Greetings everyone! I hope you are having a great week so far.
I absolutely love sinking my teeth into thick and juicy burgers but normal burgers are usually high in calories because of their fats content, cheese and rich sauces. I enjoy a high calorie burger once a while but having too much of that may not be good for your body. As they say, everything in moderation is the best way to go.
By the way, if you happen to go Bangkok, do look up Mother Trucker pop up stall. Their burgers are absolutely amazing. Am already looking forward to having them this December!
Mother Trucker in Bangkok, Thailand during Songkran in April 2016.
This week, I will share my recipe for a succulent and yet healthy beef burger that is guaranteed to give the burger joints a run for their money.
I give this 1 bicep out of 5 because it’s really simple to make them!
800g lean minced beef
Chopped Chinese parsley
4 tablespoons of black pepper (I like it peppery… ACHOO!)
Pinch of salt
2 cups of chicken broth
Mix 800g of the minced beef, chopped Chinese parsley, black pepper and a pinch of salt in a mixing bowl. Divide them into 4 thick patties.
Heat the pan with some coconut oil and pan fry the patties till both sides are golden brown. Add two cups of chicken broth to the pan and continue to cook till the broth evaporates. This would make sure your patties are well cooked on the inside and yet retains the that rich juiciness.
I’ve used low calories bagels instead of burger buns and serve with loads of mixed vegetables.
Guaranteed to make you hungry cowboys go “yeehah”!
Till next time, keep lifting and stay healthy!
2 Comments Add yours
I’ve never heard of using chicken broth to steam cook the patties. I like my patties to be pink inside so probably not for me, but I guess if you like burgers cooked thoroughly, then chicken stock also adds an extra dimension of flavour?
Hey there, yes! Personally I like my patties cooked through. Adding chicken stock also help to enhance the flavour too 🙂