Everyone should travel with their nutritionist (hint, hint…). Yesterday, I arrived back from Tuscany after spending a week with eight wonderful friends. One of them was nutritionist, Erica Kasli, who re-introduced me to snacking on vegetables while cooking (I naturally go for wine) and that no sauce in Italian is sans salsa. She also created these killer burgers – grass-fed beef with a slab of lemon, olive oil and wilted basil. The burgers were so spectacular that it left the ‘al la American’ burger with cheese and a bun for dead. I didn’t even reach for the mustard, just lapped up the olive oil and sea salt. Mmm.
- 4 x 4oz grass-fed beef/venison/bison or elk patties
- 2 x lemons, halved and bottom removed (or limes)
- bunch of basil
- sea salt
- 4 olives
Grill the patties to your liking. Serve on a plate and top each patty with 1/2 lemon, a handful of basil leaves and 1 olive. Drizzle with EVOO and dust with sea salt.
Note: the basil will wilt from the heat of the patties.
Option: add fresh tomato salsa and serve with grilled zucchini and asparagus. Pour yourself a large glass of rose and enjoy!