Anti Inflammatory Garlic-Mushroom Beef Burgers

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Garlic-Mushroom Beef Burgers

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt
1 tbsp coconut aminos
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For the mushroom topping

2 tbsp olive oil, divided
10 oz cremini mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tbsp apple cider vinegar
¼ tsp fine sea salt

For serving

4 large butter lettuce leaves, for serving
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, 4 minced garlic cloves, 2 tbsp parsley, thyme, turmeric, ginger, 1 tsp salt, and coconut aminos. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a shallow dimple in the center of each with your thumb to prevent doming during cooking.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, about 10–12 minutes.

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