. Quickly wilted in some sautéed garlic, the peppery greens definitely add some variety to a burger. Topped with a fresh tomato, no processed ketchup required here!
The last few summers, I’ve been too busy with my son’s baseball to keep up with a CSA, but I’ve signed up for a fall farmshare now that baseball season has slowed down (but not ended!). I had arugula on hand again when I saw the unprocessed theme posted by our undaunted host, the Foodie Stuntman. I figured this simple recipe using fresh local produce would be a a good fit. Yes, burgers are processed, but I use organic, grass-fed beef raised without any hormones. I figured that’d fly.
To make 2 burgers
1/2 lb grass fed ground beef
2 whole wheat burger buns* (see note below)
2 slices cheese (optional) with no additives
sliced fresh tomatoes
Preheat your grill, then turn to getting the arugula topping ready. Heat the olive oil in a large skillet on medium heat. Add the garlic, sauté for a minute or so until it starts to become golden.
Stir in the arugula, getting it well coated with the oil and garlic. Add a bit of salt and red pepper flakes, then cover. Cook briefly, about 3-4 minutes until just wilted. Keep covered on very low heat while you cook the burgers.
Spray the grill with oil, then add the burgers. Grill on direct heat, covered, for 5 to 6 minutes, then flip and grill for 5 minutes more. Add the cheese if using, give it another minute or so to melt. Of course, you can cook your burgers on a skillet if it’s not a good evening for grilling.
Remove burgers from grill. Place the burger on a bun, then top with a scoop of the garlicky arugula mixture, and top with a slice of tomato. Enjoy!
Wine Pairing: Burgers often call for a cab, but the garlicky arugula topping makes a nice, bold red Zinfandel the way to go with this meal.
*Note on the burger buns: I thought the whole wheat buns I bought for this would qualify for the theme, but then saw a lengthier ingredient list with some unfamiliar sounding items. But burger buns can be made at home, so think I’m still good here. I’m not much of a bread maker, so let me link you to some Sunday Supper friends who have homemade recipes to share: Brioche Buns from Manu’s Menu and Multi-Grain Buns from Peaceful Cooking.
- 1 bunch arugula, washed and coarsely chopped
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- ½ lb grass fed ground beef
- 2 whole wheat burger buns
- 2 slices cheese (optional)
- sliced fresh tomatoes
- Preheat your grill, then turn to getting the arugula topping ready. Heat the olive oil in a large skillet on medium heat. Add the garlic, sauté for a minute or so until it starts to become golden.
- Stir in the arugula, getting it well-coated with the oil and garlic. Add a bit of salt and red pepper flakes, then cover. Cook briefly, about 3-4 minutes until just wilted. Keep covered on very low heat while you cook the burgers.
- Spray the grill with oil, then add the burgers. Grill on direct heat, covered, for 5 to 6 minutes, then flip and grill for 5 minutes more. Add the cheese if using, give it another minute or so to melt.
- Remove burgers from grill. Place the burger on a bun, then top with a scoop of the garlicky arugula mixture, and top with a slice of tomato. Enjoy!
Be sure to check out the tasty and unprocessed recipes from all the Sunday Supper bloggers!
Alluring Appetizers and Stunning Sides
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin and Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
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