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Meat-and-Grain Burgers By combining ground meat with cooked whole grains, you can create a burger that’s moist, flavorful, and high in fiber with less unhealthy saturated fat. 1. Meat & Grain Burgers. Ingredients.
2 tablespoons vegetable oil; Salt for water; 1 pound fresh spinach leaves; 1 pound beef chuck (can also use ground sirloin, boneless chicken or turkey thighs, pork or lamb shoulder with excess fat removed) 1 small onion, finely chopped; 2 cloves garlic, finely chopped; Pinch of cayenne pepper. Directions. Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes.
Place patties in center of grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place burgers on bottom halves of buns; top with tomato slices and lettuce. Beef and Grain Burgers Beef and Grain Burgers Quinoa adds texture and earthiness to this lean beef burger. Made in a similar way to meatloaf, this patty substitutes an ancient grain.
BURGERS; 1 1/2 tsp olive oil, divided; 1/4 cup minced shallots; 3 large cloves garlic, minced; 1/4 cup bulgur wheat; 1 1/2 cups cooked black beans; 1/4 cup. Product Details On-trend, wholesome ingredients like brown rice, quinoa, bulgur and roasted corn, black beans and roasted red peppers are combined into our fiber-rich burger with the texture of a meat burger. It offers amazing flavor, eye appeal and more versatility than the average burger!Field Roast makes artisanal plant-based meats and cheeses.
Flavorful, satisfying and made with whole-food ingredients. Veggie burgers are a great option for vegans, vegetarians, and those who simply want to cut back on their meat consumption.They can be made from a variety of ingredients like beans, soy. To get to the meat of the matter, we conducted a blind taste test comparing a burger made with standard-issue, grain-fed supermarket beef vs. one made with grass-fed beef (from Moveable Beast Farm) both of them 85-percent lean. Our group of burger-loving editors tasted them plain, served on a Martin’s potato bun.
No cheese, no bacon, no frills.
List of related literature:
|from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less|
|from Culinary Nutrition: The Science and Practice of Healthy Cooking|
|from Mad Cowboy: Plain Truth from the Cattle Rancher Who Won’t Eat Meat|
|from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition|
|from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet|
|from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook|
|from Living Vegetarian For Dummies|
|from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food|
|from Grilling For Dummies|
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