This has to be one of my all-time favorite things to eat. Seriously, it does not sound that great until you take your first bite and melt just like the almond butter you can’t stop eating. I ate it so fast I didn’t even get a picture. Don’t judge.
This is a recipe from WellFed2 cookbook. The original recipe is a Sunflower Butter and Strawberry Burger. I am not a fan of Sunflower butter and Almond butter is my crack, hence this became almond butter burger.
Before you disregard this post thinking, this lady is absolutely crazy just TRY IT! You will not regret it. I made it for a friend of Chris’s that stopped by and after at least a year he brought it up a couple of nights ago. Unnnnnforgggeeetable…. Ok I’ll stop and get to the recipe already.
- 2 cups strawberries, hulled and sliced
- 1tsp lemon juice
- ½ tsp powdered ginger
- 1 lb. ground beef
- ¾ tsp salt
- ¼ tsp ground black pepper
- ¼ c sunflower seed or almond butter (Reasor’s fresh ground is absolutely my favorite – or whole foods has it too, but it’s no Reasor’s. Really any almond butter (sugar free) will work.
- 4-6 scallions, green tops only, thinly sliced.
In a small bowl, mix the strawberries, lemon juice and ginger. Set aside. Preheat a grill or preheat skillet for stovetop.
Mix the ground beef with salt and pepper and shape into four patties. Gently press down the center of each patty until it is about ½ inch thick to make a slight depression; this will prevent them from turning bulbous when you cook them. Grill uncovered and without pressing down on them until they are seared on one side, about 3 mins. Flip the burgers and continue grilling to desired temperature; 3 minutes for rare, 4 minutes for medium and 5 mins for well-done. I use these same times for skillet cooking. Med-High heat.
While the burgers are cooking, heat a small saucepan over medium-high. Pour the strawberries and their juice into the pan and sauté the berries until they’re very soft and syrupy. They should be reduced to about ½ cup. Allow to cool a bit.
Place the almond butter in a microwave-safe dish and heat until thinned, about 40 seconds.
When the burgers are good to go, top each with 1tbsp of melted almond butter and a few tablespoons of the strawberry “jelly”, then sprinkle with scallions.
Most of the time I do not even have a side dish with this meal. It is super filling.