Ratings
(1 votes, average: 5.00 out of 5)You need to be a registered member to rate this.
Loading...Ingredients
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
- 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
Step 1 - prep burger
- 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.
