This recipe was created for Kim Klaver by her nutritionist. Kim doesn't digest meat easily, and she's a Carbo Type (light appetite). But she craves a burger or filet mignon a couple of times a month, probably because she's a Blood Type O. Kim is also a true Dutch girl - she loves cheese.
(25 minutes from start to serve.)
Prep the veggies - all organic. (Any light veggies ok.)
Mince in a food processor or by hand and put in a large bowl.
½ c carrot
1 c red onion
4-5 large cloves garlic
½ c zucchini
½ c green cabbage
Add and combine:
1 lb grassfed ground beef
1 organic egg, from a happy hen
Himalayan or Celtic salt to taste
Freshly ground organic black pepper
2 tb organic tamari
2 tb organic red wine or 1 tb organic unrefined vinegar
Heat a frying pan, preferably cast iron or enameled cast iron (no Teflon), with:
Organic expeller-pressed coconut oil (Tropical Traditions) to coat bottom of pan
Make the patties.
Slice the cheese: Raw cheddar or raw gruyere or raw goat cheese
Cook the burgers about 3 minutes on one side. Turn them over and put the cheese on top.
Cook covered another 2 minutes or until done to your taste.
Organic stoneground mustard
Thick slices of organic tomato
Thick slices of organic red or white onion
1-2 capsules Pop-A-Green or Pop-A-Purple, with a glass of water.
Let us know how it turns out for you. And send us YOUR favorite recipe.
P.S. Macho men who love burgers are amazed how much they love these. They like the burgers in a bun - sprouted wheat or whole grain, of course, with Staying Alive's Green Mayo. Vegetarians who are transitioning back into eating some meat are surprised at how easy it is for them to eat these. It’s good for recent vegetarians to take HCl at the end of the meal to facilitate digestion.
Time-saving tip: Make a double recipe and freeze the excess burgers. Or make a double recipe and make half into burgers and half into a meatloaf, goulash, taco filling, lettuce cup filling, or minchi. Freeze what you don't eat in mealsized portions. Makes great TV dinners.