Recipe of the Month
This Gut Friendly Burger is one of the most delicious burgers I have ever made. It comes together very quickly too. The nutritionally rich unsweetened coconut flakes and tamari sauce create the perfect harmony for any protein as this burger can be made with wild caught fish, grass fed beef, or black beans! Serve with a side of broccoli slaw or salad.
- 1 lb. wild caught fish, or two 15 oz. cans black beans (drained and rinsed), or 1 lb. grass-fed meat
- 1 egg white or egg, beaten ( I used whole egg)
- 1 cup unsweetened, shredded coconut (Trader Joe’s)
- 1 tablespoon garlic powder
- 1/4 – 1/3 cup yellow onion, diced
- 1⁄4 cup tamari or liquid aminos
- 1-2 tablespoons extra-virgin coconut oil
- If using beans, grind them in a food processor until crumbly. If using fish (such as salmon which I used), you can ask your grocer to grind it for you, or grind it at home using a food processor. (If you don’t have a food processor, chop the beans or fish finely with a knife.)
- In a large bowl, mix the ground meat, fish, or beans with the egg, shredded coconut, garlic powder, onions, and tamari or liquid aminos. Shape into four large or six small patties.
- Heat a large skillet over medium heat, then add the coconut oil. Cook the patties until golden brown on the bottom, three to six minutes.
- Flip the burgers over and cook for another five minutes, until brown and crisp. Serve immediately with a salad or in a lettuce wrap. It’s so flavor full you may want to skip any toppings! (As an alternative to the stovetop, you can bake these burgers in the oven at 350 degrees F until cooked through to your liking.)