Pesto Beef Burgers

Craving a big ol’ succulent, juicy, burger that won't break the inflammation bank?

Bun-less broth infused burgers with a side of sweet potato crisps is just what the Dr ordered for your Friday night.

Prep 10 min  | Cook 25 Mins  | Serves 4

Recipe By: Emma Swanston / @emsswanston

INGREDIENTS:

Basic beef burgers:

•   500g grass-fed beef mince
•   1 tsp. garlic powder
•   1 tsp. onion powder
•   1 tsp. Gevity Rx Natural Bone Broth Body Glue
•   1/3 cup warm water
•   Salt and Pepper to taste

Sweet potato chips:

•   3 whole sweet potatoes
•   1 tsp. coconut/avocado/EVO oil or ghee melted and cooled
•   Salt & pepper to taste

To Serve:

• Lettuce cups
• Avocado
• Tomato - sliced
• Pesto -  GET THE RECIPE
• Great Guts Mayo 

METHOD:

Beef Patties:

1. Place beef mince, garlic, onion powder, salt and pepper in a bowl
2. Mix broth & water together, pour into bowl
3. Using hands, combine together
4. Make into desired size patties & cook on BBQ or pan or bake in the oven

Sweet potato Chips:

1. Preheat oven to 175 degrees C and line baking tray
2. Slice sweet potato into rounds and place in a bowl
3. Drizzle with oil of choice and season with S&P,  gently toss until coated
4. Lay potatoes evenly on a baking tray. Try not to overlap as we need the  air to circulate so they get crispy
5. Bake for 20-25 minutes, turning and rotating the chips half way through
6. Allow to cool on the baking sheet completely

To Serve:

1. Layer lettuce cup, beef patty, sliced tomato, avocado
2. Drizzle with pesto, homemade mayo & serve with a side of sweet potato fries

 NOTES / TIPS:

• Use beetroots or white potato for the chips
• Can use any mince you like