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Ingredientes
- 1 pound ground meat
- 1 tablespoon dijon mustard
- ¼ cup dried parsley flakes
- 5-8 white button mushrooms (or any kind you want)
- lettuce leaves
- dijon mustard
- kimchee
- empty tuna cans
- large pot
- steamer basket to fit in pot
Direcciones
- Directions: Pulse the ground meat, mustard and parsley in a food processor until well combined and sticking together. In the empty tuna fish cans, pack a small handful of meat into a burger shape and place them on the steamer basket (you can stack them in a pyramid shape, as long as there’s some air flow around each can) over boiling water and cover the pot. It takes about 10-15 minutes, but check the insides with a fork or knife until they’re cooked to your liking. Slice the mushrooms and saute in olive oil until tender and brown. Remove from heat. When the burgers are done, drain the excess liquid from each can (be careful, the steam and cans are hot!). Use the lettuce leaves as your buns, and layer the condiments with the cooked burgers. Kimchee is a great addition not only for taste, but the enzymes and alive nature of the fermented food helps digest anything cooked or with meat!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 3 | 12% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 150mg | 6% |
| Potassium 101mg | 3% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.64g | 0% |
| Protein 3.28g | 5% |
