This burger full of amino acids makes for a healthy summer meal
Cap off your summer with these fresh, juicy California Burgers! Simply seasoned with all seasons salt and a bit of coconut aminos for a nice char on the outside, they’ll be moist and full of flavor. Our Beef Gelatin adds a balanced blend of amino acids and keeps the patties from falling apart. Top with ripe avocado, tomato, fried egg, and our recipe for Zesty Fry Sauce.
Yields: 4 ¼-lb burgers
1 lb. grass-fed ground beef
2 tsp. all seasons salt
2 tbsp. coconut aminos or gluten-free tamarin sauce
1 tbsp. Vital Proteins Beef Gelatin
4 raw cheddar cheese slices (optional)
1 avocado, sliced
1 large tomato, sliced
4 eggs, fried to desired doneness
Lettuce cups or buns, for serving
For topping: Zesty Fry Sauce
In a large bowl, stir together the ground beef, all seasons salt, coconut aminos, and Beef Gelatin with a fork. Separate the beef into 4 portions and form them into patty shapes. Set them aside to rest 10 minutes before cooking.
Heat a large skillet (you can also use an outdoor grill) over medium heat. Cook the patties to your desired doneness. Top with the sliced cheddar toward the end of the cooking time, if using.
While the burgers are cooking, slice up the avocado and tomato and fry up the eggs. Assemble the burgers over lettuce cups or buns and top with our recipe for Zesty Fry Sauce.