Spiced Coriander Burger with Veggies and Lemon Cream Sauce

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This spice serving is good for one 3.5-ounce protein choice
  • 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
Lemon Cream Sauce
  • 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
Step 1 - prep burger
  • Spice the burger meat and cook to your desired temperature.
Step 2 - prep and cook veggies
  • 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.
Step 3 - prep and cook lemon sauce
  • 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.
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