Nothing beats a good burger. When thinking about and researching what kind of burger I wanted to include in my book, this recipe came to me via a dear friend. She texted me immediately after making it, exclaiming how easy and delicious these burgers were, and that I must include them in my book! From fashion to food, her taste is impeccable, so I knew I had to take her seriously. The original recipe had panko breadcrumbs, but when I got in the kitchen I immediately thought: shredded coconut! Light and fluffy and nutritionally rich coconut plus a few additional healthy tweaks later and voila—a simple and delicious burger recipe that works with any protein. I suggest you master this one immediately.
BURGER from Go with Your Gut
Makes 4 servings
1 pound ground meat or 2 (15-ounce) cans black beans, drained and rinsed
1 egg white, beaten
1 cup shredded unsweetened coconut
1 tablespoon garlic powder
1 tablespoon minced onion flakes (these also make a great crunchy salad topping!)
1/4 cup tamari or coconut aminos
1-2 tablespoons coconut oil
1. If using beans grind them in a food processor until crumbly. If using fish you can ask your fishmonger to grind for you or grind at home using same process as beans. If you don’t have a food processor you can chop beans or fish finely with a knife.
2. Mix the ground protein in a large bowl with the remaining ingredients and shape into 4 large patties or 6 mini patties.
3. Add the oil to your skillet and cook the burgers over medium heat until golden brown on the bottom, 3 to 6 minutes depending on protein. Flip the burgers over.
4. Reduce the heat to low and cook for another 5 minutes, until brown or crisp. Serve immediately with traditional burger toppings or on top of a salad or in a lettuce wrap. I love topping them with the Cilantro Yogurt Sauce on page 171.
Notes: You can also bake these in the oven at 350*F until cooked through to your liking.
**The bean burgers can be a bit crumbly when serving, but they’re still delicious!