Tamara Kenyon is a Boise, Idaho photographer and a lover of cilantro. Here is her recipe for Cilantro Garlic Burgers that will be a crowd pleaser and taste bud delighter.
When I put out a request for recipe’s on Twitter, Tamara was looking for a low sodium burger recipe at the same time — it was meant to be.

Tamara Kenyon Cilantro Garlic Burger

Here is Tamara’s recipe in her own words and don’t forget to check her out on Twitter as well.

I love cilantro so much that I practically put it in everything. These aren’t “cookbook” directions, but this is the realities of how they are made. It is super low sodium because I use all real ingredients. The dressing is really low in sodium as well.

This will make approx 4 decent sized burgers.


  • 1 lb grass fed ground beef – this is a big one because you can really taste the difference
  • Half a bushel of cilantro
  • Several cloves of garlic – even up to a half of the entire bulb
  • 1/4 cup of Urban Rustic Gourmet Maple Balsamic Dressing
  • Half of a red onion

First I will take the cilantro and really process it through the food processer to bruise the leaves. It pulls out the flavor (since it’s being cooked you want to pull it out as much as possible) but also makes it much easier to mix into the meat. I’ll toss that into the ground beef.

I’ll do the same with the onions but process them down really small so that they aren’t chunky at all. Toss that in as well.

Push the garlic through a garlic press. You can never have too much garlic. Ever. Add it into the beef.

Toss the dressing into the meat and mix for several minutes to make sure everything is evenly distributed.

Ball them up, flatten them into patties and toss ’em on the grill!

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