Yes, you can eat your methylation nutrients! This delicious burger is rich in methylation amino acids (methionine, cysteine, taurine), as well as B vitamins, betaine, choline and zinc, cofactors for homocysteine metabolism and necessary for forming methionine and the all-important methyl donor, SAMe. It is also made more methylation-friendly than a regular burger by using rosemary, and a marinade that reduces the formation of oxidative compounds that otherwise deplete methyl donor reserves and impair DNA methylation. Serve with arugula or other dark leafy greens for a punch of all-important folate.
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|A Beet-Beef Burger and Salad for Methylation Support|
- For the patty
- 1 Lb Ground grass-fed beef Organic
- 2 Raw beets (medium sized) Grated
- 1/2 Tsp Rosemary needles Finely chopped (about 1 sprig)
- 3 Tbsp coconut oil
- For the marinade
- 2 Tbsp olive oil
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Grapefruit juice Or lemon
- 1 Tsp Dijon mustard
- 2 Cloves garlic Crushed
- 1-2 Tbsp Coconut aminos Optional
- Sea salt and pepper
- Stir together the olive oil, vinegar, grapefruit juice, mustard, garlic and coconut aminos.
- Set aside.
- Mix the beef with the grated beets and rosemary. Season with salt and pepper and form into 6 disc-shaped patties.
- Place the burger patties in a dish with sides. Pour the marinade over the patties, cover and place in the refrigerator for 1 hour.
- Place a large sauté pan over medium heat, and wait 1-3 minutes until it builds up temperature. Add the coconut oil to the pan and tip the pan carefully to distribute.
- Add the patties to the pan. Do this in batches if you need to, being careful not to crowd the pan.
- Cook for 4 minutes on the first side, and 3 minutes on the second. Try not to overcook; it’s harder to determine when they’re done because the red beet makes them look rare.
- Serve with dark leafy greens. Daikon radish, mushrooms, avocado, or legumes would all make nice methylation-supportive additions too.