Beet-Beef Burger and Salad for Methylation Support Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Beef Patties
  • 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
  • Marinade
  • 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.

    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.

    Main Ingredient:

    grass-fed beef

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 1 hour(s) 15 min
    Cook Time: 20 min

    Source

    Dr. Kara Fitzgerald - SHC Nutrition

    Posted By:

    SHCnutrition

    Posted On:

    June 15, 2017

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