Burgers:1 lb. grass fed beef (local if possible)
1 bunch of fresh cilantro
1 T. extra virgin olive oil (since grass fed meat is very lean)
1 medium yellow onion, sliced
1 free range egg (optional- it holds together fine without egg or breadcrumbs)
Seasonings:
sea salt and pepper
2 T. crushed red pepper
1 T. garlic powder
1 T. San-J Low Sodium Wheat Free Tamari
a few cloves of fresh garlic, minced
1/2" piece of fresh ginger, minced (optional)
Sides (Optional):
fresh sliced tomato
fresh collard leaves for "bun"
chopped assorted red and green peppers
sauerkraut
spicy mustard
jalapeño peppers, sliced
To make burgers:
Mix fresh or defrosted meat, half of the cilantro (minced), garlic, seasonings, olive oil, tamari, and egg (if included). Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed meat is very lean and requires significantly less cooking time than normal meat- keep a close eye on it. These cook great on the grill on in a pan with a lid for quicker cooking. If you like your burgers medium or rare as I do, then pay special attention to cooking time and remove burgers when they are still raw inside since they continue to cook.
Serve with sides of your choice. Since I prefer my meat on the less dead side (there are more enzymes which have not been destroyed by cooking and it tastes better to me!), I like these burgers best fresh. They do fine as reheated leftovers, but nothing really compares to a fresh juicy burger!
Mix fresh or defrosted meat, half of the cilantro (minced), garlic, seasonings, olive oil, tamari, and egg (if included). Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed meat is very lean and requires significantly less cooking time than normal meat- keep a close eye on it. These cook great on the grill on in a pan with a lid for quicker cooking. If you like your burgers medium or rare as I do, then pay special attention to cooking time and remove burgers when they are still raw inside since they continue to cook.
Serve with sides of your choice. Since I prefer my meat on the less dead side (there are more enzymes which have not been destroyed by cooking and it tastes better to me!), I like these burgers best fresh. They do fine as reheated leftovers, but nothing really compares to a fresh juicy burger!
Serves: 4-6
This recipe is dairy free and gluten free.
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