A twist on a classic burger with quality protein for recovery and carbs for fuel, plus the fennel seeds assist with digestion.
Bonk Burgers
A twist on a classic burger with quality protein for recovery and carbs for fuel, plus the fennel seeds assist with digestion.
Ingredients
- 1 pound ground beef or bison (preferably grass-fed)
- 1 egg
- ¼ cup chopped parsley
- ¼ cup oat flour or almond flour*
- 2 cloves garlic, minced, or ½ tsp. garlic powder
- ½ tsp fennel seeds optional
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 5 pitas or whole-wheat rolls (optional)
Instructions
- Remove the meat from the fridge 30 minutes prior to cooking to bring it up to room temperature.
- Preheat the grill to medium-high.
- In a large mixing bowl, combine the egg, parsley, flour, garlic, fennel (if using), salt, and pepper. Add the meat and use your hands to combine, being careful not to overwork it. Form 5 equal-size patties about 1 inch thick.
- Grill the burgers, flipping once, until a thermometer inserted in the center registers 160℉/71℃ and the meat is no longer pink, 3 to 4 minutes per side. In the last minute, warm the pitas or rolls on the grill (if using).
- We love these burgers topped with Garlicky Guac, Green Goddess Tahini Sauce, or Sweet Potato Hummus.
Notes
Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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