Grilled grassfed beef, herbed goat chevre, green onions, fermented pickles, Lectin Free Gourmet's copycat In-N-Out spread all wrapped in garden greens. Make it!
Everyone has a favorite fast food burger they long for after going lectin free. Mine is In-N-Out's double-double protein style extra pickles extra spread. That's how you have to order it, or you're not cool.
In-N-Out's protein style burgers are messy but that's half the fun. Their secret sauce, simply dubbed "spread" resembles thousand island dressing. Extra spread meant it dripped down my arm when I ate it. Those were the days.
All that aside, I've never looked back since going lectin free. The benefits of great looking sking and hair, feeling super fit and full of energy, and and no more psoriatic nail disease are just a few of the perks I've experienced.
This Lectin Free Gourmet cheeseburger wrap with Kristine's copycat In-N-Out spread will have you craving a burger in your own kitchen every week. I used herbed goat chevre for the cheese, and seasoned the burger with my own LFG copycat Lawry's seasoned salt. But you can use whatever cheese you love, and season your burger the way you like it.
And let's talk about fixings. Yes, those are real cucumber pickles you see in the picture. Did you know fermentation is just one way to eliminate lectins in foods? To refresh your memory if it's been a while, here are the four ways to reduce or kill lectins:
1) Soak
2) Pressure Cook
3) Peel & Remove Seeds
4) Ferment
You can find real lacto-fermented cucumbers, if you look for them. I like Kruegermann brand in cloudy brine. They taste exactly like the real fermented pickles my friend's mom used to make in the big pickle barrel. What i wouldn't give for one of Carolyn Foss's pickles right now. But Kruegermann's are almost the same. I get them on Amazon for a great price for two jars. Here's a link if you'd like to try them:
One other item in this recipe that may have you scratching your head is the strained tomatoes in the spread. With the exception of a few, most canned tomato sauce is not compliant with the Plant Paradox diet. I look for Italian sauce that lists strained tomatoes as the ingredient. That means the skins and seeds have been strained out. Pomi is a great brand, but just make sure you get the strained tomatoes, not the chopped tomatoes. They cartons look almost identical.
Okay, now that we've taken care of business, let's make this delicious cheeseburger so we can get it all over faces.
The Recipe
LFG Cheeseburger Wrap
1 lb 100% Grassfed Ground Beef
1/4 Cup Olive Oil
3 oz Herbed Goat Chevre
3 Green Onions
1 Fermented Whole Pickle (hamburger sliced)
Fresh greens for wraps
LFG Copycat In-N-Out Spread
1/2 Cup Avocado Oil Mayo
3 Tbsp. Strained Tomatoes (I like Pomi brand)
2 Tbsp Chopped Fermented Pickles
1 Tbsp Lakanto Classic Monk Fruit Sweetener
1 Tbsp Distilled White Vinegar
1/4 tsp. Salt
Step 1: Make the Spread
In a medium bowl, whisk all spread ingredients together until creamy smooth. Set aside.
Step 2: Grill the Burger
Pre-heat grill on medium high flame. In a medium bowl, mix ground beef with olive oil and seasoning. With your hands, form the meat into four quarter-pounder patties. Grill three minutes on each side. Place your cheese of choice on the grilled burger for the last 30 seconds to melt.
Tip: Grassfed beef is leaner than grainfed beef. Mixing grassfed beef with olive oil helps improve the juiciness and prevents it from sticking to the grill.
Step 3: Assemble the Burger
On serving plates, layer greens to create a sturdy sheet that's about 5"x5" square. Set one grilled burger on each sheet of greens. Follow with toppings like cut green onions, pickles, and finally LFG copycat In-N-Out spread.
Enjoy this LFG cheeseburger and secret sauce with a high-altitude Malbec like Trapiche.