My approach to healthy is different from the norm. Many a nutritionist would cringe when they hear burger but in my experience in healthy living has taught me about moderation and this burger recipe is just about that. First of all, I always use high quality pasture-fed beef, which I get at nakumatt’s butchery. Anything high quality is most likely fed a natural diet and is much healthier than the bland-tasting beef that is factory farmed. Since we do not have a certification system for beef yet, I always trust my instinct, palette and what the butcher tells me.
This might not be the healthiest treat, but it is very much healthier than the burgers that you might buy from the supermarket which are loaded with toxic preservatives, food color and MSG, just read the ingredients.
I always get the top shelf minced beef which I am told that it has a good mix of steaks like sirloin, t bone and it tastes very nice, though a little bit pricey (Ksh 1000 per KG) but well worth it.
You will also need a head of lettuce and some Asiago cheese and heinz ketchup.
I then use a sourdough bun from artcaffe which is healthier due to the fermentation, albeit being made with refined wheat flour.
- Season the mince with a liberal amount of salt, freshly cracked black pepper, cayenne pepper and paprika
- Crush some garlic using the blunt side of your knife and a little salt to be the abrasive component to enable good crushing. Finely chop the stalks on a dania/cilantro, add a little finely chopped tomato and red onion.
- Add a tiny amount of eaxtra virgin olive oil/vegetable oil then mix them lightly and form patties using your hands.
- Leave them in the fridge for 20 minutes at least so that they take shape otherwise the patties become tastier with time as the flavors mingle and the meat ages.
- Heat up a heavy base pan (like the one for chapati) or a cast iron pan and add some coconut oil for the best flavor.
- Sear (brown) one side of the patty for about 4 minutes then flip it only once then add some little, garlic, fresh thyme & butter then with a spoon like in the video, baste the burger adding flavor and moisture with every single spoonful.