Loaded Cowboy Burgers
If you're looking for a fantastic way to get your veggies in, this incredible burger is for you! Serve it with a side of my super delish Crispy Sweet Potato Wedges on Phase 3 or my yummy Jicama Fries on Phase 1 or Phase 3.
Phase 1 and Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 45 minutes
Ingredients
1 pound extra-lean ground beef
1 medium carrot, grated
4 slices nitrate-free, no sugar added turkey bacon, cooked and crumbled
1/2 cup frozen chopped spinach, defrosted and drained
1/2 small red onion, finely chopped
2 egg whites
2 tablespoons finely chopped fresh cilantro
2 tablespoons coconut aminos
1 tablespoon Dijon mustard (no sugar added)
1 jalapeno, seeded and minced
1 garlic clove, minced
1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
A few dashes of sriracha or your favorite hot sauce (optional)
1/4 cup quick-cooking oats
4 sprouted-grain buns
1/2 cup beef broth or vegetable broth, or a little more if needed
1 cup thinly sliced sweet onion
8 ounces white mushrooms, sliced
1 tablespoon balsamic vinegar
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, carrot, bacon, spinach, red onion, egg whites, cilantro, 1 tablespoon of the coconut aminos, the mustard, jalapeno, garlic, salt, pepper, and sriracha (if using). Mix with your hands to combine everything thoroughly. Add the oats and mix again until they are fully incorporated. Form the beef mixture into four patties. Put them on the prepared baking sheet and bake for 20 minutes (or to your desired doneness), carefully flipping the burgers halfway through. During the last 8 minutes of cooking, open the buns and put them in the oven, directly on an oven rack, to toast.
- Meanwhile, in a large skillet, heat the broth over medium-high heat. Add the sweet onion, mushrooms, remaining 1 tablespoon coconut aminos, and the vinegar. Saute until the onion is very soft and dark, the mushrooms have shrunk down, and all the liquid has evaporated (you may need to add more broth while cooking). Remove from the heat.
- On the bottom half of each bun, put a burger and top with one-quarter of the onion-mushroom mixture. Add any other toppings you like. cover with the top of the bun and serve.
If you're looking for a fantastic way to get your veggies in, this incredible burger is for you! Serve it with a side of my super delish Crispy Sweet Potato Wedges on Phase 3 or my yummy Jicama Fries on Phase 1 or Phase 3.
Phase 1 and Phase 3 | Serves 4
Prep time: 15 minutes | Total time: 45 minutes
Ingredients
1 pound extra-lean ground beef
1 medium carrot, grated
4 slices nitrate-free, no sugar added turkey bacon, cooked and crumbled
1/2 cup frozen chopped spinach, defrosted and drained
1/2 small red onion, finely chopped
2 egg whites
2 tablespoons finely chopped fresh cilantro
2 tablespoons coconut aminos
1 tablespoon Dijon mustard (no sugar added)
1 jalapeno, seeded and minced
1 garlic clove, minced
1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
A few dashes of sriracha or your favorite hot sauce (optional)
1/4 cup quick-cooking oats
4 sprouted-grain buns
1/2 cup beef broth or vegetable broth, or a little more if needed
1 cup thinly sliced sweet onion
8 ounces white mushrooms, sliced
1 tablespoon balsamic vinegar
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, carrot, bacon, spinach, red onion, egg whites, cilantro, 1 tablespoon of the coconut aminos, the mustard, jalapeno, garlic, salt, pepper, and sriracha (if using). Mix with your hands to combine everything thoroughly. Add the oats and mix again until they are fully incorporated. Form the beef mixture into four patties. Put them on the prepared baking sheet and bake for 20 minutes (or to your desired doneness), carefully flipping the burgers halfway through. During the last 8 minutes of cooking, open the buns and put them in the oven, directly on an oven rack, to toast.
- Meanwhile, in a large skillet, heat the broth over medium-high heat. Add the sweet onion, mushrooms, remaining 1 tablespoon coconut aminos, and the vinegar. Saute until the onion is very soft and dark, the mushrooms have shrunk down, and all the liquid has evaporated (you may need to add more broth while cooking). Remove from the heat.
- On the bottom half of each bun, put a burger and top with one-quarter of the onion-mushroom mixture. Add any other toppings you like. cover with the top of the bun and serve.
