Gluten-free, Paleo, Whole 30, Dairy-free
This build-your-own-slider meal features a burger with ONE main ingredient- grass-fed beef. I'll take this option any day over the litany of highly processed plant proteins and hydrogenated canola oil found in the Beyond and Impossible burger. There, I said it. The plant proteins (wheat, rice, potato, soy, pea) used in these burgers are treated with herbicides, fungicides, insecticides, and pesticides, which is toxic and highly inflammatory for your body.
As a nutritionist, I'm a strong believer that we should #justeatrealfood, as much as possible!
Aaand, grass-feed beef is truly one of nature's most nourishing foods. It's a highly dense protein, as well as a great source of Omega-3 fatty acids (due to the cows feeding on grass, in the sunlight), which we all need more of! It is also high in Vitamins B6, B3, and B12 as well as Folate. Grass-fed beef is also much higher in CLAs (conjugated linoleic acids), which are fatty acids with several health benefits.
Since there are mixed food sensitivities in my family, I like to keep buns and cheese on the side for those who can tolerate gluten and dairy (I'm in the gluten/dairy sensitive camp myself). However, I can tolerate raw dairy just fine. Read more about the health benefits of raw dairy HERE.
RECIPE
Serves 4-6
Ingredients
2 lbs grass-fed organic ground beef
4 Tbsp grass-fed butter
1 head butter lettuce, organic
2 Tbsp spicy mustard, organic
2 Tbsp beef seasoning, organic
coarsely ground sea salt and pepper
2 C mushrooms, any
1 whole red onion
slices heirloom tomatos
slices avocado
Avo oil based mayonnaise
Slices raw cheese
Equipment
Cast iron pan and meat thermometer
Method
Slice the onion and mushrooms and heat 2 separate pans on low-med heat. Add 1-2 Tbsp grass-fed butter to each pan. Cook the onion and mushroom until desired doneness. Once the onions are clear and glassy looking they are done, about 5 min. However, some people continue cooking to get that nice carmelized flavor. I like to cook mushrooms until they are browning around the edges, 5-7 min.
Place ground beef, mustard, and beef seasoning in a large bowl and stir or mix with your hands. Form small patties, and top with an additional sprinkle of salt, pepper, and beef seasoning.
I strongly prefer the flavor of a grilled or smoked burger. But I don't usually take the time to fire up the smoker, especially if I'm cooking during the week. So, pan cooked burgers it is!
Heat a cast iron skillet on medium heat. Place patties inside, and sear for 2 min. Flip the patties and sear another 2 min. The fat from the burgers will be oozing out, and this is just fine! Add enough water to the pan so the water and fat cover the bottom.
Place a lid on the pan and cook 2 minutes. (The lid helps to cook the meat through). Remove the lid and flip the burgers, back to the original side. You may want to take the temp of the meat at this point. I leave on this side until the beef reaches 160 deg, as recommended by foodsafety.gov
If you are serving with cheese, place the cheese slices on top, and they will melt in 1-2 min.
Arrange a platter of lettuce-wrapped burgers and put out all the fixings for a create-your-own burger kind of meal: sautéed onions, mushrooms, desired spreads, cheese and buns. I used butter lettuce as the wrap because it holds the patties so nicely.
NOTES:
If you would like additional tips on eating easy and healthy, please reach out! You can contact me here.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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