Serves 2
30 Minutes
1 lb grass-fed beef
Salt, pepper, garlic salt (to taste)
Romaine lettuce leaves
Optional Toppings: ketchup, organic cheese, mustard, pickles, onions, avocado, turkey bacon, fried egg, etc
Black Bean Burger (Optional):
2 (15 oz.) cans black beans, drained and rinsed
1 tbsp olive oil 1/2 yellow onion, chopped
3 cloves garlic, minced
1/2 cup mashed sweet potato (steamed, then mashed)
1/4 cup ground flax seeds
1/2 tsp ground cumin
1/2 tsp salt
Grill, or cook slowly in coconut oil, hamburger patties with seasoning until preferred temperature. Wrap in romaine lettuce leaves and top with preferred toppings. Cook extra to use as leftover hamburger for lunch or to create a salad the next day.
Vegetarian Plan Tip: Opt for a black bean burger. Heat the olive oil in a skillet over medium-high heat. Saute the onion until soft, about 5 minutes, then add in the garlic and stir for one more minute. Remove from the heat. In a large bowl, combine the sauteed onion and garlic, beans, sweet potato, ground flax, cumin and salt. Use a fork to stir the mixture, mashing the beans to help the batter stick together. Scoop out the black bean mixture and use your hands to shape it into a burger about 3/4-inch thick. Line a baking sheet with parchment paper. Bake the burgers at 350F for 15 minutes, then use a spatula to gently flip them over and bake for another 5 to 10 minutes.