Think that burgers aren't allotment of the Whole30 program? Guess again! This clean and crave-worthy burger recipe is the perfect high-protein post-workout supper - each five-ingredient burger offers a whopping 46 grams of protein per serving. In addition to removing sugar,dairy, alcohol, or legumes,the Whole30 eliminates all grains from your diet, so you won't be serving up your patty on a traditional bun. Instead, and opt for one of these vegetable bun recipes that maintain the nutritional impact high and the carb count low. The Perfect Whole30 Burger With Vegetable Buns From The Whole30: The 30-Day Guide to Total Health and Food Freedom by Melissa Hartwig and Dallas HartwigIngredients1 pound ground meat (chilled in freezer for 15 minutes)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard powder
1/4 teaspoon garlic powderDirectionsPreheat the oven to 350°F.
In large mixing bowl,combine all ingredients. Form into 3 equal-sized patties. Chill in the freezer for 15 minutes.
Transfer the patties to a baking sheet lined with parchment paper if desired and roast in the oven until the internal temperature reaches 145°F, about 15 minutes.
For the eggplant buns: Preheat the oven to 425°F. Line a baking sheet with foil. Slice one eggplant evenly into 3/4-inch-thick rounds. Arrange in a single layer on the prepared pan. Drizzle 1 1/2 tablespoon of cooking pudgy evenly over the eggplant, and then flip each slice and drizzle 1 1/2 tablespoon of pudgy on the other side. Season with the salt and pepper. Roast the eggplant for 20 minutes,until it is browned on the outside and fork-tender. Allow to cool, then stack a burger and fillings between two slices, and serve.
For portobello mushroom buns: Rinse 4 mushroom tops with cool water or wipe with a wet paper towel to remove any excess dirt. Dry thoroughly. state the mushrooms upside-down on the prepared baking sheet. Remove the stems by gently breaking them off,and drizzle 3 tablespoons of melted cooking pudgy evenly over the mushrooms. Season with the 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 clove of minced garlic. Roast for 10 minutes,then flip and roast for another 10 minutes, until fork-tender. Allow to cool, and then stack a burger and fillings between two mushroom caps and serve.
For sweet potato buns: Peel 2 sweet potatoes and slit into 1/2-inch-thick rounds. (Choose thick,round sweet potatoes over long, skinny ones.) Heat 2 tablespoons cooking pudgy over medium heat in a large skillet, and swirling to coat the bottom of the pan. When the pudgy is hot,add the largest slices from the middle of the potato, laying them out in a single layer in the pan. (Cook these in batches, or if essential.) Cook until fork-tender and browned,3 to 5 minutes on each side. Sprinkle with salt and pepper. Let cool, then stack a burger and fillings between two slices of sweet potato, and serve.
Source: Calorie Count
Information Category Main Dishes Yield 3 burgers Nutrition Calories per serving 285
Source: popsugar.com