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Beet-Beef Burger and Salad for Methylation Support
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Brief Description
A burger rich in methylation amino acids, B vitamins, betaine, choline and zinc; made with a rosemary marinade and served with arugula and leafy greens.
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Main Ingredient
grass-fed beef
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Category: Main Dish
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Cuisine: American
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Prep Time: 75 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: SHCnutrition
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Posted On: Jun 15, 2017
Number of Servings:
Ingredients:
- 1 pounds - ground grass-fed beef organic
- 2 - raw beets (medium sized) grated
- 1/2 teaspoons - rosemary needles finely chopped (about 1 sprig)
- 3 tablespoons - coconut oil
- 2 tablespoons - olive oil
- 2 tablespoons - apple cider vinegar
- 1 tablespoons - grapefruit OR lemon juice
- 1 teaspoons - Dijon mustard
- 2 cloves - garlic crushed
- 1 1/2 tablespoons - coconut aminos optional
- - sea salt and pepper
Directions:
For Marinade:
1. Stir together the olive oil, vinegar, grapefruit (or lemon) juice, mustard, garlic and coconut aminos. Set aside.
For Patties:
1. Mix the beef with grated beets and rosemary. Season with salt and pepper and form into 6 disc-shaped patties.
2. Place burger patties into a dish with sides. Pour marinade over the patties, cover and place in the refrigerator for 1 hour.
3. Place a large saute pan over medium heat and wait 1-3 minutes until it builds up temperature. Add the coconut oil to the pan and tip the pan carefully to distribute oil around the pan.
4. Add the patties to the pan (do this in batches if needed, being careful not to crowd the pan).
5. Cook for 4 minutes on the first side, and 3 minutes on the second side. Try not to overcook; it's harder to determine when they're done because the red beet makes them look rare.
6. Serve with dark leafy greens. Daikon radish, mushrooms, avocado or legumes would all make nice methylation-supportive additions too.
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