Culture Your Burger
The all American burger gets a bad rap from its front page place on the fast food menu. Those fast food burgers deserve their bad reputation with factory farmed beef, refined flour buns, and toppings loaded with salt, sugars, and chemicals. It’s completely dead and void of any nutrient-density.
The real American burger, on the other hand, can be incredibly nourishing. Source out some grass-fed beef, choose a sprouted or sourdough bun, and top it with tons of naturally cultured condiments and you’ve got yourself a burger worth putting on the menu weekly, both for flavor and nutrition.
So let’s get started in building a better cultured burger.
For an easier-on-the-belly hamburger bun turn these bread recipes into hamburger buns:
Now that you’ve got your burger, bun, and cheese ready let’s talk about what really make a burger – the toppings! This is where you can really add a lot of cultured goodness to your burger, so don’t be shy.
Mayonnaise – Try this lacto-fermented mayonnaise recipe.
Pickles – Use these lacto-fermented pickles instead of vinegar-brined pickles.
Relish – This fermented sweet pickle relish is even better than the store-bought variety.
Ketchup – Homemade ketchup is super yummy and much better for you than those that contain high fructose corn syrup.
Mustard – Tangy and spicy, this kombucha mustard will spice up your burger plus add some much-needed enzymes and probiotics.
So throw that grass-fed burger on the grill, take your sourdough hamburger buns out of the oven, and round up your cheese and probiotic-rich cultured condiments because a cultured burger is worth eating at least once a week.
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