These burgers prove that skipping grains, nightshades, eggs, and seed-based spices doesn't mean settling for a bland patty. The secret is in the mix — grated Honeycrisp or Fuji apple keeps the 80/20 beef incredibly juicy, while fresh sage, turmeric, and ginger layer in warmth and depth without relying on anything off-limits. Coconut oil gives the patties a gorgeous, deeply browned crust in a cast iron pan, and the apple-cabbage slaw dressed with apple cider vinegar, olive oil, and a touch of honey adds bright crunch that cuts right through the richness. Butter lettuce wraps pull everything together into a handheld meal that feels indulgent but stays completely on plan. This recipe makes 4 satisfying servings, so it's a solid weeknight dinner or a great option for meal-prepping lunches. The whole thing comes together in one skillet with minimal cleanup, which is always a win.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Make the slaw: in a medium bowl, toss the shredded cabbage and julienned apple with the apple cider vinegar, olive oil, honey, and 1/4 tsp salt until evenly coated. Set aside while you prepare the patties — the cabbage will soften slightly as it sits.
In a large bowl, combine the ground beef, grated apple, chopped sage, minced garlic, turmeric, ginger, and 1 tsp salt. Mix with your hands until just combined — stop as soon as the ingredients are evenly distributed to keep the patties tender.
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