Red Meat Allergy Friendly Apple-Sage Beef Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ medium apple (such as honeycrisp or fuji), peeled and finely grated
- 2 tbsp fresh sage leaves, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
- 1 tbsp coconut oil
For the slaw
- 2 cups green cabbage, thinly shredded
- ½ medium apple (such as honeycrisp or fuji), peeled and julienned or coarsely grated
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey
- ¼ tsp salt
For serving
- 8 large butter lettuce leaves, for wrapping
- fresh sage leaves, for garnish (optional)
Instructions
- 1
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.
- 2
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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