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 are usually made with factory farmed beef, refined-flour buns, and toppings loaded with salt, sugars, and chemicals.
The real American burger, on the other hand, can be incredibly nourishing. Start with a quality meat, bean, or vegetable patty, 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, for both flavor and nutrition.
How do you build a better cultured burger?
For an easier-on-the-belly hamburger bun turn this sourdough bread recipe into hamburger buns. Simply make the dough, form into round balls, and bake on a cookie sheet. Slice the baked buns in half and they are ready for your burger!
Now that you’ve got your burger, bun, and cheese ready you can think about what really makes 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. While pickle relish is popular, try one of these delicious variations!
Ketchup. Homemade ketchup is super yummy and contains no high-fructose corn syrup.
Mustard. Tangy and spicy, this kombucha mustard will liven up your burger and add some 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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