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This Gut-Friendly Burger is one of the most delicious burgers I have ever made. It comes together very quickly too. The nutritionally rich unsweetened coconut flakes and tamari sauce create the perfect harmony for any protein as this burger can be made with wild-caught fish, grass-fed beef, or black beans!
Serve with a side of broccoli slaw or salad.
Reviews:
Course Breakfast, Dinner
Cuisine American
Serving 4 people
Ingredients:
| 1. | 1 lb. wild-caught salmon, or two 15 oz. cans black beans (drained and rinsed), or 1 lb. grass-fed meat |
| 2. | 1 egg white or egg, beaten ( I used a whole egg) |
| 3. | 1 cup unsweetened, shredded coconut (Trader Joe’s) |
| 4. | 1 tablespoon garlic powder1 tablespoon garlic powder |
| 5. | 1/4 – 1/3 cup yellow onion, diced |
| 6. | 1⁄4 cup tamari or liquid aminos |
| 7. | 1-2 tablespoons extra-virgin coconut oil |
Directions:
Prepare Protein Element.
If using beans, grind them in a food processor until crumbly. If using fish (such as salmon which I used), you can ask your grocer to grind it for you or grind it at home using a food processor. (If you don’t have a food processor, chop the beans or fish finely with a knife.)
As an alternative to the stovetop, you can bake these burgers in the oven at 350 degrees F until cooked through to your liking.
Combine in a Large Bowl.
In a large bowl, mix the ground meat, fish, or beans with the egg, shredded coconut, garlic powder, onions, and tamari or liquid aminos.
Shape Patties.
Shape into four large or six small patties.
Cook Patties.
Heat a large skillet over medium heat, then add the coconut oil. Cook the patties until golden brown on the bottom, three to six minutes.
As an alternative to the stovetop, you can bake these burgers in the oven at 350 degrees F until cooked through to your liking.
Serve.
Serve immediately with a salad or in a lettuce wrap. It’s so flavorful you may want to skip any toppings!
Notes:
Inspired by The Insider’s Guide to Banishing the Bloat With 75 Digestion-Friendly Recipes by Robyn Youkilis, copyright © 2016.
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