You just gotta have a juicy beef burger now and then. Go ahead! Grass fed beef or bison will make it a superfood meal. However, if you don’t have access to grass-fed beef, you can still enjoy delicious beef burgers without gaining weight, if you do it the way we suggest. Pearl uses 3 pounds of ground beef for her family. Serene uses 5 pounds. This recipe can be found on pages 339 and 340 of the original Trim Healthy Mama book.
You just gotta have a juicy beef burger now and then. Go ahead! Grass fed beef or bison will make it a superfood meal. However, if you don’t have access to grass-fed beef, you can still enjoy delicious beef burgers without gaining weight, if you do it the way we suggest. Pearl uses 3 pounds of ground beef for her family. Serene uses 5 pounds. This recipe can be found on pages 339 and 340 of the original Trim Healthy Mama book.
From page 340 of the original Trim Healthy Mama book:
Serving Suggestion: Burgers can be sandwiched between whole wheat rolls or bread for your growing children and fixings of their choice. You can have them between Oopsie Rolls, Swiss Bread buns, in a split Joseph’s pita, or even encased in large lettuce leaves. Throw on the works—mayo, mustard, cheese, pickles, lettuce (if not using for casing), tomato, sautéed mushrooms, and avocado. The sky is the limit.
Pearl chats:
"Here’s a tip. I try to add rosemary whenever I prepare charred or darkly browned meat. Rosemary is a potent antioxidant. It combats the carcinogens (HCA’s) that are formed when meat is browned or gets charred and crusty. It’s a great idea to add rosemary any time you are trying to get a good crisp on meat, but especially important when char grilling.
Rosemary adds a great taste and it’s a wonderful anti-inflammatory aid for the body. Drinking a small glass of dry red wine or a mug of green tea after a meal that includes crispy meat will go even further to prevent damage.
One of my favorite ways to have beef burgers is bun-less. I lay them naked on a plate and top them with a little mayonnaise and mustard, pile on sautéed onions, and top with sliced tomatoes that are sprinkled with salt and pepper. This way, I have to eat with a knife and fork. When I get the urge to hold something in my hands, I put the burgers in Joseph’s pitas and load up with every fixin’ I can think of. That gives me more of a real burger fix, and I’m good and satisfied."