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Beet Beef Burger

Methylation Support Beet Beef Burger

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Course Main Courses

Ingredients
  

For the marinade

  • 2 tbsp Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp grapefruit juice or lemon
  • 1 tsp dijon mustard
  • 2 cloves Garlic crushed
  • 1-2 tbsp Coconut Aminos optional
  • sea salt and pepper

For the patty

  • 1 lb ground grass-fed beef organic
  • 2 raw beets medium sized, grated
  • 1/2 tsp rosemary needles finely chopped
  • 3 tbsp Coconut oil

Instructions
 

For the marinade

  • Stir together the olive oil, vinegar, grapefruit juice, mustard, garlic and coconut aminos.
  • Set aside.

For the patty

  • Mix the beef with the grated beets and rosemary. Season with salt and pepper and form into 6 disc-shaped patties.
  • Place the burger patties in a dish with sides. Pour the marinade over the patties, cover and place in the refrigerator for 1 hour.
  • Place a large sauté 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.
  • Add the patties to the pan. Do this in batches if you need to, being careful not to crowd the pan.
  • Cook for 4 minutes on the first side, and 3 minutes on the second. Try not to overcook; it’s harder to determine when they’re done because the red beet makes them look rare.
  • Serve with dark leafy greens. Daikon radish, mushrooms, avocado, or legumes would all make nice methylation-supportive additions too.