Spiced Coriander Burger with Veggies and Lemon Cream Sauce

Ingredients

• 3.5 oz ground meat (grass-fed beef, bison, turkey, chicken)
• ½ teaspoon ground coriander
• ¼ teaspoon ground mustard powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon pink salt or Stacey Hawkins Smoked Sea Salt

• 2 cloves garlic minced
• Smart Balance spray
• Imagine chicken stock
• 3.5 ounces of broccoli and grape tomatoes halved (keep tomatoes separate after you weigh the veggies; you will not cook the tomatoes)
• 1 cup kale, cigar-rolled and sliced into ribbons

• 1 clove of garlic minced
• Smart Balance spray
• 1/3 cup imagine chicken stock
• 1 tablespoon chopped fresh parsley
• Zest from ½ of a lemon
• ¼ teaspoon onion powder
• Juice from half a lemon
• Xanthan gum a pinch (less than 1/8 teaspoon)
• 1 tablespoon of organic half/half

Preparation

• Spice the burger meat and cook to your desired temperature.

• Over medium-high heat, spray pan with Smart Balance spray, add minced garlic and cook until garlic is brown. Add ¼ cup of Imagine chicken stock and cook down. Add more stock and broccoli, cook 4-5 minutes. Add kale, saute 2-3 minutes more, adding more stock if needed. Remove from the heat, leaving behind some garlic. Top your cooked veggies with raw cherry tomatoes and set aside.

• Using the same pan from the veggies without washing it: over medium-high heat, spray your pan with non-stick spray, add more chopped garlic and saute until garlic is brown or use some garlic from the veggies you just sauteed. Add 1/3 cup of Imagine chicken stock cook for 1-2 minutes. Add fresh parsley, lemon zest, onion powder juice from half a lemon. Stir for 1 minute. Add xanthan gum. Use a wire whisk to blend. Pull off heat, and add organic half/half. Whisk together and serve warm over your veggies and burger.

Optional Ideas

Click Products for Link:

• Xanthan Gum