Burgers have always been a favorite of mine. Buffalo is a lean protein that works as a great alternative to beef. Swapping out the bun for a leafy green wrap means there is more space for vitalizing veggies that can help give you an energy surge. Dark leafy greens work as the ideal wrap and have the added benefit of nutrients like Vitamin A and folate.
1 pound ground buffalo or bison meat
¼ teaspoon sea salt
1 tablespoons coconut or safflower oil
4 large Napa cabbage leaves
1 large tomato, thinly sliced
8 pickles (optional)
4 tablespoons organic, sugar free ketchup or flavored mayo
1 head broccoli, cut into 4 large florets
Prepare the burgers. Mix the meat with the salt and form into 4 patties. Heat a large skillet over high heat, add the oil and the burgers and cook 10 to 12 minutes, turning occasionally until the burgers are medium-rare. Wrap each burger in a cabbage leaf and top with the pickles, ketchup, or mayo.
While the burgers are cooking. Fill a large stockpot with 1 inch of water and bring to a boil over high. Add the broccoli and steam 4 to 5 minutes until fork tender. Once cooked and plated, drizzle with olive oil and salt. Serve immediately with burgers.
Nutritional Stats Per Serving (1 burger with 1 tablespoon mayo, 1 cup broccoli ): 327 calories, 28 g protein, 10 g carbohydrates, 3 g sugars, 15 g fat (7 g saturated), 65 mg cholesterol, 4 g fiber, 354 mg sodium.