703-312-1352 Luci@LuciFit.com
 

(Update as of 6/26/2017) In October, 2014, Nutrition Today published an article where this specific spice combination was found to reduce the oxidation of fats in burgers cooked on a grill by 71%1.

 

For these delectable and fun beef sliders

you can use 85% ready-made ground beef (a little fat cooks a better burger). Or, you can buy a beautiful, lean cut of meat and grind it yourself in a food processor. That’s the best way to know your beef is safely handled.

If you want to cut further on calories, you can move to 93% lean beef.

We have a Ninja blender that works great as a food processor. Just make sure to put it in the dishwasher to get all the meat cleaned out when you’re done.

 

Beef Slider

Ingredients:

 

1 lb. 85% lean ground beef

Soft goat cheese (Ricotta works, too)

Bean sprouts (Alfalfa sprouts will also do)

 

Add Antioxidants and Flavor with Spices

(about 1/2 teaspoon of each):

You can add all, or make your own combination of the below. They’ll taste great just the same!

garlic powder

ground cloves

black pepper

paprika

ground cinnamon

ground ginger

1 tsp ground oregano

1 tsp dried rosemary

1/4 tsp salt

 

For a different twist, add 1/2 tsp tumeric and cumin

 

Directions:

Mix spices together in a bowl.

After blending the spices, mix into the ground beef. Form beef into about 8 bite-sized patties. Cook on the grill or on a frying pan until meat thermometer reads 140 deg.

Once sliders are cooked, move them to a plate and let the meat set for about 10 minutes.

Top each slider with a tablespoon of goat cheese and a bunch of bean sprouts.

 

MMM!! Gourmet taste, but so simple.. and healthy.

 

They’re perfectly good without the toppings, and they go well with

fresh, cold, sugar snap peas, corn on the cob, cauliflower mash, and any other vegetable side. Of course, you can serve them up on a bun with lettuce and tomatoes, or make it an open-faced sandwich with a giant piece of lettuce on top!
 

Reference:

1. Heber, D. (2014). Oxidative Stress Markers and Inflammation. Nutrition Today, September/October 2014 – Volume 49 – Issue 5 – p S4–S5.

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