1tablespooncoconut oillard or ghee for the pan (optional)
1poundground beefmedium ground
¼cuponiondiced
8clovesgarlicminced
1tablespoongingergrated or minced
1smalllemon zest
1teaspoonsalt
Wilted Cabbage Ingredients
1 ½poundcabbagehalf a medium cabbage, thinly sliced
1cupwater
¼cupcarrotgrated (optional)
2tablespoonslemon juice
1tablespoongingergrated or minced
½teaspoonsalt
Instructions
Heat a large frypan to low-medium heat, add coconut oil and swirl around until the pan is evenly coated.
In a large bowl, mix together ground beef, onion, garlic, ginger and lemon.
With your hands, shape the meat mixture into 4 evenly sized balls.
Slightly flatten each ball into a patty shape, and with your thumb, make an indent in the patty (ensures patties stay flat while cooking) and place in a warmed pan. Sprinkle patties with half of the salt.
Cook patties, covered, for 10 minutes.
Flip burger patties and sprinkle with the remaining salt. Allow to cook, uncovered, for 5 to 8 minutes, or until the middle is no longer pink. If there is extra water in the pan, don’t worry, it’ll evaporate.
Keep burger patties on very low heat to keep warm while toppings are assembled.
While the burgers are cooking, heat a medium-sized saucepan or pot to high heat.
Thinly slice the cabbage and add to the saucepan.
Pour water over the cabbage and cover.
Allow cabbage to wilt for 10 minutes.
Turn off heat and drain any excess water from the cabbage.
Stir grated carrot (if using), lemon juice and ginger into the cabbage.
Assemble the burger in the bun and add the wilted cabbage.