Ingredients:

• 1 pound grass-fed ground beef
• 2 stalks curly kale, stems removed and discarded
• 1 cup diced bell peppers (any color)
• 1 carrot, grated*
• Freshly grated ginger root, to taste
• 1–2 cloves garlic, crushed
• 2 avocados, pitted, skinned, and sliced
• ½ stalk parsley, cut into small pieces
• 4 Tbsp. coconut oil
• 2–4 Tbsp. extra virgin olive oil
• 2 lemons, halved
• Pink salt and black pepper to taste
• 2 ounces grass-fed raw cheese, sliced (optional)

Instructions:

Step #1:  Form the beef into 4 burgers.

Step #2:  In a stainless-steel skillet over high heat, warm 2 tablespoons of the coconut oil. Place the burgers in the hot pan and cook for 5 minutes on each side. Remove from the heat.

Step #3:  In a separate skillet over high heat, warm the remaining 2 tablespoons of coconut oil. Add the kale and carrot and sauté for 5 minutes, or until the kale is wilted. Stir in the bell peppers, garlic, and ginger.

Step #4:  Arrange equal portions of the kale mixture on 4 individual serving plates and top each with a burger. Arrange equal portions of the avocado slices and cheese, if using, on each burger. Once the meat and vegetables are plated, squeeze ½ lemon over each plate and then drizzle each burger with equal portions of the olive oil.

Step #5:  Season each serving with salt and pepper. Garnish with the parsley and serve!

*Use the carrot only if you are fully keto-adapted, practicing intermittent fasting, and engaging in high-intensity exercise.

***Nutritional info does not include optional ingredients***

***The nutrition info for this recipe is based on the linked ingredients above**