Green Goddess Burgers with Charred Broccoli (Paleo, Whole30)

Ah, the 1920s. Flappers, bob haircuts, and restaurants that created recipes in tribute to famous people!

Green goddess dressing was invented by Philip Roemer, the chef of San Francisco’s Palace Hotel, to honor the actor George Arliss. He starred in a play called The Green Goddess, an adventure story about a plane crash in the Asian kingdom of Rukh. There’s a Rajah and British soldiers and the titular Green Goddess, who may have caused the crash as retribution for British shenanigans in India… and what that all has to do with garlic, chives, parsley, and tarragon, I don’t know. But I give a standing ovation to Chef Roemer and bow with respect to the Green Goddess, because her namesake dressing is fittingly opulent.

A  humble burger is instantly posh when you top it with this dressing—and with caramelized charred broccoli on the side, the veggies are something special, too.

Green Goddess Burgers with Charred Broccoli

Serves 2-4 | Total time: 30 minutes | Whole30 compliant

  • 2 pounds ground beef

  • 1 1/2 teaspoons salt

  • 3/4 teaspoon ground black pepper

Charred Broccoli
  • 1 pound broccoli

  • 1/4 cup water

  • 1 tablespoon ghee or extra-virgin olive oil

  • salt and ground black pepper

Burger Toppings
  • 1 avocado

  • 4 scallions

  • 1 clove garlic

  • 2 tablespoons plus 1/2 cup light-tasting olive or avocado oil (not extra-virgin!)

  • 2 tablespoons lemon juice

  • 1/4 teaspoon salt

  • 1/4 cup (packed) fresh parsley leaves

  • 2 tablespoons dried chives

  • 1 tablespoon dried tarragon leaves

  • 2 anchovies or 2 teaspoons anchovy paste

  • 1 large egg yolk


Shape the burgers: Divide the ground meat into eight equal portions and loosely shape each portion into a ball. Gently flatten the ball into a patty, about 3/4 inch thick. Try not to overwork the meat; just pat it gently and quickly into shape. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation. This prevents them from turning into bulbous hockey pucks when they cook. Sprinkle the patties on both sides with salt and pepper.


Start the broccoli: Place the water in a skillet or saucepan, cover, and bring to a boil. Meanwhile, wash the broccoli and break into florets. When the water boils, add the broccoli, cover, and steam for 4 minutes, until tender. Remove the lid and allow any remaining water to evaporate. Push the broccoli to the side of the pan, add the ghee, then toss the broccoli to coat it in the ghee. Cook on high until a few brown spots appear on the broccoli, then reduce heat to low, sprinkle with salt and pepper, and let it cook while you make the burgers.


Cook the burgers: Heat a large nonstick skillet over medium heat for 3 minutes. Add the patties, indentation-side up, and cook until brown, about 4 minutes. Flip the burgers with a spatula and continue to cook: about 3 minutes for rare, 4 minutes for medium, 5 minutes for well done. While the burgers cook…


Prep the toppings: Thinly slice the avocado and scallions; set aside.


Make the Green Goddess: Smash and peel the garlic clove and place in a pint-size Mason jar. Add 2 tablespoons of the oil, the lemon juice, salt, parsley, chives, tarragon, and anchovies to the jar and whirl with a stick blender until puréed. Add the egg yolk and the remaining 1/2 cup oil; blend until smooth.


To serve, stack avocado on the burger, add dressing, and sprinkle with scallions, then pile broccoli on the side.

Print this recipe
Burger Deluxe Stuffed Potato

The phrase “meat and potatoes” stands for everything that’s good. Who doesn’t want to be besties with at least one meat-and-potatoes kinda guy? For centuries,...

Read More
SB&J Burger

Dave and I enjoyed many fine meals while we were at the Ancestral Healthy Symposium: among them were Animal with our paleo foodie friends and...

Read More