Simple Burger Patty
Embrace the simplicity and health benefits of this minimalist burger patty recipe. By focusing on the natural flavors of grass-fed beef, you'll create a delicious and nutritious burger while enjoying the many health and brain advantages it offers.
Grass-fed beef is a rich source of essential nutrients that contribute to overall health and brain function. Compared to conventional beef, grass-fed beef contains more Omega-3 fatty acids, which have been linked to improved cognitive function and reduced inflammation [1]. Grass-fed beef is also high in conjugated linoleic acid (CLA), a potent antioxidant with potential anticancer properties [2].
Moreover, grass-fed beef has a higher concentration of vitamins A and E, which play a crucial role in maintaining good vision, supporting immune function, and protecting the body from oxidative stress [3]. Additionally, the beef is a good source of B-vitamins, particularly vitamin B12, essential for proper brain function and the formation of red blood cells [4].
Ingredients
- 1lb (450g) grass-fed beef mince
- 1/2 - 1 teaspoon (2.5 - 5ml) salt
Instructions
- Preheat your grill or skillet over medium-high heat.
- Using a large bowl or plate divide the mince into four equal portions and shape them into burger patties.
- Once the grill or skillet is hot, add the patties and sprinkle the salt over the top.
- Cook the patties for about 4-5 minutes on each side or until they reach your desired level of doneness.
- Serve the patties with your choice of salad, and add your favorite toppings and condiments.
By incorporating grass-fed beef into your diet with simple recipes like this, you can enjoy a tasty meal while reaping the health and brain benefits it has to offer.
References
[1] Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56(8), 365-379.
[2] Dhiman, T. R., Anand, G. R., Satter, L. D., & Pariza, M. W. (1999). Conjugated linoleic acid content of milk from cows fed different diets. Journal of Dairy Science, 82(10), 2146-2156.
[3] Ponnampalam, E. N., Mann, N. J., & Sinclair, A. J. (2006). Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health. Asia Pacific Journal of Clinical Nutrition, 15(1), 21-29.
[4] Watanabe, F. (2007). Vitamin B12 sources and bioavailability. Experimental Biology and Medicine, 232(10), 1266-1274.
