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Bun-less Veggie & Kale Burger

IMG_12481-1024x682 Bun-less Veggie & Kale BurgerBe sure to use all the coconut oil this recipe calls for in the cooking process to protect the meat from becoming damaged by the high heat on the pan.

The good fats on this help to provide satiety or the sense of satisfaction after eating. This reduces the desire to binge or crave sweets after the meal and helps the body to burn fat all night long.

Ginger, garlic and parsley help to stimulate better hydrochloric acid production from the stomach, bile production from the liver/gallbladder and enzyme secretion from the pancreas. This enhances the digestion and absorption of the nutrients and reduces stress the meal places on the digestive system.

Grass-fed beef provides great protein as well as anti-inflammatory omega 3 fatty acids and CLA (Conjugated Linoleic Acid) to rev up metabolism. CLA is found naturally in beef and dairy, and has been shown to cause fat loss in many studies. The avocados, kale, olive oil and bell peppers provide tons of unique anti-oxidants to scavenge free radicals and protect the tissues of the body.

You will feel amazing due to the unique blend of digestive tonics, anti-oxidant rich fat sources and clean protein.

Print Recipe
Bun-less Veggie & Kale Burger
This recipe is simple, satisfying and a healthier version that tastes great.
Instructions
  1. Add herbs, Worcestershire sauce and beaten egg to the beef or bison season with salt and pepper and mix together.
    IMG_12481-1024x682 Bun-less Veggie & Kale Burger
  2. Shape grass-fed beef into 4 quarter pound patties.
  3. Using a stainless-steel pan at a medium-high heat, melt 2 tbsp. of coconut oil keeping a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.
  4. Transfer the burger patties to the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little, cook for 3 to 4 minutes.
  5. Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Sprinkle the other side with salt and pepper, and cook for another 3 to 5 minutes. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great.
    IMG_12481-1024x682 Bun-less Veggie & Kale Burger
  6. In a separate pan, heat 2 tbsps. of coconut oil and sauté the curly kale, carrot, diced peppers, ginger root and crushed garlic until tender. Divide the sautéed vegetable on to 4 plates. Place burger on the sauté and add avocado slices, raw cheese chunks, squeeze a half lemon and add olive oil on top. Season with salt and pepper. Top with parsley.
Recipe Notes

Burger Cooking Times
Medium-Rare (red in the middle): 6 minutes’ total
Medium (pink in the middle): 7 to 8 minutes’ total
Medium-Well (a smidge of pink in the middle): 9 minutes’ total
Well Done (no pink): 10 minutes’ total

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