Red Meat Allergy Friendly Rosemary-Garlic 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). - 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
- 1 tbsp coconut aminos
- 1 tbsp olive oil
For the avocado spread
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- 8 large butter lettuce leaves
- ½ small red onion, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced garlic, rosemary, turmeric, ginger, salt, and coconut aminos. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
- 2
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without doming.
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