Makes 6 servings
Ingredients
The Burger
● 2 Pounds Ground Beef
● 200g ( ~2 Cups ) Sliced Mushrooms
● 1/2 Medium Onion
● 1/2 Medium Yellow Bell Pepper
● 1 Tbsp. Tone's Southwest Chipotle Seasoning
● 2 1/2 tsp. Salt
● 2 tsp. Cumin
● 1 tsp. Pepper
● 1 tsp. Red Pepper Flakes The Side Salad
● 5 Cups Raw Spinach
● 1/3 Cup Roasted Almonds
● 2 Tbsp. Cream Cheese
● 1 Tbsp. Heavy Cream
● 1 Tbsp. Butter
● 1 tsp. Red Pepper Flakes
● Pinch Pepper
● Pinch Salt
Cooking Directions
1. Preheat oven to 450 convection or 475 normal. (Convection preferred)
2. Measure out 100g mushrooms, 1/4 onion, and 1/4 bell pepper. Put them in the food processor and pulse until you have diced vegetables.
3. In a large mixing bowl add meat, diced vegetables, and seasonings. Mix well. 4. Portion out 3 burger patties from the meat mix.
5. Rest the 3 patties on a cooling rack that sits over a baking sheet. The baking sheet should be covered in foil and salt added to it (to catch drippings).
6. Put a small amount of remaining meat into the pan and bring to sizzle.
7. Add spinach and let it wilt down with some salt, pepper, and red pepper flakes.
8. Add almonds, cream cheese, butter, and heavy cream and stir it well.
9. Let this continue to cook down and stay warm. mR40method.com
10.Remove the burgers from the oven after 19-24 minutes. Keep your eye on these as once they start getting past rare temperatures, they cook quickly.
11.Serve portions as 1 ½ patty with 1/4 side salad.
Per Serving: 562 Calories, 38.5g Fats, 4.8g Net Carbs, and 45.3g Protein.
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