Classic Burger, Collagen Style

Who doesn't love a good old-fashioned burger. Messy and delicious, guaranteed satisfaction. This reminds me of my time in the US, plus the classic Aussie beetroot slice. My friends over there were not initially sold on our addition, but I converted them. Enjoy the collagen twist on a classic with an icy cold PBR™ beer; it would be rude not to. Yeehaw!

This one is featured in my new Collagen cookbook: The Fountian of Youth Lifestyle Collagen Cookbook by Jacqueline Hutton. A collection of my favourite recipes.

NB: 1 x serve Collagen = 1g or ½ tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Lunch to Late Afternoon

Makes 6 burgers.

Ingredients:

• 500g minced beef and pork (50/50 mix)
• 3 tsp Fountain of Youth Lifestyle™ Tripeptide Collagen
• 1 egg (beaten)
• 2 tbs Worcestershire sauce
• 1 tsp minced garlic (jar is fine)
• 6 brioche hamburger buns
• 6 cheese slices (optional)
• 6 slices canned beetroot
• 6 lettuce leaves/bunch of rocket
• 1 tomato (sliced)
• 1 red onion (sliced)
• Butter
• Sliced gherkins
• Tomato or BBQ sauce
• Yellow mustard
• Salt and pepper (to taste)
• Sourdough breadcrumbs (if needed)

Method:

1. Mix mince, Fountain of Youth Lifestyle™ Tripeptide Collagen, egg, Worcestershire, garlic, salt and pepper together.
2. Split the mix into 6 even balls and flatten to make thick patties. Use some sourdough breadcrumbs here if it seems a little wet. Refrigerate until ready to cook.
3. Heat a heavy-based pan and cook the patties in small batches. Keep patties warm in low heat oven, and add cheese on top as desired.
4. Halve the buns, lightly grill to colour, and butter each side.
5. Stack lettuce leaf, beetroot slice, tomato slice, red onion, and add the patty.
6. Turn the top upside down, add your choice of sauce, and top with gherkins.

*Using fatty minces will garner the tastiest patties.

*For variations like chicken and veg, see the next recipes.

Jacqui x

Cooking with collagen: how it goes into the mince

The 3 tsp of Fountain of Youth Lifestyle™ Tripeptide Collagen goes in at step one, with the mince, the egg and the Worcestershire. It is colourless, odourless and tasteless in food, so it changes neither the flavour of the patty nor the way it holds together. Work it through the mince evenly before you split the mix into six and every burger carries its share. That is the whole idea behind the cookbook: collagen stirred into the food you already cook, rather than one more thing to remember. Read the science behind the tripeptides.

More from the same chapter

Lunch to late afternoon in this house usually means something on a board. The Carrot Salad goes alongside these without any extra work, and when the weekend is slower there is the Slow Cooked Beef. Both are from the same cookbook, and both take their collagen the same way.