Cilantro Burgers

1.25 pounds 90% lean grass fed ground beef

1.25 pounds 85% grass fed round beef

(you can also use chopped steak like short rib or brisket)

1 tsp finely ground sea salt

1.5 tsp minced garlic or 1 tsp dehydrated granulated garlic

1/4 tsp ground pepper

1/3 cup chopped cilantro

1.5 TBSP Organic Tamari (do not use soy sauce)



Gently combine ingredients.  The key is to gently blend, not to over mix.

Gently form into patties.  Do not hard press the burgers.  This is important so the burgers will be tender and does not change the texture.

Press a shallow small indentation into the center of the burger (about 1/4 ” deep by 1/2 inch diameter).  This will keep uniformity in cooking and avoid the burgers from puffing up like a dome while cooking.  


Can grill the burgers or cook in a fry pan on the stove




Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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