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100 g lean ground hamburger (less than 7% fat)
1 tbsp finely minced onion
1 clove finely minced garlic
Dash of garlic powder
Dash of onion powder
Cayenne pepper to taste
Salt and black pepper to taste
1
Mix ingredients thoroughly and form into patties (2-3).
2
Fry in a small frying pan until the desired level of doneness or grill on the barbeque.
3
If using frying pan add small amounts of water and deglaze the pan to intensify flavors.
4
Cook approximately 3 minutes each side or to the desired level of doneness.
5
Variations: Add stevia, lemon juice, and Bragg's liquid aminos to create a slight teriyaki flavor or top with caramelized onion garnish. Also, try lean buffalo or bison meat.
6
Makes 1 serving (1 protein)
7
Phase 3 modifications: Add crumbled gorgonzola cheese to the hamburger meat before cooking. Top cooked hamburgers with Swiss cheese and sautéed mushrooms or top with chili and cheese.
Ingredients
100 g lean ground hamburger (less than 7% fat)
1 tbsp finely minced onion
1 clove finely minced garlic
Dash of garlic powder
Dash of onion powder
Cayenne pepper to taste
Salt and black pepper to taste
Directions
1
Mix ingredients thoroughly and form into patties (2-3).
2
Fry in a small frying pan until the desired level of doneness or grill on the barbeque.
3
If using frying pan add small amounts of water and deglaze the pan to intensify flavors.
4
Cook approximately 3 minutes each side or to the desired level of doneness.
5
Variations: Add stevia, lemon juice, and Bragg's liquid aminos to create a slight teriyaki flavor or top with caramelized onion garnish. Also, try lean buffalo or bison meat.
6
Makes 1 serving (1 protein)
7
Phase 3 modifications: Add crumbled gorgonzola cheese to the hamburger meat before cooking. Top cooked hamburgers with Swiss cheese and sautéed mushrooms or top with chili and cheese.