Thankfully, we still have plenty of time to enjoy those lazy backyard barbecues before fall comes knocking at our doors.
This delicious burger recipe is not only a great main course for such an event, but it’s also a wonderful option for those looking to reduce their carbohydrate, sugar and preservative intake. Again, it is a perfect example of a healthier-looking recipe that you can modify to further fit your lifestyle.
My changes are in bold and are intended for those who are looking to support their gut health and avoid feeding any existing infection in the body.
Bacon-Arugula Burgers (Modified from popularpaleo.com)
- 2 pounds grass-fed ground meat (organic)
- 1 pound pastured, sliced bacon (organic and both nitrate & sugar free if possible)
- couple handfuls of organic arugula
- ½ tsp granulated garlic (minced)
- ½ tsp granulated onion (minced)
- 1 tsp cracked black pepper
- ½ tsp sea salt
- fat (olive oil) for searing if cooking on stovetop (I recommend using the BBQ. If you do, be sure to add 1 egg to bind the burgers together better so they don’t fall apart on the grill)
- optional: good balsamic vinegar for drizzling (I would opt for lemon juice, lime juice or apple cider vinegar to avoid the sugars contained in balsamic vinegar)
- This recipe calls for portobello mushrooms to be used instead of burger buns, but I would use 6 lettuce leaves instead. Mushrooms not only add extra carbohydrates, but they may support the growth of fungus in the body if you are already dealing with fungal overgrowth.
Instructions
- Preheat the oven to 400°F / or preheat your BBQ to medium (high heat will blacken the burgers).
- Wash and pat dry the lettuce leaves.
- Mix the ground beef with the seasonings and form into 6 equal patties.
- After forming the burgers, if using the stove top, heat cast-iron skillets (author, Ciarra, used both a 10-inch and an 8-inch skillet to speed up cooking time) and melt in a couple tablespoons of lard (I would use olive oil).
- Sear both sides of the seasoned burgers in the hot cast-iron skillets–about 4-5 minutes per side or until the burgers are cooked thoroughly inside / OR BBQ the burgers, grilling them until the insides are cooked thoroughly (approximately 4-5 minutes).
- While the burgers are cooking, slice the bacon into 1-inch strips.
- Fry the bacon squares in the 10-inch cast iron skillet until just crispy. Then remove from the pan and allow to drain on a paper towel while assembling the burgers.
- To assemble, place a lettuce leaf on a plate, then place a seasoned burger on top. Pile on a handful of arugula, crack some black pepper and drizzle with lemon / lime juice or apple cider vinegar. Finish by topping with those crispy-fried bacon squares.
- Enjoy with a knife and fork!
Link to Original Recipe and Image
Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.
Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.
The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.
