Go with your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes

Burger

Fish, Turkey, Chicken, Black Bean

Makes 4 servings

Nothing beats a good burger. When thinking about and researching what kind of burger I wanted to include in this book, this recipe came to me via a dear friend. She texted me immediately after making it, exclaiming how easy and delicious these burgers were, and that I must include them in my book! From fashion to food, her taste is impeccable, so I knew I had to take her seriously. The original recipe had panko breadcrumbs, but when I got in the kitchen I immediately thought: shredded coconut! Light and fluffy and nutritionally rich coconut plus a few additional healthy tweaks later and voila—a simple and delicious burger recipe that works with any protein. I suggest you master this one immediately.

Directions

1. If using beans, grind them in a food processor until crumbly. If using fish, you can ask your fishmonger to grind for you or grind at home using same process as beans. If you don’t have a food processor, you can chop the beans or fish finely with a knife.

2. Mix the ground protein together in a large bowl with the remaining ingredients up to and including the tamari, and shape into 4 large patties or 6 mini patties.

3. Add the oil to your skillet and cook the burgers over medium heat until golden brown on the bottom, 3 to 6 minutes depending on protein. Flip the burgers over.

4. Reduce the heat to low and cook for another 5 minutes, until brown or crisp. Serve immediately with traditional burger toppings or on top of a salad or in a lettuce wrap. I love topping them with the Cilantro Yogurt Dressing on page 171.

Ingredients