Craving a juicy burger, but don’t want to ruin your diet? Attune Health nutritionist Natalie Fortune has the answer – a burger recipe with a twist! By substituting buns for slices of lettuce, you are avoiding a lot of the refined carbohydrates found in your traditional burger bun.
Adding pineapple to the burger also provides a number of health benefits. They are packed with antioxidants, which have been shown to lower the risk of chronic diseases including: heart disease, diabetes, and cancer [1, 2]. Pineapples also contain an enzyme known as bromelain, which has been demonstrated to ease digestion [3, 4], boost your immune system , and reduce markers of inflammation [6, 7, 8].
Best of all, the pineapple adds a delicious flavor to the burger. But don’t take our word – try it out for yourself!
INGREDIENTS – 4 servings:
- 1 Pound of Ground Beef. Grass-Fed ideally.
- ½ pineapple, cut into ¼ inch slices, core removed.
- 1 red onion
- Cut into ½ inch slices
- 1 avocado, sliced
- 1 tablespoon avocado oil
- Sea salt
- Black Pepper
- Preheat the grill to medium high heat.
- When the grill is hot, brush the red onion and pineapple with avocado oil, and then season with sea salt.
- Place the onions and pineapple on the grill in a single layer and allow to get grill marks. Flip the onions and pineapple every few minutes until they are evenly marked.
- While the onions and pineapple are cooking, form the beef into 4 equal patties. Season on both sides with sea salt and black pepper.
- Move the onions and pineapple to one side of the grill and allow them to continue to cook and soften over indirect heat.
- Place the burgers over direct heat and allow to cook. Flip when grill marks have been formed. After flipping turn the heat down to medium and allow to cook until desired doneness.
- When the burgers are done, take off the grill and allow to rest along with the pineapple and red onion.
- To assemble your burger, take two slices of buttered lettuce (the bun), and then place the burger between them, along with a slice of pineapple, red onion, and avocado.