You may or may not know that I was a vegetarian for 12+ years because I *thought* it was healthier. Here’s the thing: you can be an informed vegetarian OR you can be a “carbatarian” i.e. the Dorito-/pretzel-/goldfish-eating individual that thinks they’re doing well by steering clear of animal products (pretzels were my carb of choice, in case you were wondering… because, salt). Since then, hormone-free, local, organic, grass-fed and sustainably-raised meats have made a return to my diet, in moderation, in the name of health.
Now before we go any further, I want to make it clear that I am not telling you what you should or shouldn’t eat. #doyou But for me and my very active lifestyle, I’ve also realized that I do best with some high quality animal protein.
I also really don’t believe in labels. When people ask me what I ‘am,’ how I eat or what ‘plan’ I follow, my answer is quite simple: my plan. Over the last few years, I’ve played detective a bit to figure out a unique to me plan that takes into account my metabolic tendencies, personal preferences and psychological sensitivities. It pulls from a number of different approaches to food, but it works for me: Paleo-/plant-based-/fat loss-/vegan-ish. #NoFoodRules I try to eat as many real, whole foods as I can, and limited the processed stuff (save for the occasional protein bar 😉 ). Think lean protein, veggies, healthy fats and clean carbs, paying attention to timing, type and amount of the latter, especially. In general, I eat higher protein, moderate fat and lower (not NO — bad news bears. Don’t do it!) carb though I do adjust the latter two according to my training. And I eat TONS of veggies.
With that, I wanted to share with you a super yum burger recipe:
- 1 pound ground beef
- 1 pound chorizo
- 2 cloves garlic, minced
- 1/4 medium onion (or, 1 small shallot), diced
- 2-3 tablespoons fresh cilantro (optional)
- Salt and pepper, to taste
- 8 mushroom caps
- Extra virgin olive oil (EVOO)
- In a large bowl, mix together all ingredients for the burgers (everything but mushrooms and EVOO) until well combined.
- Divide the meat into 8 equal patties. Sprinkle coarse sea salt on top of all the patties.
- Grill or oven bake (350F x 13-15 min on a baking sheet lined with foil) or use a cast iron grill pan on the stove (with EVOO) on medium heat (6-8 min/side for medium) until desired level of doneness.
- While burgers are cooking, toss portobella mushroom caps in EVOO, sprinkle with salt, then grill or pan fry in the cast iron.
- Top mushroom caps with burgers, then return to pan/grill to heat through.
Pairs well with a side of baked brussels sprouts and an optional sweet potato. Other burger toppings: arugula, avocado, bacon, primal mayo or dippy egg.