I’ve made plenty of burgers in my time, but I believe this is my best. It is juicy, tasty, and quite versatile for many presentations. I do this burger on a thick slice of an heirloom tomato and then garnish it with slices of avocado and black radish. If you want, spread some healthy mayo under the burger on the tomato. All ingredients are organic if possible. Adjust the seasonings for your taste.
Ingredients:
1 Tbs Ghee
1 Shallot – finely chopped
2 Cloves of fresh garlic – finely chopped
10 Shitake mushroom caps – slightly chopped
1/2 Tsp Kelp Granules (I use Sea Seasonings brand)
1 Tsp sea salt
1/2 Tsp ground pepper
1 Pound grass-fed and grass-finished ground beef
1 Tbs Dijon mustard
1-2 Large heirloom tomatoes, sliced into thick discs
1 Peeled black radish (or any radish), sliced into thin discs
1 Avocado, diced
Preparation:
- Place the Ghee or butter in a saucepan on low heat
- Sauté the shallot, garlic, and mushrooms until soft in the covered saucepan; season with Kelp Granules, salt, and pepper; set aside in saucepan
- Place ground beef in mixing bowl and add the shallot-garlic-mushroom mixture as well as the mustard; mix thoroughly and form into 6 patties
- Heat the saucepan to medium high and then place the burgers. Cover; immediately lower temperature to low; and cook for 6 minutes
- Flip burgers and cook an additional 1-2 minutes covered
- Place tomato discs on serving plates, place burger on top, and garnish with avocado and radish slices
- Enjoy
