Monday, September 7, 2015

Sweet Beets and Plantain burger patty

Restaurants usually add a lot of sugar in their food to improve taste and make them addictive. Here I am using naturally sweet vegetables like beets and ripe plantain to make these AIP low FODMAP burger patty as irresistible as the ones in dining out meals. Hope you like it!

Makes 12 patties  Prep time 15 mins  Cook time 10 mins

  • 2 lbs ground pork ( pastured raised are best ) 
  • 3/4 lbs ground beef ( pastured raised are best ) 
  • 1 small beet root ( golf ball size ), peeled and cut into quarters
  • 1 medium ripe plantain, peeled and cut into 1" pieces
  • 1 leek ( greens only for lowFODMAP), clean and cut into 1" sections
  • 1 tsp sea salt ( I used pink himalayan salt)
  • 1/4 tsp AIP 4 spice mix or cinnamon
  • Frying fat of your choice ( I used coconut oil here) 

  1. Put all cut vegetable ( except plantain )  into food processor and pulse into ( roughly rice size ) small pieces,  add plantain last, ripe plantain will make mixture into a paste. 
  2. Mix in salt and spice/ cinnamon
  3. Empty mixture into large bowl and hand mix in ground meats, you can also stir with wooden spoon or use a masher
  4. Heat frying pan on medium heat, add fat
  5. Form mixture into 2-3" patty size and fry until cook ( 3 - 5 mins each side) Keep in mind that the Beets will make it more reddish so it might be safer to cook longer. The vegetable keeps it moist and tender. 
  6. Serve with your favorite sides or double portion and freeze exta. 

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