Who says burgers can’t be healthy? Consuming red meat 1-2 times per week can actually do your body good, especially if you are an active female. Red meat is packed with iron, (the type that is easily absorbed in the body) vitamin B12 and protein, which all play a key role in supporting long, hard workouts as well as recovery. It’s best to choose lean cuts of red meat and to limit weekly consumption to no more than 18 ounces (think loins and roasts). Also, I suggest buying local beef if possible to avoid meat selections that have been treated with hormones and chemicals.
This recipe is fun and gives a bit more dimension to a plain burger with cheese, pickles and ketchup. Because the fig compote and goat cheese have so much flavor it’s best to keep the beef seasonings to a minimum so the flavors don’t compete with each other.
- 1 lb lean ground beef
- 1 egg yolk
- Sea salt and black pepper to taste
Fig Compote Ingredients
- 1 c dried figs, chopped
- 1 c dry red wine
- 1 tbsp fresh thyme (1 tsp if dried)
- Dash of sea salt
Pre-heat grill to med-high heat, mix egg yolk and beef and season with sea salt and pepper to taste. Form into patties and place on grill. Flip burgers after about 4 minutes and cook to desired temperature. Meanwhile bring chopped figs, wine, sea salt and thyme to a boil. Reduce the heat and simmer as the mix thickens about 7-9 minutes.
Top burgers with fig compote and goat cheese and serve with grilled veggies, potatoes or a side salad. A bun is optional on this one…the flavors are so good, you may enjoy it without!