Mee McCormick's Pinewood Kitchen
Mee McCormick was meeting with the new chef of their newly acquired restaurant that sat adjacent to their property and ranch in Pinewood, TN. After hearing his philosophy on cooking (mostly sourcing f...
"Dining with celiac disease is tricky even in the nicest of restaurants. At Pinewood, we raise our own beef as ethically and naturally as possible, so now I only eat burgers from our farm." - Mee McCormick
Excerpted with permission from My Pinewood Kitchen, 130+ Crazy Delicious, Gluten-Free Recipes to Reduce Inflammation and Make Your Gut Happy, Health Communications 2020.
Ingredients
- 1 pound ground organic grass-fed beef
- 1 large handful fresh cilantro, chopped
- 2 carrots, grated
- 1 tablespoon rehydrated hijiki seaweed, minced
- 1 tablespoon tamari or coconut aminos
- 1 zucchini, chopped small
- 2 tablespoons finely chopped red bell pepper
- 1/4 cup grated onion
- 2 cloves garlic, minced
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 daikon radish, grated, for serving
Preparation
1. In large bowl, mix all ingredients except radish until well combined. Let mixture sit in fridge for several hours to blend flavors.
2. When ready to serve, make four patties from meat mixture. Grilling is best, but a skillet is old-school cool. Cook burgers to desired doneness. Serve radish on side.
*Meatball variation: This recipe also makes great meatballs. Substitute oregano for cilantro and add parsley, one egg, and 1/2 cup gluten-free breadcrumbs. If you are avoiding processed grains, use leftover quinoa or brown rice. For grain-free meatballs, use almond flour instead of breadcrumbs or just leave them out.
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Full-On Falafel Burger
"Before life brought me to Pinewood, I spent a great deal of time in Israel. Falafel became one of my favorite comfort foods, so I brought it with me. It's one of our top sellers." - Mee McCormick
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