Dinner Tonight: Blue Cheese Cowboy Burger

Posted on September 11, 2013 by Paula Gallagher

This recipe comes from Dr. Mark Hyman's new book, The Blood Sugar Solution Cookbook. He has graciously shared three of the recipes with us. Here is the first! Who doesn't love a good cookout during the warm summer months? Elevate your burger by using grass-fed beef instead of hormone and antibiotic-traced meat. Not only will you be supporting the humane treatment of happy, healthy cows, but those omega-3 fatty acids and conjugated linoleic acids might just help keep your summer skin glowing a little longer! Ingredients

1 pound lean ground grass-fed beef
1 pinch sea salt
1 pinch black pepper freshly ground
1 tbsp. unsalted butter
1 tbsp. grapeseed oil
1 small vidalia onion finely chopped
1/3 cup blue cheese crumbled

Instructions Remove the beef from the refrigerator 30 minutes prior to cooking so it will cook more evenly. Divide the beef into 4 equal sections and gently shape into patties. The more you compress and manipulate the meat, the grainier the texture will be once it cooks. Season both sides to taste with salt and black pepper. Gently press the seasonings into the meat with the palm of your hand. Heat the butter and oil in a large cast-iron pan over medium heat. After 2 minutes lay the burgers in the pan and start to brown them. The key to a great burger is the crust; to get a good crust you have to let the beef sit undisturbed for at least 3–4 minutes. After 3–4 minutes, carefully lift up one of the patties with a spatula to check how brown it is; you want a deep golden brown, not burnt meat. Lower the heat and take the burgers out of the pan briefly if they are browning too fast. When you think they’re ready to flip, add the onion to the pan in four little piles. Flip the burgers onto the onion piles and cook on top of the onions. Add the blue cheese now if you want it melted over the tops of the burgers, otherwise just add it after the burger is cooked. Cook until the onions are caramelized and the patties are cooked through, 3–4 minutes. Turn off the heat, transfer the burgers to a plate, and let rest for 3–4 minutes. Serve with your choice of condiments or with a lettuce “bun.” Dr. Mark Hyman is a is a family physician, a six-time New York Times bestselling author, and an internationally recognized leader in the field of Functional Medicine, which seeks to identify and address the root causes of chronic illness through a whole-systems approach to medicine. He will be contributing several blogs regarding over the next few weeks.

Tags : Category_Healthy Recipes, CLA, mark hyman, omega 3

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Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
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Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
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Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
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Dr. Rob Brown
Dr. Brown's blended perspective of healthcare includes a deeply rooted passion for wellness and spiritual exploration.
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