The simplest way to make a burger more bottom-friendly is to use leaner meat like ground chicken breast or turkey. Super fatty meat like ground beef is much harder on your digestive system. This causes the fatty food to find its way into your colon where it’s broken down to fatty acids, which can trigger diarrhea. Not exactly bottom-friendly.
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For the patties:
1 pound of ground chicken breasts or ground turkey
1 jalapeno, diced
1 onion, diced
2 cloves of garlic, minced
Juice of one lime
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tbsp ground cumin
For the cilantro mayo sauce:
1/2 C vegan mayo or regular light mayo
2 tsp Dijon mustard
2 tbsp cilantro, chopped
Juice of 1/2 lime
For the burgers:
4 high-quality, high-fiber burger buns, toasted
4 slices of dairy-free cheddar slices
Microgreens for topping
Sliced tomatoes for topping
Add all the patty ingredients to a bowl and mix well. Divide the mixture into four and roll each divided portion into balls. If these are too big for you, feel free to divide the mixture even more, making sure you have enough buns and cheese slices to accommodate.
Add all the cilantro mayo ingredients to a bowl and mix well. Set aside.
Place a heavy skillet over medium-high heat and once hot, add 2 tbsp of olive oil. Add the balls of patty mixture (cooking 2 at a time to ensure you don't overcrowd the pan) and flatten into a patty using your hand or the back of a spatula. Cook for 3-4 minutes on the first side. After flipping to the second side, add a slice of dairy-free cheddar to the top of the patty. 2 minutes into cooking, add 1/2 tbsp of water to the pan and cover to cook for 2 more minutes until the cheese is melted. Repeat the process until you've cooked all the patties.
Slather the buns with the cilantro mayo sauce and top with a patty, microgreens, tomato, and dig in. Bottoms up!